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« Early Autumn | Main | Fall Food »

October 05, 2012


amy h

This freezes well for me. I make it a lot! Roasted Butternut Squash and Bacon Pasta:

Cindy Pittman

I was pleasantly surprised a couple of days ago when I went to the mailbox and found an envelope with a handful of additional sequins for the Walk in the Woods ornament kit. How thoughtful of you to make absolute sure there were enough!

Sounds like you are enjoying these Octobery days, and showing us how to enjoy them as well.



The pictures are beautiful, as always. That wedding cake is amazing. Can you believe I was born and raised and have lived my whole life in SC and I've never been to Charleston????????


My freezer favorites include lasagna and tamale pie.


What are you knitting there? :)

annamaria potamiti

Sweet photos as usual- and I forgot to thank you a few posts ago about the squash lasagna recipe. I will be making that one for sure. Your sister's cake is spectacular!XX


Here are 2 make-ahead and freeze links for you. The Cook's Illustrated Make-Ahead issues have wonderful information and tips about freezing in addition to good recipes. My husband and I eat differently (I have food allergies) and make & freeze is a wonderful solution to our dual dinner dilemma.


I'm trying to make better use of my freezer, too. I dream of a whole month's worth of food in there, but it's been more of a gradual thing so far. Since there are just 2 of us, I cook double-batches of things like chicken chili, pulled Cuban pork, and enchiladas. When I make stuffed shells, I freeze the extra filling. I also keep cooked shredded chicken + ground beef on hand to drop in to other recipes.

You might like the tips from this site:

If you figure this out, please let us all know!! :-)

Mary Mulliken

the cake is awesome -- but did it taste good? that is the question. I love weddings and wedding cakes. but what about that spider-moon picture??!!! and how about this wind? I just got a slow-cooker for my birthday and I think I'm going to slow cook and then freeze a bunch of stuff... for those winter months when there's actually nothing to do with one's saturday other than stay inside and cook. so, I'll cook those days too and then I'll really have a stocked freezer. ; )


Good golly, you create the most consistently beautiful photographs! I do appreciate Clovers lovable self appears more often these days. She makes me happy. You make me happy!

Kathleen Marie

Freezer food :)Since there are only two of us when I make stuffed shells or manicotti I fill the shells and put them on a rimmed baking pan-stick in the freezer for a bit and then once frozen put them in a freezer bag. Then you just pull out the number you need, put them in sauce with more on top and mozzarella cover and bake and done. I can my pasta sauce, but we also marinade extra chicken breasts or pork tenderloin overnight in the fridge and then freeze it in meal sized portions. Chicken enchiladas freeze really well and English Muffin bread is a staple frozen dish. Muffins freeze really well too! Your sister's cake is gorgeous!


That is the most hilarious shot of Clover ever! Really made me giggle. I'm going back to have another look at it.
Happy Thanksgiving weekend from us in Canada.

Erica L

Check out the Food Everyday (MS brand) "Freeze It" section. The spinach pie (form ages ago) is sooo yummy and comes out great from the freezer, and it makes two big pies! Also the spiced carrot muffins. I just froze a bunch of the parker house rolls from last year's Nov issue...I have fresh homemade rolls on tap now, which has seriously elevated my status at home. I also like to make basically condensed chicken soup and freeze it. Just the broth (cooked down & concentrated a lot) and the chicken, then I can pull it out and turn it into chicken noodle, tortilla, pot pie, etc. But it leaves more room in our freezer for ice cream!!


Good luck with your star-gazing. It blew a gale here last night but we have a mixed weather map for our weekend :-( My virginia creeper is all red & gold and the silver birch is definitely glowing ochre and dropping leaves like confetti. Poor Belle has a poorly paw and has taken root on the sofa - poor pups! I freeze seville oranges 'cos I never have time to make the marmalade - I think I have antique ones in the back of the freezer, somewhere! Good idea though - eh?


Hilarious! I want to meet that kid.

And thank you for Charlotte and her web. We don't have aesthete spiders around here. Only the creepy types who build mausoleums over some hole in the ground. Shiver...


I love it... "please nurse..."

Debbie Schroder

what a sweet puppers picture :)


I know it is past season but next year...berries freeze really well. I'm still working my way through some blueberries from last year's CSA boxes.

I also like to cook up the last of the season's tomatoes and peppers and onions for a "base" that will make many things. It freezes really well.

I freeze most anything and haven't been rudely surprised yet. I hear muffins freeze pretty well so I was going to try a batch this week for easy on-the-go breakfasts.

custom stickers

Great captures! You won October indeed. The coffee cup is really cool and I'm going to make one for me.

Nancy Hart

Loving your photos as always! Spider is very appropriate for October! Clover is just so sweet. I'm envious of the latte.....and your studio, it is so very clean! I freeze batches of pinto beans and my chicken stewp. We call it stewp because it is much to thick to be a soup but not quite a stew. It's yummy chicken and tomatoey veggie goodness is in my frig right now for supper tonight! P.S. I don't like wind either!


Since wild rice can take so long to cook and I'm impatient, I often cook lots and freeze it. Easy to thaw and drop into soup or stir veggies into for a pilaf. I freeze lots of soup, except those with milk/cheese--those don't freeze very well--they separate. Meatloaf freezes great. Meatballs freeze great--if you make them basic you can add them to marinara sauce or go Swedish (or just heat them one at a time in the microwave as a snack). I freeze muffins (eat half now, freeze half for later, prebagged for grab-and-go breakfasts) and quickbreads.


Just today I noticed all the trees are starting to turn here! It's like a driving through a pretty watercolor painting.

I can see Doug going far in life - 2nd grade and I love his spunk.


Lovely cosy Autumny vibe on you blog, Alicia.

Freezing food - I freeze lots of things!
Bolognese sauce, pesto sauce ( only put garlic in when you defrost), vegetable (not cream based) soups - pumpkin is great. Little or big meat or chicken pies. Lasagne. Home made bread and rolls. I wouldn't freeze things that have too many soft vegies (like a stir-fry). Curries are also a great thing to freeze.
I have a little book I bought years ago called "Will it freeze?" - good to have for reference. Good luck!


I don't make ahead meals, but I make ahead long-cooking ingredients-caramelized onions, roasted garlic, slow simmering tomato sauce. That makes the most of my freezer space, which is minimal, but allows for delicious food to be made quickly.

I agree, however with some other comments. Freezer meals, baby girl pink sweaters, another baby girl something being made in a previous post, and all of your ornament kits are done? Praying with hope beyond hope that your dreams of last year are coming to fruition.

Alicia Jensen

Pasties are fantastic frozen. Bake them all, then when cooled wrap in foil to freeze. To reheat, just toss in the oven at 350 for 20 minutes. They are also tasty cold the next day.

French dip also freezes well and it such a great chilly day lunch or dinner.

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