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Not ready for winter, and a twist on Tater Tot Casserole

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I can’t believe it’s already November! Halloween is over, the temperatures are dropping and people are starting to think of Thanksgiving and Christmas, which will be just around the corner.

I’m not sure about everyone else, but this year seems to be flying by. Maybe it’s because I’m busier than usual with the paper, Pampered Chef and managing the bar at Grumpy’s Grill & Pub. It seems like we didn’t have much of a fall, and with the temperatures dropping, I’m feeling winter on its way.

I’m not ready for winter at all. The temperatures are already cold enough for me, and I have no desire to see any snow anytime in the near future. I know I shouldn’t complain, because heaven knows we’ve had years with snow already on the ground by Halloween, but I’m hoping it can hold off until Christmas. That’s the only time it feels right to have a little snow on the ground.

The cooler temperatures must have kept some of the kids from going around trick-or-treating this year, because we didn’t have too many little ones stop by for candy. As usual, I bought way more candy than we ended up needing, so now I have a bucket of candy sitting around tempting me. Hopefully, the boys take care of it before I do.

My family is already starting to plan for Thanksgiving and Christmas. We’re hoping we can all get together for the big holidays. It used to be just the weather we’d have to worry about, but now we also have to worry about COVID.

I’m going to try and hold off starting to panic about everything I need to get done for the holidays, until they get closer. Honestly, as long as we can all get together, the other stuff just doesn’t matter as much to me anymore. I’m guessing many feel the same way.

This week I’m sharing a great twist on the basic Tater Tot casserole. It doesn’t take long to throw together, and with the simple list of ingredients, it’s very kid friendly. Enjoy!

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