Well, anyway, pretty close to the title. Decided to make a goody today.
Combined one cup of frozen blueberries, picked and frozen last year and
vacuum sealed in one-cup bags, with one-quart of sliced pears in very
light syrup, also picked and preserved last year. One-and-one-half
tablespoons of Clear Jel plus a couple of tablespoons of Splenda, and
the cobbler topping, 30 minutes in a 400F oven, and there she was a
beautiful bluepear cobbler. We will taste it sometime this evening after
our dinner.

Dinner will be a casserole of venison/pork sausage in a casserole with
acorn squash, potatoes, corn, and sweet chiles, also baked. First time
I've tried making this sort of slumgullion but I desperately need the
freezer space. I know all the individual items are tasty, it's the
combination I sort of worry about. The sausage was made by a friend last
winter and he gave us ten lbs of the stuff, the acorn squash we grew,
the potatoes I'm using another friend gave to us and the sweet chiles we
grew. Alas, the corn came from a can but will be okay. Some red pepper,
some freshly ground black pepper, a bit of gravy to meld it all together
and it will be a meal.

It is starting to trend toward fall weather here, waking up to temps in
the mid-seventies versus the mid-eighties, nice rains every few days,
the fall green beans are up and growing and we will go tomorrow and get
the starter plants of broccoli, cabbage, and cauliflower. Sometime this
week we will plant the sugar snap peas and the Swiss chard. Probably
start a row of Tokyo Cross turnips too, I like the greens, DW likes
cooked turnips and I will eat pickled turnips. Might try carrots again
this year too, sometimes we get a good crop, sometimes we get little
gnarly things that look sort of like carrots.