Sunday, November 30, 2014

Just to make you smile

I thought I would share a little video with you.  Just in case you haven't found a reason to smile yet today.

I was watching Little Miss, had changed her diaper and left her in the crib.  I had to go back in to see what all the cooing and talking was about.  She was watching her new crib mobile that she got from Grandpa John and Grandma Cheryl for her Christening.  She loves it!!

Happy Advent Everyone

Today is the beginning of Advent.  The time set aside by the church to prepare the way for the Lord. It is a time of great expectation and anticipation.

In this household, it is time for preparation, joy and entertaining.  It is a time filled with great family, good friends, plentiful food, wonderful drinks and lots of laughter.  It is a busy time of year with lots of errands to run, places to go and people to see.  I hope you will join me throughout this season as I share it with you.

I actually started off the season a bit early so I could get to the post office yesterday.  I shipped out my cookies for the Great Food Blogger Cookie Swap and my packages for the 12 Days of Christmas Swap.  Today we are putting up our Christmas Lights and then taking the Turkey Frame Soup and going over to Ting's and Tony's for dinner and to help them put up their Christmas lights.  They got their tree up yesterday.  Our tree will be put up later during the Advent Season.  I am anxious to go spend some more time with this little adorable gift from God.

We will not start decorating inside for a bit yet.  We are doing the outside because it is in the 50's here today so we are taking advantage of it.  I set up the Advent Cross this morning and we will light it with a special prayer at each dinner we share.  I love my Advent Cross.  It was a new addition last year or the year before replacing our Advent Wreath that had been used for many years prior.

We have set the dates for our Lunch with Santa to celebrate Mom's 94th Birthday and our Choir Potluck Christmas Celebration.  This week we will be mailing out those invitations as well as our Christmas Cards that I made earlier this month.

Do you have any Advent traditions?  Please share them in the comments below. I am sharing this post at Inspiration Monday, follow me over there to be inspired and inspire others with your ideas.

Wishing you and yours a very Holy and Joyful Advent from me and mine.  

Saturday, November 29, 2014

Weekly Menu featuring Planned Leftovers

We are going out for dinner tonight.  Since it is Soup Saturday I am still making soup but we will enjoy it on Sunday.

Monday we are going out to dinner and then going to see The Vienna Boy's Choir with the Benda's.

Try it Tuesday I am making a new recipe featuring leftover kielbasa.

Wednesday we are using up the last of the Turkey.

Thursday we are going to finish up the soup from Sunday before choir.

On Fish Friday I will be using a sheet of puff pastry leftover from an appetizer I served.

I hope you enjoy this menu that concentrates on Thanksgiving leftovers.  Join me each day as I post recipes and photos and join us at Menu Plan Monday to see what others have planned for this week.

Out for dinner with friends


Out for dinner before The Vienna Boys Choir

Try it Tuesday
Kielbasa Fried Rice

Turkey Pot Pie (substitute turkey for chicken)

Leftover soup from Monday before choir


Friday, November 28, 2014

Some recipes to share

We had a wonderful Thanksgiving yesterday and I hope that you and yours did as well.  Each year my menu is pretty similar and you can find some of my recipes posted on last years Thanksgiving page .

It is going on 3 pm and I am still in my jammies.  Little Miss is napping and we are watching The Lone Ranger.  We had pumpkin pie for breakfast and used some leftover Kielbasa to make Kielbasa and Scrambled Eggs for lunch.

Slice up some cooked fresh kielbasa into bite size pieces.
Cook in 2 t. butter over med high heat.

Add 4 eggs, beaten and seasoned with salt and pepper.
Stir until eggs are set and kielbasa is warmed through.

Kielbasa and Egg Scramble

1 link fresh kielbasa, roasted
2 t. butter
4 eggs
salt and pepper to taste

Slice Kielbasa into bite size pieces.  Cook in skillet with butter over med high heat until heated through.  Beat eggs with a fork, season to taste with salt and pepper.  Add to kielbasa in skillet.  Cook and stir until eggs are set.  Print Recipes

I am sharing my Kielbasa and Egg recipe at Simple Supper Tuesday for those of us that occasionally enjoy breakfast for dinner.

I also have a couple of recipes to share with you from our feast yesterday that were different from last year.

This is a lovely festive salad.
It is shown here prior to being dressed. 
I forgot to take a photo after the dressing was applied.

