Re: [gardeners] Getting ready already
George Shirley (gardeners@globalgarden.com)
Fri, 22 Nov 2002 12:38:20 -0600
I cook them the easy way, pierce the skin twice, toss in the microwave
and set it for "taters." When the dinger dings take 'em out and wrap in
foil for about 10 or 15 minutes and then peel. These things were
sweating sugar through the skin when they came out. I think Garnet is
going to be a tasty variety.
George
Billie wrote:
>
> >Started getting ready for our Thanksgiving feast today. Since kids et al
> >are coming on Sunday the 24th I figured to do the easy stuff today. Got
> >the eggs boiled for devilled eggs, will make them on Sunday morning as
> >they are easy. Got the sweet potatoes cooking so I can mash them and get
> >them ready for sweet tater casserole with brown sugar, pecans, and
> >marshmellows. That will be for the youngun's and I'm saving one small
> >sweet tater for me to eat plain. I was surprised that our supermarket
> >had 6 varieties of sweet potatoes on sale for 50 cents a lb this year. I
> >bought Garnet, a variety I'm not familiar with but the taters were
> >really nice, firm and had a good skin color to them.
> >
> >A cake is in the oven and will be ready in about 15 minutes to set out
> >and cool a bit. I will then ice it and put it in the 40 year old
> >Tupperware cake saver and set it aside. Along with a couple of pies that
> >should appease the clan sweet tooth. Boy, I sure do like cooking for my
> >whole family.
> >
> >Life is good.
> >
> >George
>
> I can already smell the sweet potato casserole. :)
>
> billie