It’s that time again. You ask, and I pretend to know things and answer your burning questions. It really is so much fun to open my inbox and see the wide variety of questions you guys have. Reminds me that my readers are so diverse and pretty dang awesome. So keep those questions coming and I’ll keep racking my brain for answers. As always, please pipe up if you have any input or are knowledgeable when it comes to any of the following questions:
Hey Mavis!! I was just wondering about your thoughts on this: $300 Underground Greenhouse Grows Produce Year-Round, Even in Severe Climates.
Thanks,
~Carissa
I’ve heard of these before and I think it’s an incredible idea. I loved my above ground greenhouse because of how it extended my growing season, so I can see how amazing an underground one would be to your garden’s yield. While something like this isn’t necessary in my neck of the woods, because our climate is already kind to gardeners, I can see how this would complete change the lives of those in countries where food sources and growing abilities are limited. Overall, I think it’s awesome!
Hello, is there a substitute for shortening? Thank you.
~Dean
Good question. I’ve never used one because I always have a can of Crisco on hand for my pie crust recipe, but you can easily sub in butter, margarine, coconut oil and even applesauce if you’re using it in a baking recipe. All of these substitutions except for the applesauce are cup to cup substitutions; the applesauce is 1/2 cup to one cup shortening. 
Mavis, I’ve been cooking up some of your Thanksgiving recipes and I’m afraid, come Thanksgiving, my pants won’t button anymore! Since I partially blame you, do you have any solutions on how to fix that problem. Ha!
~Sandy from Arkansas
So here’s the thing: it’s temporary. And unless you continue to eat full Thanksgiving meals daily, I think you’ll lose it quickly by simply increasing your water intake. If all else fails, check out this post: Fighting the Battle of Post Holiday Bulge – How to Stretch Your Jeans.
My husband is experimenting with frying a turkey this year and I’m also baking one. I suspect we’ll have lots of leftovers even though we have 10 people coming over for diner not including us. Do you have a favorite way to use up all that extra turkey. I can only eat so many turkey sandwiches before I go crazy. We love casseroles, so any type of turkey casserole would be welcome. It’s only our 2nd year making the dinner so we normally don’t have leftovers so I don’t have many recipes. Please help!
~Lynette
So many ideas, so little turkey. Seriously, you’ll want to cook another one just to whip up some of these delicious recipes! Here are my favorites in no particular order:
Turkey Casserole with Mashed Potato Topping
Leftover Turkey Pot Pies
Turkey Casserole with Sweet Potato Frosting
Leftover Turkey Enchiladas
Have a question for me? Submit them HERE and I’ll try to answer them.
~Mavis
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Chris M says
I’m not sure why Dean was asking for a substitute for shortening … here’s my two cents. You can also use lard (processed beef suet/fat) which is sold in stores in a box or get it fresh from a reliable butcher. My home ec teacher (that dates me!) said it was the best for making pie crust, and it is, but definitely something to use in moderation. However, for those with allergies — for me, it’s dairy & soy, I can’t use butter, most margarine, or shortening as the margarine and shortening are soybean oil-based. There is a soy-free margarine (Earth Balance) that works very well and a soy-free shortening (Spectrum). Both use palm oil, which some people try to avoid. So, if the question is because of allergies, these are a few other options along with the coconut oil and applesauce (depending on the recipe).