Monday, November 30, 2009

29 Years

Mike and I celebrated 29 years yesterday. Well, we actually went out to dinner Saturday night. He gave me 2 gift cards and I gave him...glue. No kidding, glue. What do you give a guy who wants nothing? He's a man of simple tastes who is not into sports or cologne or anything fussy. I had bought several different kinds of sticky stuff as a Christmas gift, but then I got an idea. So I put it in a bag and wrote: "Me and You--Stuck Like Glue!" He thought it was great and it made him laugh. And since he's always fixing this-or-that around the house, he now has a stash of various glues that cover just about any project.

We have been together 38 years total. Hard to believe, but I still think he's 'hot.' Or is that TMI????

Okay, change of subject. I found a cute blog!

And she's having a snowman ornament giveaway! Go check it'll put you in the Christmas spirit!

Saturday, November 21, 2009

Cookies today

Today I'm trying out the new cordless cookie press I bought from Michael's a few weeks back. With the 40% coupon, it was 20 dollars. So far, so good, although it would have helped if I'd had fresh batteries for the first batch. I keep all my new batterieso in a basket (which I change with the seasonal decor) and throw the old ones into a recycling bin. But I guess a few oldies got mixed in there.
Anyway, even with the dying batteries, the press is pretty cool. I changed out for new ones, and when I make the next batch, I'm sure it will work better. I'm making spritz cookies. Here's the link back to last year's post:

I don't know why I don't make these more often. They are easy and good. I'm doing a pumpkin design today, mostly. I'll bring some to the friends we're visiting tonight. Luckily, I happen to have orange sugar, LOL!

Friday, November 06, 2009

Turkey Dressing (Frugal Friday)

It's Frugal Friday over at Life as Mom.

Here's my donation. We all love stuffing, but lately I keep hearing that you aren't supposed to stuff the bird. It's because you can't get the internal temperature of the stuffing to a safe number (165 degrees F, I believe) without overcooking the bird.

I think I understand why I was sick on so many Thanksgiving Fridays as a kid. And my mom made/makes the BEST stuffing.

I've had the kind made in a casserole (which I think is called 'dressing') but it just doesn't taste the same. I figured there had to be a safe way to get that 'cooked in the bird' flavor. Then it hit me: turkey broth! And not some canned stuff, but real, homemade broth.

The trick is that you have to think ahead. Buy yourself a small turkey, a turkey breast or legs and wings for a meal. Sometimes, you can find a pre-cooked turkey breast on sale at your supermarket's deli counter.

After you have taken off the meat, throw the bones in a pot, add water, and boil for about an hour. I add Kosher salt and sometimes some pepper corns. Strain it all out when you are done, then put it in the fridge. The next day, take the fat off the top. Freeze the broth, or use it right away.

This is how I make stuffing now:

A loaf's worth of broken up bread
A small onion
A stick of butter
Sage to taste
Homemade Turkey Broth

Chop up the onion.
Melt the butter in a little pot.
Cook the onion in the butter for about five minutes, until the onion is soft.
Add butter/onion mixture to bread and toss. Sprinkle with sage to taste.
Now add in the turkey broth until you get a nice consistency. I like my dressing firm so I don't use too much broth. You can always add more later in the cooking process if you need to.

Put it all in a buttered casserole. Cover and pop it in the oven with the turkey, for about 30 minutes.