Not just reeling anymore: Writhing. In pain.

I take solace in that there was nothing I could have done to win this past fantasy game against Dahveed's Dominion.

This week, the Cruisers host the comissioner's team, the Touchdown Titans, in a battle of 2-4 teams desperate to get off 2 and 4 game schneids, respectively. Odds are, I'm taking the loss here. Still only 3 games back, though, as Frank's team didn't show up last weekend, making him 5-1 on the season.

In the spirit of the autumnal season, I've created a new blog category as can be seen above. This is will end up being where the recipes I post will congregate, but those entries will not be just recipes, like this one. To celebrate, I pilfered a copy of one of my mom's favorite recipes, for you to try in your kitchen. It's good, and is almost a dessert.

A high-in-Vitamin-A dessert. With pecans.

Filling:

6 c. mashed sweet potatoes, drained (two big cans, if buying at the grocery store)

2 c. sugar

1 t. salt

4 eggs, well beaten

1 stick (8 t.) margarine

1 small can of evaporated milk

1 t. vanilla

 

Topping:

1 c. brown sugar

1/3 c. flour

2 c. chopped pecans

1/3 c. margarine

 

Mix first 7 ingredients well and pour into baking dish.

 

Mix brown sugar, flour and nuts. Cut in margarine (which should not be blended in), and sprinkle mixture over potatoes.

 

Bake at 350° F (177° C) for 35 minutes or until done. If using a glass dish, reduce temperature to 325° F (163° C). Serves 6-10, and can be halved. Margarine may be omitted from the potatoes but should not be omitted from the topping.

 

N.B. If pecans are too pricey, you can substitute up to 25% chopped brazil nuts. Pecan trees are common along the bayous of Louisiana, so this is rarely an issue here.

I added a couple of blogs to the content block. Would add more, but the Evil Lord Survurlode has reared his u-gly head today, preventing my perusal of the archives.

I think I'll leave the Blog Lists entry as is, and maybe link it later. *shrug*

-KIE