Beannie

I got my gorgeous ornament today! I really love it! I want to say more, but that will give away who sent it. Once we reveal I will tell you why it is so perfect and extra special to me!

Free Ornaments

While supplies last free ornaments to mainland UK:

http://www.urbangraphicshop.co.uk/Products/Xmas-Decorations.html

Alcyone

I just got back from the movies and found this waiting for me! You can see my cat, Tycho, is interested as well. ;-) I love it!!! This makes my day!

The ornament's explanation reads:"Li Bien" Ornament. In Chinese, the phrase "Li Bien" means "inside". The Li Bien ornament showcases the age old skill of inside painting, which originated in the Qing Dynasty. It has been a respected Chinese art for over 200 years. Each ornament is delicately hand-painted through a tiny opening in the mouth-blown glass. This process requires great skill since the image is being painted in reverse. Each ornament is a genuine work of art and no two are alike. The result is a beautiful, one of a kind keepsake you will enjoy for years to come.

I'm off to eat some peppermint patties now. nom nom nom

Holiday Crafts

Here are some holiday crafting and DIY ideas:



Green/Recycled Crafts courtesy of Tesco.









Baby sock Advent Calendar from Martha Stewart Living.










Hanukkah gift wrap template from Martha Stewart Living.








Clementine and Clove Pomanders from Good Housekeeping.









Easy Wreaths from Good Housekeeping.

Melaina25

Thank you Secret Santa/Hanukkah Harry! After spending half of my work day on a train it was lovely to come home to your package! We just put up our tree yesterday so your ornament came just in time! I love that you can pull the strings and make the wings fly. Sorry for the blurry pics, but our digicam is still broken...

MrsP2B

Thank you to the marvellous Secret Elf who had me (you know who you are!!) for the most awesome package of chocolate and ornaments... I've already put the ornaments on the tree (see pictures) - but haven't taken pictures of the chocolate because frankly we have already eaten an embarrassing amount of it... suffice to say people, my secret Elf has been VERY generous! Thank you, thank you, thank you...!!!

Bridebahama

Thank you so much to my elf! I love the ornament. I included the card in the picture since it made me laugh!

For everyone else, it is crackled mirror and stunning in person. Quite heavy too.

p.s. Sorry about picture quality I had to take with my phone.

Rudolph's cousin Schlomo

A little Chanukah humor courtesy of my Grandmother.....

2peasinapod

I have received my ornament! Thank you to my Elf for my "three peas in a pod" ornament. Too cute! I love it!

Happy December 1st!

It's December already, WTF? It's cold, but sunny here in Glasgow so I'm not complaining. Advent calendars are pretty popular here. According to wikipedia, they originated in Germany in the 19th century. In Gengenbach, a town in Germany's Black Forest, the Rathaus (town hall)—which fortuitously has 24 main windows—is turned into a giant Advent calendar each year. An artist, often an illustrator of children's books, is invited to set a scene or painting in each of the 24 main windows. These are unveiled one by one, beginning on the evening of November 30.

In Norway,Denmark, Sweden and Finland there is also a tradition of having a similar tradition called the Julekalender.

Here are 2 virtual calendars that offer discounts and freebies:

Whittard's Tea & Coffee

Win prizes with Jamie Cullum's calendar

Happy Thanksgiving!

Bridebahama's Butternut Squash

This is one of my favorite side dishes. It's very easy too and you can make a day or 2 ahead and refrigerate and then reheat.

Ingredients:
-butternut squash
-butter
-maple syrup

Directions:
Slice squash in half lengthwise. Scoop out seeds/fleshy bit and discard.

Place squash on rimmed baking sheet and add some water to the tray.

Place in 350F degree oven for at least 30 mins (depends on squash size).

When it's cooked it will be soft. Remove from oven and scrape out the flesh.

Add to large bowl along with butter (I use at least half a stick, but I like butter!) and a few T's of maple syrup.

You can start with a little and add more later. Mash together with a potato masher.

At this point taste, add anything you think it may need, including a dash of salt.

Puree in blender or using an immersion blender if you have one.

Keep warm in oven covered with foil until ready to serve.

