Saw the recipe this morning when I read Laura's blog. It looks yummy and all the ingredients are on hand. I will be making it this week as our temps dip to 19 one night and there's nothing like a bowl of hot soup. Yum. Sorry I don't have any pictures for you of our pies. They disappeared before I saw the comment. I always make crustless pumpkin, sweet potato, and apple pecan pie, as they're gluten free, delicious, and SOooo easy. We top them with icecream .

Congratulations!! How exciting to watch this site grow.

We had some leftover pot roast in the freezer along with some leftover pan juice. Turned it into a delicious stew. Roasted carrots, onions, celery, potatoes, and parsnips, added the veggies to the pan juice and more stock and thickened it, added the meat that was cut up into bite size chunks. It was delish and we had some leftovers from that and it will go into the everlasting soup pot.

Thanks for recording last night. Had to leave in the middle to tend to something here. I'm looking forward to watching what I missed.

Love the idea and getting new recipes that are trie and true.

Here's one of my favorites. I cannot eat tomatoes or anything with tomatoes in it so I make a sub that tastes like tomato sauce called No"mato sauce. NO'MATO SAUCE 1 TBSP olive oil or bacon grease 1 medium sized roasted and peeled and choppedred beet (about 1/2 cup or a little more} 1 medium onion coarsely chopped 3-4 large cloves of garlic chopped or equivalent garlic powder 2 cups cooked carrots 1 -1/2 cup beef or chicken stock salt and Italian seasoning to taste 1-2 TBSP apple cider or balsamic vinegar (You can add this to your own taste. It gives the tang of tomatoes.} In a medium saucepan heat the olive oil or bacon grease and sautee the chopped onions and garlic until translucent. Add the beets and carrots and stir to combine. Add the seasoning and stock and stirring to combine. Carefully pour into a blender or food processor. Add the vinegar to taste. Process until completely smooth. Return to pot and cook until desired thickness. I usually triple this recipe and keep jars of it stocked in my freezer. It's also good as a pizza sauce or thinned to make No"mato soup. Add the seasonings you like and make the sauce your own. This can also be made using equal amounts of canned beets and carrots. THREE INGREDIENT PEANUT BUTTER COOKIES WITH CHOCOLATE CHIPS These are my husband's kryptonite Preheat oven to 350 1 Cup smooth or chunky peanut butter 1 cup sugar 1 egg Mix altogether . Add about 1/2 cup of dark chocolate chips. I always add a tsp of vanilla at this point. Using a tablespoon or tablespoon cookie scoop drop on to parchment lined cookie sheet. Flatten slightly with bottom of drinking glass or a piece of parchment covering the palm of your hand. Bake for 12 to 14 minutes. Cool on pan for 5 minutes before removing. These freeze well and are gluten free.