By Teri Cayton
The Parsons Advocate
I heard this past week that the City of Pittsburgh has already put up their 2025 Christmas Tree. Come on people, it isn’t even Halloween yet, the poor tree will have died in vain before Christmas is even close to getting here. Momma Said, “Waste not, want not, it took that poor tree years to get that big and for what, to set for two months and be dead before the reason it is there to even come around.”
We were lucky if Mom put the tree up the week of Christmas and then she took it down the day after Christmas. Actually, depending in the mood she was in, it might get packed up Christmas Day. Out of sight, out of mind and the mess was done and done. She was not one to miss a good opportunity to get things done quickly.
She was a go getter and never slowed down, she could put in a full day’s work before most people got out of bed. She could paint our entire house in one day, by herself, she always had two or three jobs going at the same time. For instance, she would put on a pot of beans or stew, go out and start painting or mowing, have a load of clothes in to wash and accomplish all of that by the afternoon.
I loved her work ethic and I try to do as she did, but sometimes I try to go too fast. For example, I was trying to get a couple things done, was in a hurry after work, it had already gotten dark and I was going from one room to the other in a dash, tripped over the dog (unseen in the dark) and stoved my finger into the footboard of the bed. I’m not sure if it is broken or sprained really bad but it sure does hurt. I guess I should get it checked but I am trying to get too many things done to worry about it at the present. Wish me LUCK!!!
Crock Pot Pumpkin Cobbler
INGREDIENTS
Cobbler
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1½ cups all-purpose flour
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3/4 cup granulated sugar
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2 teaspoons baking powder
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2 teaspoons pumpkin pie spice
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1½ teaspoon salt
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1½ cup pumpkin puree
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¼ cup milk
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4 tablespoons butter, melted
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1½ teaspoons vanilla extract
Topping
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1½ cup granulated sugar
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3/4 cup brown sugar
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1½ cups boiling water
INSTRUCTIONS
In a saucepan, bring 1 bottle of hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder to a boil. Once boiling, turn the heat to low and simmer for 5 minutes.
Place the chicken wings in a slow cooker and cover with sauce mixture.
Cook the wings on high for one hour, and then on low for an additional hour.
Preheat the broiler to high and grease several baking sheets.
Transfer the wings to the prepared baking sheets and brush over some of the sauce from the slow cooker. Cook for about 5 minutes per side, until crisp.
Remove all but 1 cup of sauce from the slow cooker, leaving it on low while the wings broil. When they’re ready, add the wings back into the pot and toss in the remaining sauce. Serve hot and enjoy!
