Got a very late start, but finished leaf removal in the front yard at Edgewater a little after 4.

Ron did his strength and fitness class.

I ordered advent calendars for Em and James.

Lasagna and greens for supper.

Had appointments this week with Drs. vH and A.  Doc A re-burned the lesion on my arm.  It has shrunk from July, so we are optimistic that it’s not malignant.

We donated blood at Falmouth Hospital yesterday.  They seem to be the only donor location that offers pizza, and we took full advantage.  We went separately, since I had things to do in Falmouth in the morning.

Roasted squash.

Picked up Nader’s latest book at the library and dropped off movie passes to Robert and Peter.  Got everyone’s wish lists for the holidays.

The creator of Sponge Bob Squarepants passed away this week.  Ron told me about hearing a Maori version of the theme song on the radio; I sent a link to the grands.

Ron and I signed up for the VNA’s January fitness class.

Continuing to work on the .NET version of “Student Detail”.  What a chore.

We went to lunch at Pan d’Avignon.  Had supper at home.  Ron bought almond croissants for dessert!

We also did the transfer station run.

Ron attended his Fitness session.  I bought coffee(!), on sale at Stop & Shop.  Pasta with simple tomato sauce and greens for supper.

Worked on the new “Student Detail” page conversion to .NET.  Had a couple of Visual Studio issues to deal with, including a reference to a compiled rather than the original version of code and a cache file that needed deletion.

We did laundry and changed the sheets.

Raining this morning but not as cold, 47.

Ron made quesadillas for supper: corn, refrieds, sweet pepper, rice, summer squash.

We both stood out with M2R.

Ron took out the air conditioners while I mowed and raked the front.

I roasted kale and spaghetti squash while Ron did a short food shop.

Incredibly, we were able to close the living room window where we had the a/c.

Spaghetti squash and old sauce for supper.

Did a terrible job, but I did put up the herb hangers in the shed.

Made pumpkin soup.

Transferred funds between banks; paid HFCU accounts; got blood work done; returned book.  Mashpee CLab was closed due to a broken pipe, so went to HomePort.

We are flat-out broke.  Having a $467 tax bill didn’t help.  I thought we were okay until I realized that I still needed to pay our homeowner and car insurances.

We are warm, and that’s huge.  It was 11 degrees this morning.  The lads should be leaving work any second now.

It may have been a record for the coldest Thanksgiving: 17 this morning and might go down lower tonight.

We did three loads of laundry.

I made 2 loaves of pumpkin bread.  Peter picked up the one for James this afternoon, to save us the trip.

We put on the dog a bit for our vegan feast: tablecloth, candles. There is too much food for two people, so leftovers of everything.

We finally shredded the giant head of cabbage and froze three bags for stir fry or other uses.

Ron put up the hoses and holders.

I deep sixed the poor geranium. Paid bills.

Romanesco Cauliflower Roast with Miso Bagna Cauda

A whole head of Romanesco is roasted for a creamy interior with those coveted crispy bits on the outside. Chef Fox says the Miso Bagna Cauda, the glaze and sauce for this stunning main dish, was one of his first “aha! moments” in creating never-before-tasted vegan flavors. Bagna cauda, a warm, garlicky dipping sauce from Italy, is traditionally made with anchovy — his gets its umami profile from miso, a traditional Japanese condiment made with fermented soybeans.

Cremini Mushroom Stuffing with Kimchi

Meaty cremini mushrooms are braised in white wine vinegar and rosemary and tossed with hearty cubes of French bread, shallot confit and fresh sage. The real surprise comes from the addition of spicy, sour and crunchy kimchi.

Charred Escarole with Tomatoes and Chickpeas

Creamy chickpeas and cherry tomatoes are simmered together, studded with sliced Castelvetrano olives and served over smoky escarole.

Roasted Acorn Squash with Maple and Hazelnut Dukkah

Based on a signature dish from his restaurant, Chef Fox gives this fall staple a sweet, smoky, nutty twist. The squash is first roasted with a maple and sherry vinegar glaze and finished with dukkah, an Egyptian nut and spice mix made with toasted hazelnuts, cumin, coriander, sesame seeds and flaky Maldon salt.

Frosted Sweet Potato Blondie with Spiced Cashews

Save room for a brownie-like dessert made with roasted sweet potato, golden raisins, cinnamon and just a little curry powder, then covered in a creamy vanilla-scented frosting.

We picked up our vegan Thanksgiving meal at Whole Foods.  It looks spectacular!  Ron, who left the house without breakfast, got himself an egg and cheese English muffin sandwich.

Ron treated us to a spectacular box of pastry from Pain d’Avignon, but he wasn’t happy with the coffee selection at World Market.

Since we were in the area, though, I was able to pick up a loaf pan and a box of taffy at Christmas Tree Shop.  Ron got beer at Trader Joe’s.

We moved funds between banks to cover any unexpected shortfalls.

On the way home, I wanted to get more insecticidal soap to keep down the aphids on the hibiscus.  Mahoney’s was out, but I lucked into exactly what I wanted at Aubuchon.

As soon as we unpacked the van, Ron did a transfer station run to make room in the truck bed and got his glasses adjusted at the optical shop.  In the meantime, I harvested herbs and tied them for drying.

We headed back out to Edgewater to mow, both the back and the front yards.  We brought our mower and a gas can so we could both work.

Ron drove us to Cumby so I could fill up the truck.