Tuesday, November 29, 2005
The Beaded Crazy Quilt on Nature she selected is based on the Ocean. I call it "The Eye of the Ocean is in It's Waters".... A very large and time consuming endeavor using freeform peyote woven in and amongst tubular flat peyote in a patch work of stones, czech beads, charms, cabs and seed beads.
Saturday, November 26, 2005
Herb, garlic and olive oil married olives, assorted cheeses&dried meats, fruits, crackers and rosemary bread. Baked Brie and melon was put out later. Very simple...
Preparing for table settings, side dishes and pies
Football watching and DD/Mom helping
Everyone, even Herb(DH) gets recruited
Wonderful Daughters playing games
Puzzles also along with a gift that their Uncle brought them of old arcade games that he acquired. Probably hundreds including Atari, Nintendo and Genesis original arcade games were downloaded.
Lovely 23 pound turkey stuffed with cornbread, sausage and mushrooms
For the rest of the photo set go to http://www.flickr.com/photos/mossnbeads/ to see sidedishes, etc.
Wednesday, November 23, 2005
Today will be the cornbread baking, cranberry sauce making and pies. Yesterday was filled with picking out the table settings. I am using the bright serving pieces and my Jackson dinner plates with the tan rims. Some cut glass and glass serving bowls will fill in along with a few special platters also.
Murphey's Oil soaped the kitchen down and pulled 2 leaves of the 4 leaf table out also.
Love the smell of the Murphey's!!
Sunday, November 20, 2005
The menu always includes old family favorites his/mine, ours and new found hopefuls or experiments.
Turkey, giblet gravy, mashed potatoes, cornbread stuffing w/sausage and apricots, sweet potato casserole, baked brussel sprouts w/apples and bacon, cranberry relish, corn pudding, rolls and for desserts featuring black bottom pecan pie & pumpkin pie.
We loved last year's new found recipe from Jamie Oliver
Actually we just love Jamie....
We made his:
Serves 6 to 8
The big problem with cooking turkey is that the legs take longer to cook than the breasts. This means the breasts dry out in the oven waiting for the legs to catch up. In this recipe, I push sage and apricot stuffing up under the turkey breast skin, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!
Some people brine the turkey, some people don't. Personally, I like to rub the turkey with table salt inside and out and put it in a clean plastic bag and refrigerate it overnight (12 to 24 hours). This removes all the excess moisture and allows it to cook beautifully.
12 small fresh rosemary sprigs, plus few extra
At least 8 cloves of garlic, 2 peeled
6 strips pancetta (smoked bacon)
9- to 10-pound organic free-range turkey
4 shallots, roughly chopped
1 big orange
1 teaspoon flour
1 quart or vegetable stock, for the gravy
A little white wine or sherry (optional)
Preheat the oven to 350Â?F. To prep the turkey, rub it with salt inside and out 12 to 24 hours before cooking; table salt is fine. Store the salted turkey in a plastic bag and refrigerate. When ready to cook, rinse or wipe off excess salt. Pat it dry with paper towels and place on a board. Make a bed of roughly chopped shallots, 6 unpeeled garlic cloves, and carrots in your roasting pan to act as a rack.
Slice the strips of pancetta in half and slice the peeled garlic into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
Stab the thighs and drumsticks of the turkey in 6 places on each side. Push your finger into each slit to create a gap. Place each pancetta roll into the holes until it just peeps out. Find the edge of the skin at the turkey neck and with a rubber spatula or large spoon separate the skin from breast meat so that you can put the stuffing under the skin of the turkey breast. If you're careful you should be able to separate all the skin from the meat, keeping it attached at the sides but without ripping any holes in it.
From the neck end of the turkey, spoon the stuffing up between the skin and the breast, tucking the flap of skin underneath to stop any leaking out during cooking. Microwave the orange for 30 to 60 seconds to get it nice and hot. Poke a hole in the hot orange and stuff it into the turkey cavity. You can also add some rosemary to the cavity.
Place the bird in roasting pan filled with the vegetables, season well with salt and pepper, and rub olive oil all over. Weigh the stuffed bird, cover with foil, and roast for 18 minutes per pound, or until the juices run clear from the thigh if pierced with a knife or a skewer. Remove foil for the last 45 minutes to brown the bird.
Remove the turkey and rest on a board for 20 minutes.
Remove most of the fat from the roasting pan. Mash the roast vegetables right in the pan with a potato masher. Add the flour, sherry and stock and bring to a boil on a high heat. When the gravy thickens, strain into a bowl. Serve the turkey with the gravy.
I also made a version of the stuffing he suggested but, with cornbread, sausage and his addition of the dried apricots. Well....I guess I changed it a lot.
It sounds very, very nice in the details of making
Home For Thanksgiving Fried Cornbread Dressing Recipe #14359
|1||lb mild ground sausage|
|2||cups sliced celery|
|1||lb sliced fresh mushrooms|
|4||cans Swanson chicken broth|
|salt & pepper (optional)|
|5||packets cornbread mix (each packet enough for 6 servings of cornbread)|
|3/4-2||cup butter or margarine|
30 servings Change size or US/metric
1 hour 30 minutes 30 mins prep
- Preheat oven to 425 for cornbread.
- Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
- Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
- When done, use a knife and score through the cornbread to make very small cubes.
- (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
- Brown sausage in dutch oven.
- Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
- Saute til sausage is done and onion is translucent.
- Add about 3 cups of cornbread and sage.
- Let brown a bit.
