Holiday Tip # 1

I have no idea how many holiday tips I'll offer this season. Could be this becomes a list of one. I guess I'll keep count now that I've begun numbering them. Anyway, here's my first tip for the holiday season:

Pumpkin-Spice Eggnog made with frozen, then thawed eggnog

If you buy or make more eggnog than your household can consume before it spoils (or you lose interest), you can indeed freeze it now and thaw it later for drinking (or cooking/baking). And it will keep at 0 degrees F for apparently a long time (a couple of years or possibly more).

The date on this container simply says 2022. I'm guessing this was late in the year 2022, like December, and not early in the year, like January. So, let's say this is 2 years old.

I thawed it overnight in the fridge the other day. When I took the lid off, it looked like this, a little separation going on.

However, when I poured it into a jar so I could use the immersion blender on it, it seemed to reconstitute itself. So the separation issues may have not been serious ones, and this may have been drinkable without using a blender.

But, I did blend it all together, restoring its smooth, creamy consistency. I also added a good dollop of homemade pumpkin butter, transforming plain eggnog into Pumpkin-Spice Eggnog.

I could only taste a tiny bit, dipping a spoon into the 'nog and licking it, due to sensitive digestive issues with cow's milk. But I thought it was very delicious. And my two daughters completely agreed. (My husband is not a fan of pumpkin-spice as a flavor and wouldn't even taste this.)

In my family, we rarely go through more than a pint or pint and a half of eggnog in a week. We enjoy it, but it is very rich. So we drink this beloved Christmas beverage in small cups. Whether I make my own or buy eggnog, I find it best to freeze leftovers in pint containers, which is what I have done here.

Happy Thanksgiving!

The pork roast just before it went into the smoker. It smelled so wonderful when it was done smoking. I won't know until tomorrow if it tastes as good as it smells. And after using the smoker, I got it all cleaned up for winter storage. 

The cherry pie. I am so looking forward to having some of this pie. Cherry pie is one of my favorites. I still have the pumpkin pie to bake. I'll do that first ting in the morning. I prefer a freshly-baked pumpkin pie over one baked a day or two early. I don't like a soggy bottom crust. 

I also have to roast the chicken. It's rubbed all over with an herb butter and waiting in the fridge to roast tomorrow. And I'll make a gravy with the drippings afterward. The rest of the meal will be cooking preassembled casseroles or reheating menu items that are fully cooked. It looks like I'm almost done with the prep. I hope all of your holiday work is about done now, too.

Wishing you all a lovely and festive Thanksgiving!