Thirteen months ago, I cooked my first Thanksgiving dinner.  I was daunted by the task, so I made extensive lists with start times for each dish.

It's funny how far I've come since then.  Tomorrow, I'm having Mom, Maggie, and Joey over for Christmas lunch, and though I've made lists they're far less extensive.  This morning, I whipped up a cranberry raisin pie, two little pumpkin pies, peach turnovers, and cranberry sauce (all sugar free for Joey.)

I dried out some bread crumbs for stuffing and am slowly thawing out the free range turkey breast in some water in the sink.  In the fridge, I'm thawing green beans, corn, summer squash, apple cider, and chicken broth (for the stuffing), all homemade.

Of course, the hardest part is yet to come --- making the trailer and yard presentable for visitors!

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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