Monday, December 17, 2007
Thursday, December 6, 2007
Check out these other fun reuseable bags that Lottie found! Thanks Lottie! (www.delight.com)
Sunday, November 11, 2007
My holiday spirit is kicking in a little early this year. I went on a mini shopping spree on Saturday and found the CUTEST snowman cookie jar. I turned it into my Christmas centerpiece for my dining room table. Check it out!
I also went to the Holiday Craft Bazaar at Little Flower (with Shannon, Cooper, and Lydia) and found the cutest little ceramic light up Christmas tree...
Oh and I almost forgot...My Ladies Night creation!
For all of you who skipped ladies night you really missed out! Never fear there is one on the 16th!! Maybe I will see you there this time!
What goes with what...When it comes to wine and food I really couldn't tell ya, but I can tell you that this is GREAT stuffing and it will go good with turkey. Try it out for Thanksgiving this year. When I made it for practice I cut it in half...and it was still PLENTY!
We went to a wine pairing class at Maldaner's last month and this was on the menu. The class was called "What goes with what" and we were supposed to learn how to pair wines with the traditional Thanksgiving dinner. I really didn't learn much, but it was a good time and we had some good food...especially this stuffing. I think I had 3 helpings!
Sausage-Sage Stuffing (Woody Mosgers)
4 loaves sliced white bread (1 lb ea)
2 lbs each of butcher shop bacon and sausage
2 lrg onions
1 head of celery
1 lb sliced mushrooms
1/2 c unsalted butter
3.5-4 c chicken or turkey stock
1/4 c rubbed sage (in the spice isle)
2 1/2 Tbs poultry seasoning
1 tsp fresh ground pepper
1/2 tsp salt
1. Tear bread in chunks and let stand at room temp overnight uncovered. Bake cubes on cookie sheets in 400 degree oven for 15-20 mins.
2. Dice bacon and break up sausage. In large heavy bottom pan cook over medium heat until thoroughly browned (35-40 min). Drain fats after meats begin to cook. Add onions and celery into meats as they begin to brown. Allow them to cook down (10 mins) and then add mushrooms. Saute for another 10 mins. When fully cooked drain off all fats and transfer to lrg bowl. Do not wash pot.
3. De-glase with 1 c broth, heat to simmer, scraping any browned bits from the bottom of the pot. Mix with cooked meats and veggies, cool slightly.
4. Add meat mixture and seasonings to the bread. Gradually add remaining broth to mixture until desired consistency is reached. The stuffing should not be crumbly and the stock should be evenly absorbed by the bread.
5. If not stuffing turkey, bake stuffing in a buttered oven-proof casserole at 375 for 30 mins. Stuffing can be prepared ahead of time and stored overnight in refrigerator (tightly covered).
This has been edited for the SITS Halloween Parade. Leave me some comment love!:)
Halloween 2007-The Mummy and The Pumkin
The scary mummy and the precious pumpkin. I thought the mummy would be an easy costume to make...I was wrong, but I think it turned out OK.
Halloween 2006-The Skeleton & The Frankenpug
I think this is my most creative costume to date. I cut the bones out of foam board and glued them to a black sweatsuit and slippers. I also painted them with glow in the dark paint so he could serve as his own glow stick while trick-or-treating...lol.
And here is my little Frankenpug...awww:)
Halloween 2005- The Chicky and The Rock
I think this is all I have...the rest of my halloween photos were taken before I discovered technology so they are all in my "photo box" which hides somewhere in my storage room in the basement...lol. If I run across anymore I will add them on.
Wednesday, October 31, 2007
Tuesday, October 30, 2007
Hey girls!! Ladies Night is fast approaching...this Friday (11/2) at 6pm at the Painter's Paradise in Chatham. Don't forget your beverage! Let's get drunk and paint!
Wednesday, October 24, 2007
Monday, September 17, 2007
So, did you plant tomatoes in your garden this year? If so, I am sure you have plenty that you have no idea what to do with...as do I. Let me recommend this delicious recipe given to me by Andy's Aunt Sharon. It yields about 7 qt jars. Yes, you can it, but don't be afraid! Canning is easy, just a little time consuming.
Prepare jars and lids by washing and placing in a boiling water bath.
14 c. skinless tomatoes
4 c. diced onions
2 1/2 c. diced green pepper
1 tsp garlic powder
2 tb salt
1/4 c. white vinegar (at least 5% acidity)
1 tb pepper
1 tb cavinder (greek seasoning-find it at the grocery store)
Boil 15 mins. After 10 mins remove 1 c. of tomato liquid and mix with 2 tb of cornstarch. pour back in to pot and boild 5 mins more. Ladel into hot jars leaving 1/2in headspace. Wipe rims and place lids and bands on jars. Process in boiling water bath for 30 minutes. Cool on wire rack for 12-24 hours to allow seal to form. Jars are sealed properly if lids have a concave appearance and do not give up and down when pressure is applied. Store in a cool dry place.
Now you will have fresh homemade sauce all winter long!
Get creative by adding in fresh herbs from your garden as well!
Wednesday, September 12, 2007
Tuesday, September 11, 2007