We made it!


Howdy from the ranch!


Angry Baby was a champ the entire trip up here. This morning I watched the sunrise from my front porch and could feel the possibilities brewing (much like the sludge coffee in my cup.)

Who knows what delights await us today? So far, we hit up the Wal-Mart and got there so early, we finished just as the Last-Minute Thanksgiving Shopping Deathmatch began. Now we’re back from town and I’ll be getting to work on a huge mess o’ cornbread stuffing and savory roasted sweet potatoes. All in all it’s a day of fun and easy prep for our MASSIVE GRUB DOWN tomorrow.

Angry Baby is being a dream so far. Well, save the meltdown she just had in the car on the way back from Stephenville. Other than that she’s been sweet as pie.

I told you people this place was magic!

Gotta peace out for now, but I’ll be back…Until then, here’s a little Thanksgiving gift from me to YOU! It’s my SAVORY SWEET POTATO recipe.

Real Talk: I hate yams/sweet potatoes. The first time I tried this recipe was the first time I enjoyed eating a sweet potato.

This is how I make them every Thanksgiving, my family demands it. I dare you to try it…you may never have them any other way again!

The Crib Keeper’s Never-Fail Savory Sweet Potatoes

4 medium peeled sweet potatoes cut into 2 inch pieces

2 medium onions cut into 1 inch pieces

2 tablespoons of olive oil

1 head of garlic peeled

Olive oil

3/4 teaspoon garlic pepper blend (McCormicks is what I use.)

1/2 teaspoon salt

Pre-heat Oven to 425

Combine all ingredients in a 13 x 9 baking dish, toss to coat with the spice/olive oil mixture.

Bake at 425 for 35 minutes until tender, stir occasionally.

ENJOY!!!! (and be the hero at your Thanksgiving dinner table)



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