- Add rest of cornbread and stir well.
- Turn dressing from dutch oven into the roaster pan.
- Drizzle with chicken broth til nice and moist (This is a personal taste thing).
- Bake at 350 for about an hour or until golden brown.
- This makes enough for 24 to 30 servings depending on appetites.
- Is wonderful left-over.
- Your guests will even want to take some home with them.
- Freezes well.
- (I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there).
I, personally, am very into Brussel Sprouts and last year started baking them tossed in olive oil with bacon and apples throughout. They are so very good!!
The baking adds a total different element to them and hey, bacon is good on everything.
Sweet Potatoes, fresh made cranberry relish and dried corn which this year will be corn puddiing...I think..
I still pretended that I was though...with packing the van, dressing ever so Christmas/artsy, got change, coffee-eed up, etc. etc. etc.
Then I called wonderful friend Pat for the 5th time, or so, to update her on what I was doing. I am, I am not...perhaps, possibly, maybe...........hmmmmmmmmmmm......maybe I could and then finally after much deliberation... I said if you don't see me there by 11 I definitely am not.
She has not told me yet if the show was a success or not. It really did not matter to me as much as that I wanted/needed to go to this event. I truly enjoy her and Sean's company
reminder of their work:
Aren't they talented artists!
I was so very depressed over the not going to this show. I needed to get out and around like minded individuals, my friends and the day was a stunning display of Fall to beat all.. It was just rubbing it in my face with the sun and warmth. OMGosh I thought I would lose it over this.
My girls went to my Mother's but, my nasty body would not cooperate and let me go. It held me prisoner for the day..... in my head anyway! LOL
DH took me for breakfast for fresh sausage patties, sunny eggs and real fried potatoes, to try to appease me. That was sweet... and then after quite a few hours and I was sure I could handle the drive, we drove to Jamestown for shopping at Sam's Club. I know, I know Wal-Mart/Sam's is the devil but, where else can you get tons of crap for a fraction of the price? We do a lot of shopping in our local small business type of shoppes too..
Was not a total waste of one's day.....
Pat and Sean probably had tremendous sales and very enlightening conversations all day long though!
Friday, November 18, 2005
Wednesday, November 16, 2005
Tuesday, November 15, 2005
- This Saturday, the 19th, from 12 til 4pm.
Saturday, November 12, 2005
Friday, November 11, 2005
The brooches are based on my goddess and garden faerie dolls and I will get a pic of them up later tonight. The lariat is for a women in Pittsburgh. She picked out 5 faces and wants the piece built around them, funstuff...
Artist friend Pat lets her nieces chew on her jewelry and the depression glass button broke from little teeth on the Agate lentil necklace I gave her...baaaaaaaaaaaad Pat..lol.. this is the restringing.
Pictures need to be added to the Hidden Garden blog, which will also be later this evening.
I am making a big pan of Lasagna and a nice green salad for supper. Eldest Daughter is begging....she loves the stuff.
Monday, November 07, 2005
1. Chunky faceted Stone pieces including Yellow Turquoise, Quartz and Agate. This is a great look, really not that weighty.
2. Three Strand Amazonite work w/Ocean Jasper, Quartz Crystal and Bali Silver, very beautiful for a simple linen look or worn with a brown suit.
3. Hessonite and Moss Agate work- Such an earthy yet modern look with the simple Moss Agate disk pendant. Hessonite is the cinnamon-brown to orange variety of grossular garnet, gorgeous stuff, reminds me of my fave Amber.
Friday, November 04, 2005
They were very, very good with oatmeal brownsugar crumb topping on top of three different apples, Cortland, Empire and Northern Spye. She went the more rustic approach with her crust treatment. We also canned some apple sauce and I had to include some of my potholder collection. enjoy.....
Thursday, November 03, 2005
Again here is my link: http://www.stephaniedistler.etsy.com and some of the items up for sale
LOL, I forgot the L in one tag..Dister ;)
The edges are like glass....
I have been trying to figure out some nice tags for my ArtDolls, maybe this will work.
Wednesday, November 02, 2005
In our travels friendships are made. These wonderful friendships we build with like people from all over the world are great gifts. These friendships spur swaps, trades and round robins in all forms that are all lovely and most gratifying. I find this all a search not only for venues to sell our art but also places to find others like us to share with and build from.
The images out here are a phenomenal bank of inspiration to gather in our brains. We don't realize how they affect our work. I have been extremely busy uploading such images on Flickr of my artwork and day to day at http://www.flickr.com/photos/mossnbeads/
I love this site for it again, gives you a bank of images plus, a community to have them seen in all types of groups. I have started two such groups:
http://www.flickr.com/groups/homevignettesthursday/ and another with my State in mind
All this said..... The craft/art groups on flickr have been praising www.etsy.com since June. Etsy is a selling field for Indie Artists and really a fabulous selling venue. About a month ago I started an account and www.stephaniedistler.etsy.com is my shop. I love the look of the site and this is a unique approach in selling for artists. They really work to keep it easy and productive for us and it has been free since June up until the first of this month.
I have not been able to upload images to my shop. The only reason you see the Teal and Copper Mermaid up is because they uploaded it to see if it was the file and then my profile image was done by my computer friend. It is my settings on something....but, what?
I changed browsers and virus protection for this. In the next couple of days I will have it resolved with again, my computer friend, for he is my pc hero. I am so jealous of all these wonderful talented artists that are just uploading their work on here. I have been able to on everything else for years, what the hey, :(.. I need my Etsy too...