I realize the “holidays” are over, but I couldn’t resist posting this photo from Rachel Ashwells Shabby Chic Couture.

Because usually, I dislike red to the point of closing my eyes, sticking my fingers in my ears and yelling “La La La La La” with gusto. However, this may just change my teenage ways!

In. Love!

Rachel Ashwell Shabby Chic Couture Christmas

I’m also certain the red would work for say…Valentines Day. Which, to me, is a pointless, meaningless holiday, but I might just get excited about it if someone dropped that red swag in my lap.

Just sayin’!

(Okay, so I’d leave it up all year round! You caught me!)

Good Morning!

I meant to post this yesterday as part of the ongoing “Copper Hue’d Monday’s” series, but I was so wrapped up in looking at all the copper on Etsy, I ran out of time.

Enjoy!

Clicking on the image above will take you directly to my Etsy Treasurey, where the items are located.

What are your plans for Holiday decorations this year? Going with the old stand by? Or trying something new?

Anyone else tired of turkey? I know I am. I’ve eaten more than enough turkey sandwiches for this holiday season.

Which, in the Mini Skirt world means…It’s time for Leftover Turkey Stew.
Which I, of course, freeze. And save for a later date, when I’m not wore out on turkey.

Ingredients

2 cups very strong turkey stock
4 cups water
Turkey – cut and shredded slightly
Carrots
Onions
Celery
Potatos
Dill
Thyme
Sage
Sea Salt
Sweet Basil

Now. I don’t really have any measurements for this recipe because I tend to go by the “That looks like enough” method of cooking this stew. Okay, I’ll be honest. I go by this method in just about anything I cook. It’s just who I am.

Turkey stock.
I make my own. You can use chicken stock. To make my turkey stock I throw the turkey carcass in a big stew pot, add enough water to cover. I then add a little sea salt, a few dashes of sage, some thyme and sweet basil and I let this simmer until the water reduces by half, or about 2 hours. I then use a colander, and drain the “broth” out of the pot and throw away the leftover pieces. This is just my method. There are plenty of other choices and recipes out there.

Now, to make the Turkey Stew.
Pour turkey stock and water into a large stew pot. Add carrots, celery, onions and bring to a slow boil. Once boiling, reduce heat and add spices. Let simmer for 20 minutes. Add turkey. Simmer for 10 minutes. Add potatoes. Simmer for 20 minutes. At this point, if your stew hasn’t thickend, mix a little water and flour or cornstarch and slowly pour into stew, stirring while pouring. This can be a soup or a stew, depending upon your choice and tastes. I prefer a thick stew.

I let this cool, and then ladle into my food saver bags, and freeze.

When I need a quick meal this winter, I’ll just pull one of these bags out of the freezer, put a pot of water on the stove, add the bag of Turkey Stew, and bring the water to a boil and boil for 10-20 minutes. Perfect!

Good Afternoon!

Boy do I have a fun week planned for you all. I’ve decided to dedicate this whole week to recipes with eggnog in them. YUM! This is definitely one of my favorite holiday ingredients to bake with. Lets not waste any time!

Eggnog Muffins

3 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1 3/4 cups eggnog
1/2 cup vegetable oil
1/c cup golden raisins
1/2 cup chopped pecans

*Grease or line with paper muffin cups
*Pre-heat oven to 350 F.

In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to a wire rack.

YUM!

I like to slather mine with honey butter, but they are just as good plain.