(note: You do not have to puree, I just prefer the texture)

Turkey with Herbes de Provence and Citrus

This is the turkey recipe I use and love. I've used it several times although I personally do not add the giblets to the pan- they gross me out a little! I think it's a Giada recipe from the Food Network.

Turkey with Herbes de Provence and Citrus

Prep Time:45 min

Inactive Prep Time:30 min

Cook Time:3 hr 0 min

Level:Intermediate

Serves:8 to 10 servings

1 (14 to 15-pound) turkey, neck and giblets reserved

1 orange, cut into wedges

1 lemon, cut into wedges

1 onion, cut into wedges

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh oregano sprigs

7 tablespoons unsalted butter

2 tablespoons herbes de Provence

1 tablespoon olive oil

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

6 cups canned low-salt chicken broth (approximate amount)

1/3 cup all-purpose flour

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels.

Place the turkey on a rack set inside a large roasting pan.

Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity.

Tie the legs together to hold the shape of the turkey.

Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.

Rub the butter mixture all over the turkey and between the turkey breast meat and skin.

Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)Cover the turkey breast with foil.

Roast for 20 minutes.

Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.

Roast the turkey for 40 minutes.

Reduce the oven temperature to 350 degrees F.

Remove the foil from the turkey; pour 1 more cup of broth into the pan.

Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer.

Transfer the turkey to a platter and tent with foil.

Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids.

Spoon off the fat from atop the pan juices.

Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total.

Melt the remaining butter in a heavy large saucepan over medium-high heat.

Add the flour and whisk for 1 minute.

Gradually whisk in the broth.

Simmer until the gravy thickens slightly, whisking often, about 10 minutes.

Season with salt and pepper.

Serve the turkey with the gravy.

Santa around the world

I'm going to try and update this with Holiday facts and tid-bits, as we wait for our goodies to arrive. First I will start with Santa as he is known in the different countries we hail from. If I've missed you, it's probably because it wasn't listed on Wikipedia, sorry! Also if they are incorrect, blame Wikipedia and my not my lazy research :)

Austria: Christkind ("Christ child")
Canada: Santa Claus; Père Noël ("Father Christmas")
Czech Republic: Svatý Mikuláš ("Saint Nicholas"); Ježíšek (diminutive form of Ježíš)
Denmark: Julemanden
Finland: Joulupukki
France: Père Noël ("Father Christmas," also a common figure in other French-speaking areas)
Germany: Weihnachtsmann ("Christmas Man"); Christkind in southern Germany
Greece: Άγιος Βασίλης ("Saint Basil")
Hungary: Mikulás ("Nicholas"); Jézuska or Kis Jézus ("child Jesus")
Ireland: Santa Claus, Santy or Daidí na Nollag (Father Christmas)
Italy: Babbo Natale ("Father Christmas"); La Befana (similar to Santa Claus; she rides a broomstick rather than a sleigh, but is not considered a witch); Santa Lucia ("Saint Lucy," a blind old woman who on December 13th brings gifts to children in some regions, riding a donkey)
Japan: サンタクロース (santakurosu)
Liechtenstein: Christkind
Netherlands & Flanders: Kerstman
Norway: Julenissen
Romania: Moş Crăciun ("Father Christmas"); Moş Niculae ("Father Nicholas")
Russia: Дед Мороз (Ded Moroz, "Grandfather Frost")
South Africa: Sinterklaas; Father Christmas; Santa Claus
Spain: Reyes Magos (Biblical Magi) is the autochthonous tradition, and representations of the Magi are done in the streets the 6th of January. Due to external influence, Santa Claus (Papá Noel) is becoming more common.
Sweden: Jultomten
Switzerland: Christkind / Babbo Natale / Père Noël
Turkey: Noel Baba ("Father Christmas") Although Turks are mainly Islamic, many homes carry the tradition of "Noel Baba" and a Christmas (or New Year) tree.
United Kingdom: Santa Claus, Santa, Father Christmas
United States: Santa Claus; Kris Kringle; Saint Nicholas or Saint Nick
Wales: Siôn Corn

Ornament Exchange 2008

Want to thank your Elf and show off you lovely prezzies? Send in your photos and stories: