This month brought improvement to our egg supply. Our hens decided to start laying again. I was really beginning to wonder what was going on; since they had stopped just before August and went from laying 10 eggs a day to absolutely nothing. Our girls lay an assortment of eggs from large dark brown, large light blue green, light brown (large and medium sized), a white one every now and then, and a few small – medium flesh colored eggs. It is so exciting when they begin again and especially when new hens have been added to the flock. Unfortunately, only two out of five eggs hatched and those two have ended up being roosters.
At the beginning of November, in South Central Louisiana we received a surprise frost with temperatures in the low 30’s. A few tops of the garden plants were affected, but not too bad. But with the cold temperatures and the fresh eggs coming in, it was a nice change to my regular kitchen duties. I made a large batch of Ginger Snaps, which is our favorite cold weather dessert and they were so good, especially when paired with a hot cup of cocoa or coffee.
On Thanksgiving Day, Randy made homemade dinner rolls which traveled to our youngest daughter’s home in Breaux Bridge, LA. Her husband, Caleb, injected the turkey with Carmalete’s and made a rub using Carmalete’s before frying it. Everything was delicious. There was not a dry portion of that turkey.
Randy would normally be crawfishing in the middle of November, but his buyer and others are not open for business yet. So, instead he was busy smoking briskets for business clients. I do the preparations, which includes injecting them with Carmalete’s Seasoning and butter, then making a rub for the outside. Each brisket then sits in a chest with bottled ice positioned inside, for up to 36 hours, marinating.