By Teri Cayton
The Parsons Advocate
Well dear readers I have to report that the spaying of Raven has not slowed her down in the least. If it is going to happen I hope it kicks in soon and so does Katy Kat. Momma Said, “You know that annoying younger sibling that has to be all up in your business, well that is Raven.”
Katy is not afraid of her, it is just she gets to the point where she can’t take anymore and the chase is on. They think the house is Daytona or something. The only recourse Katy has is to just up on top of the chest of drawers. I feel like doing that sometimes but I would probably break my neck, most of the time I trip over my own feet.
It is hard to believe that it is only a week until Thanksgiving. This year has gone by so fast, like in the blink of an eye. Before long snow will be falling and I still have so much to do outside. I purchased a new out building /AKA/The She Shed and I need to transfer all my tools over from another building to the new one so I can fill the older one up with furniture.
I should be done by now and with the weather turning it is going to make it even more difficult. I really need to look into cloning myself so I can be in more than one place at a time. I still probably wouldn’t get all the things done that I want to do. Momma Said, “In this day and age I am sure cloning has already been done we just don’t know it yet.”
Thanksgiving Leftovers Pie
Ingredients
- 1 box Pillsbury Pie Crust (contains 2 crusts)
- 3-4 slices roast turkey
- 3-4 slices cooked ham
- 2 cups gravy
- 2 cups mashed potatoes
- 2 cups stuffing
- 1 cup cranberry sauce
Instructions
- Butter a 9-inch pie pan or casserole dish. Place one pie crust in the pan or dish. Drape over the sides.
Building your Thanksgiving Leftovers Pie:
- In the base lay some ham and turkey. Follow that with a 1/2 the gravy to keep the meat moist.
- Next add a layer of mashed potatoes, stuffing, and of course, the rest of the gravy. You can tell by now that this is going to be a big pie!
- Finish the pie with a nice thick layer of cranberry sauce.
- Glaze the rim of the crust and carefully lay on the final piece of pastry, sealing and crimping the edges. With egg white coat the top and make some slits for steam to escape. Chill the whole pie while the oven pre-heats.
- Bake the pie at 375°F (190°C) for roughly 45-55 minutes or until the pastry is a lovely golden brown.
- Allow cooling for 30 minutes once it comes out of the oven and then serve. Store remaining pie covered in the fridge for up to 4 days. This pie will also freeze well.