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The beds were all made with fresh sheets, blankets, and quilts in anticipation of our family. The house vacuumed and dusted, bathrooms scrubbed, and even organized and cleaned up my “space” for crafts. That space is one of the dormers on the front of the house, the other two are in the soaring ceiling of the great room. A couple of years ago, we contracted with a local wood artist to make me a walnut table to fit the space for my use as a desk and a sewing table. The lamp on it, a Christmas gift from Mountaingdad years ago, is hand thrown pottery.

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We like Trev’s woodworking so much that once the basement was finished, we bought another of his tables for there.

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Much of our furniture is loved family pieces, handed down, or local craft work. The basement also has 3 walnut burl stools made by Phoenix Hardwoods, also a local craftsman.

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The little narrow wall hiding the side of the refrigerator from the front door begged for this little cedar bench, handcrafted in Appomattox, Virginia.

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It sits beside an antique treadle sewing machine with a leather drive band and it works, even when the electricity is out. We have Mountaingdad’s mothers cedar chest as a coffee table, a little pine chest from my grandmother’s family as a side table and other similar pieces with stories of our family attached.  The great room also has a handcrafted rocking chair of reclaimed woods and an oak jelly cupboard from a Tennessee craftsman that we bought to store my pottery at least 30 years ago.
I love the warmth of wood, it’s a good thing since we live in a log home with log and wood siding interior walls.
The morning was spent cooking pumpkins for holiday pies. The small Seminole pumpkins we grew are perfect for pie, sweet and a good texture. Unsure how much one would yield, I baked 3 and ended up with 8 cups of fresh cooked pumpkin.

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Way more than I need for a couple of pies so the extra was frozen in 2 cup bags. Four cups seasoned with freshly ground spices await the eggs, sugar, and milk to be poured into pie crusts and baked on Wednesday afternoon. The aroma of cinnamon, ginger, and cloves mingling with the vanilla scent in the simmer pot and the Morrocan spice on the slow cooking pork has made the house smell so of the upcoming holidays.
We look forward to having one of our children and family with us for Thanksgiving.
Lovin’ our mountain farm life.

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