Sunday, November 24, 2013

Sharing Happy Thanksgiving Thoughts!


Come on in!!

I'm all decorated with all my turkeys-live and fake!!

Have a seat...

I do not like to think of myself as a  "traditional" lady.  I like to think I am an "outside of the box" girl BUT when it comes to holidays I go as close to tradition as the Easter Bunny, the Wicked Witch, the Pilgrims, Mrs. Santa, etc.  You get my drift...  

Every year for many years I was in search of the perfect chestnut recipe.  I tried just about everything and had some real disasters.  Then, a few years ago I came across a recipe that I liked and stuck with it.  Here it is:

Soak the chestnuts in a bowl of water for about an hour.  Take them out and pat them with a paper towel to get off the excess water. Cut an X in the middle of the flat side.  Place them in a baking pan and bake at 400 degrees for about 15-20 minutes.  You can tell when the're done because the cut edges will curl a little.  If you are adventurous, when they come out of the oven sprinkle them with red wine.  I like to serve them warm as an appetizer with drinks so I make them a little before and allow enough time for them to cool before eating.  If you make them ahead of time, wrap them in foil and put them in the oven with the turkey for a little while to warm them. 

The chestnuts will be served in this turkey basket.

Now,  let's talk Turkey!

I came across this post in my Craft Gossip email last week.  I think it's useful and I'm keeping it out for the big day.  If I'm not too frazzled maybe I'll use some of these great tips!


by PRINCESS LACEY on NOVEMBER 21, 2013| 569 Pageviews
1. Butter it up: Rubbing butter under the skin will help baste and keep in flavor with the turkey is roasting
2. Show it off: Opposite of what you might think..don’t cover your bird while roasting. When you cover it it steams the meat and makes the fibers tough.
3.On the flip side: Cook the turkey with the breast side down for at least the first half. This way the breast is getting more of the juices.
4. No Poking:  Resist the urge to slice it open to see if it’s ready. Piercing the meat will release juices. If you need to flip it over do it without piercing it.
5. Patience is Key: After the turkey is done let it rest outside of the oven for at least 30 minutes before carving it. Put foil over it to keep it hot. This way the juices get to settle in and prevent them from escaping when it’s sliced.
During the month of November this wall hanging is on the inside of my front door.

Happy Thanksgiving Everybody!!  Christmas is around the corner!!!  Just the blink of an eye...

Don't stress the small stuff over the holidays.  It could be worse.  You could have the room where your family lives demolished with no idea how to put it back together!!!  With all of our house renovations through the years I can honestly say we always had a memorable holiday with lots of love and good food so I guess you can "weather" anything as long as you are with your loved ones...

 I'll keep you posted!!

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