Festive Floof! Christmas Prep and plans!
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Festive Floof! Decorating the death shield!
Comments (17)A fog machine would be really neat! They are motion activated when someone enters. Do you seasonally decorate your home too? Hmm what about a Polar Express type scene? The portions could be windows in a train car? I don't think we've seen Easter or Valentines from our office! Nice smelling seasonal candles on a candle warmer instead of an open flame might works....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 MoreFestive Floof! Trees!
Comments (23)morz8 ^^^^ -- There is a fabulous artificial tree (IMHO) called the Noblis Fir -- notice this specific spelling please. I have had a 7-foot one of these, bought online, for the past six years. It is perfect. Like you, I prefer a tree whose branches are spaced and open enough for my ornaments (which must "hang' properly, and fill all the way into the center trunk, NOT lay along the outer plane of the branch tips!!!). This tree is exactly what I wanted -- I personally loathe the sheared look. (grin) https://www.grandinroad.com/un-lit-noblis-fir-christmas-tree/698014 (the photo looks odd as the branches have not been "fluffed" which is an easy accomplishment) Above is one link for a current source of the Noblis Fir -- and it is on sale now! If it is the right size for you, get it now for next year... =) At the going rate this year for a natural real tree, this is a bargain as the cost will amortize nicely thru the years ahead. FULL DISCLOSURE NOW of my personal eccentricity: Bought mine six years ago. The first year, it was a delight to decorate and easy to tweak the branch placement. It came pre-lit, but I added more, all white. And then went to town using tons of my ornament collections. Over-done? Some would think so, perhaps, but not to me! When I finished, I stood back and admired the gorgeous thing. And promptly decided I could not improve on this perfection, SO IT HAS BEEN LEFT IN PLACE, FULLY DECORATED, EVER SINCE. LOLOLOL. Fortunately, the living room is very large, so the tree does not impact the overall space the rest of the year. It still makes me happy every time I see it. And I don't have to lug out the decorations every year, nor put them all away again. BONUS! At almost 77 years of age, and less than 4"10". I am totally keeping this tree as it is for the rest of my life (with a bit of dusting as needed). In fact, I doubt I could take it down anyway, as after all this time I cannot remember where the the specific ornament boxes are located by now. That will be a job for my children & grandchildren to deal with after I have shuffled off this mortal coil. (Hee-hee -- payback for all the times I had to pick us their stuff and put it away) Would love to hear your thoughts on this artificial tree, morz8!...See MoreFestive Food Floof! New Years!
Comments (62)Yeonassky, yes, of course I'll share. I'm sorry, I just now got back to this and noticed you'd asked. Bear with me, its lengthy and help me pray I have no typos 😊 Marcella Rosene Lasagna (Pasta and Co) SAUCE 1 1/2 # lean ground beef 1/4 C pure olive oil 1 1/2 C coarsely chopped onions 1 heaping Tablespoon oregano 1 1/2 teaspoon finely minced garlic 1 1/2 teaspoons basil 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 1 Cup plus 3 tablespoons dry white wine 3 1/4 cups crushed tomatoes in puree (Paradise brand if available). There will be a couple of ounces left in the 28-oz can, save and use in assembling the lasagna 5 ounces frozen spinach (half a 10 oz box, keep the other half frozen for another use. Squeeze what you will use dry of all liquid CHEESE 3 cups mozzarella, grated 1/2 Cup feta, crumbled BECHAMEL 1 1/2 C milk 1 Cup cream big pinch white pepper big pinch thyme big pinch nutmeg big pinch basil 3 tablespoons butter 1/2 cup plus 1 tablespoon flour 1/2 cup plus 1 tablespoon grated parmesan cheese 3 tablespoons grated romano cheese THEN Uncooked fresh only lasagna noodles,enough for three layers in 9x13 pan TOPPING 1/4 cup unseasoned bread crumbs 2 tablespoons freshly grated parmesan cheese 1 teaspoon very finely chopped parsley Cook beef in saute pan over medium heat until pink gone. Remove from heat and drain of all fat. (make sure it is well crumbled). In same pan, heat olive oil and add onions, oregano, garlic, basil, salt, black pepper, red pepper flakes. Cook until onions are translucent. Add wine, bring to a boil, cook about 10 min until alcohol taste evaporated. Stir in tomatoes, spinach, your reserved browned beef. Simmer a couple of minutes then remove from heat. Mix together mozzarella and feta cheeses and set aside. Make bechamel: Heat milk,cream, white pepper, thyme, nutmeg, basil in small saucepan until it nears a boil. Turn off heat. Melt butter in medium pan, cook until foam from butter recedes, remove from heat, add flour and mix well. Return to medium low heat and stirring frequently, simmer 2-3 minutes to cook but not brown the flour. Gradually stir in hot milk/cream mix, raise heat a little and continue to stir until mixture is smooth and thick (5 minutes?). Add Parmesan and Romano and whisk until smooth. Should be texture of wallpaper paste, not the white sauce more often associated with bechamel. Mix together and reserve your topping ingredients. ASSEMBLE AND BAKE (or, as they do at the deli often, assemble, wrap and freeze to bake later) Preheat oven to 400F. Spread 2 tablespoons of leftover tomato juices from your can on bottom of 9x13 baking dish. Lay in one layer of the uncooked lasagna noodles. Spoon on 3 cups meat sauce. Spread 1 Cup Bechamel across the meat sauce in two diagonals (no need to spread evenly at this point). Top with two cups cheese mixture. Lay on another layer of lasagna noodles and repeat, using same amounts of sauce - be sure to get in every dab of the meat sauce( as there will be none to spare) bechamel, cheese. Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers. Using a long metal spatula 'frost' top layer of noodles with remaining bechamel. Be sure to completely cover noodles so they do not dry out in oven. Sprinkle evenly with reserved bread crumb mix. Bake 400F for approx 60 minutes until sauce bubbles around edges and top is lightly browned. If browning too quickly, cover with foil last 10 minutes. If baking this assembled straight from your freezer, add about 20 minutes baking time. Critical for ease in serving.....Let Stand 20 Minutes Before Serving I hope you enjoy this as much as we do, and again, I am not especially a fan of lasagna other than this one 😁...See More- last year
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