Festive Floof/Vent Here!
4 years ago
last modified: 4 years ago
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Festive floof! Anyone decorating yet?
Comments (35)Well, to be honest, my stuff never came down from last year. Except for most of the ornaments on the tree. I didn't finish taking them down. Tree still up, all my Christmas stuff still in the living room that my daughter put out all over my shrunk and her coffee table, which is now mine. It has been used as a storage space since after Christmas because my son's table is in there along with his suitcase that he had mailed to my house after he realized he wouldn't be able to take it through some major airports along with his other luggage when he flew to England last year. I need to clean that room out and put out the wreath on the front door, put the ornaments back on the tree.... Never had Thanksgiving because I got sick but now we are having Christmas dinner here the day after Christmas. I'm working Christmas day. I think I have one of those snowflake things somewhere that project on the front of the house. I just don't remember where it is. I don't know if I'll ever put out lights on the house again. Someday I would like to have some yard ornaments, like giant candy canes and those pretty white reindeer. I may decorate the trees outside with lights. See how I feel....See MoreFestive Food Floof! The perfect plate!
Comments (27)My plate of favorites would include white and dark meat turkey, rustic (made with unpeeled potatoes that are not mashed until they no longer resemble potatoes) mashed potatoes with a bit of whole milk and butter, kasha (buckwheat) stuffing, fresh green beans with mushrooms, turnip puff, cooked carrots with a hint of maple syrup and browned butter, turkey gravy for the stuffing and potatoes, and a raw fruit salad with a touch of lime juice and honey. I’m not much of a dessert eater, but I like a creamy lemon pie with a crushed animal cracker crust, usually called North Carolina lemon pie, I think. I may have to make one tomorrow. I first had the kasha stuffing when I went home with a college friend for T-day and have made it since then. Wonderfully flavored with everything you’d put in a bread dressing, it is a delicious alternative to a festive feast. Buckwheat is gluten free for those that are interested, by the way....See MoreFloof! Festive Tableware!
Comments (25)I have a set of rather informal Christmas dishes that I use daily starting after Thanksgiving. The holidays are mostly at my kids houses now but back in the day we would always have a huge New Years Day Brunch of sorts......starting after midnight! There were times we poured the last one out the door about 5 AM, so I have tons of white Ranson china plates both Haviland and Bavarian....and enough sterling to set 50 places plus extra forks. Am passing on some of the silver to the grands now. When I did do Thanksgiving I usually used my Mason's Vista with Ruby flashed King's crown...festive but not strictly holiday. And for a few years we had a "Kick off the holiday" cocktail party the night before Thanksgiving. That was back in the days when a turkey had pinfeathers and you would spend an hour plucking pinfeathers before you could cook it! Not sure how i managed all that....but I did!...See MoreFestive Food Floof! Christmas Treats!
Comments (44)Lizbeth: For my Green Chile Pinwheels, I use one drained, 4-ounce can of chopped green chiles (Hatch or Bueno are my preferred brands for quality). Here's my recipe for my Biscochitos. Biscochitos Ingredients ¨ 3 cups butter (originally called for lard) ¨ 1 1/2 cups sugar ¨ 2 large eggs, beaten ¨ 1 teaspoon anise extract ¨ 3 teaspoons vanilla extract ¨ 7-8 teaspoons anise seeds ¨ 1 teaspoon salt ¨ 1/’4 cup brandy ¨ 5 cups all-purpose flour ¨ 1 1/2 teaspoons baking powder ¨ 1/4 cup sugar + 3/4 teaspoon ground cinnamon for topping Directions: 1) Cream sugar and butter. Add in beaten eggs. 2) Next add in the anise and vanilla extracts, anise seeds, salt and brandy. Mix well. 3) Mix in the flour and baking powder. Roll out your cookie dough, thick or thin depending on your preference. 4) Cut into star or flower shapes with cookie cutters, and sprinkle with a mixture of sugar and cinnamon. Move to cookie sheets. 5) Bake in preheated 350-degree oven for approximately 12-15 minutes, BUT WATCH THEM! Bake only until golden. Browned cookies will taste terrible! ** This baking time is for our high altitude here at 6,000 ft. You may need to adjust it for lower altitudes!...See More- 4 years ago
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