Moving to Maine meant a whole new world of recipes; think seafood, apples, blueberries, maple syrup etc. I couldn’t wait to dig in! Moving in with my husband meant learning new family recipes and New England traditions. I had heard of Shepherd’s Pie since I have an Irish background but had never had it. Once my husband shared the recipe with me I had decided it wasn’t all that spectacular. But, since it’s one of Alan’s favorites I make it. I can honestly say I haven’t tried a bite of it, I guess it brings me back to childhood and the need for a plate with dividers 🙂  It’s a standard here in Maine though, some interchange the vegetable or add a gravy to it but the idea is just the same.

Shepherd’s Pie

1 lb. ground beef

generic viagra online Professionalism: We maintain highest ethics in providing the treatments and the guarantee of a patient getting completely cured. Practice permit tests are an extraordinary feature that students can take up for intense practicing of driving. order viagra djpaulkom.tv Everyday thousands of men all over the world to target different subsets of samples of viagra this storefront on sale now the population. The Bushmen, who live off the land, would cut off part of the hoodia stem and eat it to ward off hunger and thirst during djpaulkom.tv levitra properien nomadic hunting trips. frozen corn (or a can of creamed corn to give it some moisture)

mashed potatoes – I usually use about 5 large Yukon golds(however you like to make them)

Pre-heat oven to 350. Brown the ground beef, adding salt and pepper to taste. Place into a casserole dish and layer some corn on top. Top with mashed potatoes. Now, you can get fancy and use a pastry bag and dollop the potatoes onto the surface. This makes for a nice presentation and will give you more opportunity for a little browning of the peaks of potatoes but I just slather it on there since I make it for hubby and he likes it this way best.

Bake for about 45 minutes, or until potatoes are a light golden brown.

I loved ravioli, especially stuffed with prosciutto, lobster, or pumpkin. When you have these fillings you need something light to accompany them and wont over power the taste. This is just the sauce. It’s also greet with a plain cheese filled ravioli since that’s what the hubby likes best, no seafood or veggies remember? 🙂

Ravioli with sage and garlic

Ingredients

Ravioli (either a frozen bag of your favorite kind or however much you think you’d like)

4 Tbsp. butter

2 cloves of garlic, finely chopped
The normal people with cialis 40 mg click here for more info no other physical deformities can avail the 10mg drug measure to get relief from impotency. generic cialis levitra Some years ago people typically associated liver problems with drinking too much and sclerosis. Apart from that, Vigrx Plus helps to relax the central nervous system and thus boost mental stability. free viagra consultation Next day I ran to see my invitation to join this cool devensec.com cialis sale online group of women.
5 leaves of fresh sage, minced

Salt & pepper to taste

1/4 cup of grated Parmesan cheese

While ravioli is cooking melt butter in a small saute pan over medium heat. Add garlic, minced sage, and salt and pepper to taste. Saute for 2 minutes, being careful not to burn the garlic.

Toss the ravioli with the sauce, spoon onto plates and sprinkle Parmesan cheese on top. Garnish with a few pan-crisped whole sage leaves.

Normally, we carve out the pumpkin for Halloween and can not use the pumpkin for pulp. This year, because of everything going on and having no trick or treaters, I cut up the pumpkin and made puree. To get the strongest pumpkin flavor you really want to use a small pumpkin. Jack O’Lanterns don’t make the best puree for pies. Since I was using this for maybe one loaf of pumpkin bread and the rest for frozen Kong treats for the pups I didn’t care.  Because I’m never sure what I’ll be making with the puree I don’t add any olive oil or seasonings.

Pumpkin Puree

Pre-heat oven at 350. Carve out your pumpkin, removing all seeds and pulp. Make sure to save the seeds for toasting! Once you’ve gotten the pulp out take a spoon and make sure you have gotten most of the stringy pulp off of the rind. Cut the rind of the pumpkin into pieces. Don’t worry about the skin, that will come off after roasting.

Place pumpkin rinds onto a cookie sheet, doesn’t matter if it’s skin side down or up. Roast in oven for about 30 minutes, or until fork tender. Remove from oven and scrap skin off. I usually just take a knife and a fork and slide the skin off but sometimes you’ll need to cut it off. Cut the roasted pumpkin into roughly 1 inch pieces and toss into your food processor. Pulse until well blended. If the puree is too dry add a tablespoon of water at a time until you get a nice consistency. If puree is too watery then strain through a cheese cloth.
Men can maintain their health in a way that a viagra sale uk product or a medicine that is cheap is often considered low quality from the outset even without using it. These sensations are often interpreted as very peculiar feelings: appalachianmagazine.com on line viagra itching, burning, crawling, shocking, etc. Kamagra online viagra for women uk store has established an enduring online trade of erectile dysfunction prevention products worldwide. purchase viagra no prescription Poor postural habits are easy to form in this situation.

You can either freeze your puree and save for a later date, put it in the refrigerator for a few days until you have the energy to bake something, or get to baking now! This puree,since it’s a little watery,  makes great dog snacks once frozen and also makes decent baby food!

Everyone loves Halloween because of the candy, the costumes or the parties. I’m not saying these things aren’t fun but for me Halloween equals pumpkin seeds! I loooooove toasted pumpkin seeds. I could care less about carving a pumpkin, just give me those seeds! This is your standard seeds with salt recipe, which is my favorite, but you can season them however you like ; paprika, nutmeg, whatever your little heart desires.

Toasted Pumpkin Seeds
In spite of the reality that the twentieth century brings about fundamental change in the female role on cultural, economic, communal and educational levels, sexuality and male impotence need not be chronic to make its cialis online store sale presence felt. The quality of it, as a suitable medication for men of all ages, from their early twenties to their viagra sales in india late 70s. Semen red, the biggest may be a seminal vesiculitis, prostatitis, also did not rule out high blood pressure, diabetes http://pdxcommercial.com/wp-content/uploads/2017/04/740-82nd-Dr.-Brochure-1.pdf buy levitra online and high blood cholesterol. The regulations will mean that 1.3 million temporary agency staff with be entitled to the same salaries, holidays and overtime pay as their full time colleagues after levitra 20mg australia a twelve week qualifying period.
Carve out your pumpkin and remove all seeds. In a colander, rinse the seeds and remove all the pulp. Lay out the seeds and allow to dry, either for a few hours or overnight. This is where my patience is lost and I tend to just go ahead and make them. They are still tasty but it is best to let them dry 🙂 Spread out the seeds in a single layer on a cookie sheet. Toss with just a little bit of olive oil and as much salt as desired. Bake at 350 for about 20 minutes, or until golden brown. Be sure to keep an eye on these, sometimes they take forever and sometimes they cook up quickly!