"Mommy?"
"Yeeeesssss?"
"Can I put all the Mr. Potato Heads on your white cabinet?"
"Um, I guess so StinkyMan, but....why?"
"Did you know that you are 'sposed to have mashed potatoes at Thanksgiving?"
"I know that lots of people do, yes."
"And mashed potatoes are made from potatoes and all these Mr. Potato Heads are potatoes and I think it would be a good way to decorate for Thanksgiving, by putting all the Mr. Potato Heads up there."
"Um, sure, Bub. Sounds great."
My Thanksgiving decor is WAAAAAYYY better than yours. I bet you don't have one single potato decoration. Pumpkins, probably. Gourds, maybe. Corn, perhaps. But not potatoes.
I have 6.
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Recipe of the Whenever I Get Around to Changing It.
Crockpot Tapioca Pudding (by request)
Ingredients:
2 quarts of 1% milk (half-gallon)
1 1/2 cups white sugar
1 cup small pearl tapioca (The only place I found it was Raley's)
3 eggs
1 tsp vanilla
Directions:
In a four quart or larger size crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 4-5 hours. You are looking for the tapioca to be soft and kind of slimy. The mixture will not be very thick, but that's how it's supposed to be. Even if it is thick, that's ok too.
In a separate bowl, mix the eggs with the vanilla. Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl. Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. Now you'll have a bowl of yellowy tapioca/egg mix.
Pour the contents of the egg/tapioca mix into the crockpot, and whisk until it is all well mixed.
Cover your crockpot and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency. Unplug and let it sit for about an hour to cool.
Ladle into serving-size bowls and chill in the refrigerator.
Or eat it hot hot hot right out of your crockpot. That's how we do it. So yummy on rainy Fall and Winter days.
Enjoy!
Ingredients:
2 quarts of 1% milk (half-gallon)
1 1/2 cups white sugar
1 cup small pearl tapioca (The only place I found it was Raley's)
3 eggs
1 tsp vanilla
Directions:
In a four quart or larger size crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 4-5 hours. You are looking for the tapioca to be soft and kind of slimy. The mixture will not be very thick, but that's how it's supposed to be. Even if it is thick, that's ok too.
In a separate bowl, mix the eggs with the vanilla. Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl. Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. Now you'll have a bowl of yellowy tapioca/egg mix.
Pour the contents of the egg/tapioca mix into the crockpot, and whisk until it is all well mixed.
Cover your crockpot and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency. Unplug and let it sit for about an hour to cool.
Ladle into serving-size bowls and chill in the refrigerator.
Or eat it hot hot hot right out of your crockpot. That's how we do it. So yummy on rainy Fall and Winter days.
Enjoy!
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