- Low: 45
- High: 75
I had one more pumpkin in my pantry, a Georgia Bulldog variety from last summer. It kept beautifully! I steamed it and made Dan a pumpkin pie (his favorite). Inside scrapings with seeds, and rind to the goats.
- Milk kefir for breakfast
- Goat cheese & fresh lettuce on sourdough bread sandwich for lunch
- Traditional pizza for Friday night dinner. Not a lot of this is homegrown right now, except the pizza sauce (of which I still have plenty) and goat milk mozzarella (which I can once again make.) And of course that pumpkin pie, served with goat whipped cream for dessert.