Pomegranate Poppy Seed Salad
Adapted from Betty Crocker Kitchens

1 bunch romaine lettuce, torn into bite size pieces
Seeds from 1 pomegranate
1 sm. red onion, thinly sliced
1/2 c. Miracle Whip
1/3 c. sugar
1/4 c. milk
2 T. white vinegar
1 T. poppy seeds

Combine lettuce,  pomegranate and onion in a large bowl.  In a small bowl combine remaining ingredients and whisk until sugar is dissolved.  Pour dressing over salad and toss to cover.  Print Recipe

This next recipe came from my friend Amy, who writes over at Amy's Cooking Adventures.
She made this for our Food n Flix Club this month and I knew as soon as I saw it that it was going to grace my Thanksgiving table. 
It takes Green Bean Casserole to a whole new level.
Again, I made this in advance and forgot to take a photo when it was done baking but, believe me, it was lovely.

Green Bean Casserole 
adapted from Amy's Cooking Adventures

1 lb. Green Beans, trimmed and snapped in half
1 T. olive oil
1 small sweet onion, halved and thinly sliced
salt and pepper to taste
1 T. butter
12 oz. sliced mushrooms
2 cloves garlic, minced
1/4 t. dried thyme
1/4 t. dried oregano
2 T. flour
3/4 c.  chicken stock
1/2 c. half and half
2 T. parmesan cheese
1 pkg French Fried Crunchy Onions

Blanch the green beans in salted boiling water for five minutes.  Immediately plunge into ice water to stop the cooking.  Drain and place in a large bowl. 

Heat the oil in a large skillet over med heat.  Add the onions and salt and pepper to taste. Stir to coat the onion with oil and cook until carmelized, about 20 minutes.  Add to the green beans.

In the same skillet, melt the butter over med high heat.  add the mushrooms, garlic, thyme, oregano and salt and pepper to taste.  Cook until the mushrooms are very tender.  Sprinkle with the flour and stir to combine.  Add the chicken stock and stir until flour is dissolved then add the half and half. Continue to cook at a simmer for a few minutes until the liquid thickens slightly.  Stir in the parmesan cheese. 

Pour over the beans and onions and stir to combine.  Pour into a baking dish that has been sprayed with cooking spray. Top with the French Fried Onions and bake at 350* for 30-40 minutes until bubbly and the onions are browned.  Print Recipe

This last recipe was adapted from one found at, originally submitted by Mike A.

Crescent Rolls
adapted from

2 packages active dry yeast
3/4 c. warm water (110* F)
1/2 c. sugar
pinch of salt
2 eggs
1/2 c. butter, room temperature
4 c. flour
Additional butter at room temperature

In large bowl of stand mixer fitted with dough hook, dissolve the yeast in the warm water.  Stir in the sugar, salt, eggs, 1/2 c. butter and 2 c. of the flour.  Turn mixer to low speed and gradually incorporate the remaining 2 cups of flour and knead until dough pulls away from side of bowl and is smooth.  The dough will be very soft but not tacky.  Cover bowl with towel moistened with warm water and allow to rise until doubled, about 2 hrs.

Punch dough down and divide in half. Roll each half into a 12" circle.  Spread with  additional softened butter and using a pizza cutter cut into wedges of desired size.  Roll up wedges starting with the wide end.  Place with the point down onto a parchment lined baking sheet.  Redampen the towel and cover the rolls for about 1 hour or until doubled in size.

Bake at 350* for 15 minutes or until golden brown. Print Recipe

Wednesday, November 26, 2014

Thanksgiving Menu Finalized

I have a lot to be thankful for these past couple of days.

We spent the weekend doing all the shopping and running around for the Thanksgiving Basket Distribution for the food pantry.  We did not have to purchase 1 turkey...they were all there is something for which to give thanks.

On Monday, with the help of many wonderful people, I spent the day distributing the baskets.  We were able to provide complete Thanksgiving dinners for 41 families!!  For this, I give thanks.

Yesterday I spent finalizing our Thanksgiving Menu and doing the shopping for our dinner in the morning.  In the afternoon I was able to sneak in a hair color (for which I am extremely thankful) and then we picked up Mom Klik and went to the Fox Theatre to see Celtic Thunder.  We had never seen them before and all I can say is WOW!!!  I am sharing this video so that you can hear for yourself why I am so thankful to have gone to see them and to spend a special night with Mom Klik.

Today will be spent baking and cooking and preparing whatever I can so that the load is lightened for tomorrow.  There is nothing else on the schedule today for which I am extremely thankful.  

Here is my menu for Thanksgiving Day....pretty traditional and nearly the same as last years menu and the years before that.  I pray that you and yours have a very magical and wonderful Thanksgiving Day.

Monday, November 24, 2014

Pork Souvlaki with Tzatziki and Pitas for SRC

I am very excited to share this month's Secret Recipe Club reveal with you.  What is Secret Recipe Club, you ask? is just the greatest club in the world.  There are over a hundred bloggers who love food and love to cook in this club.  Each month we are given a mission to spy on another blogger and learn about them.  While doing so we go into their recipe file and (this is the hard part) pick one recipe that we want to make.  Then on reveal day we share whose blog we had and what one recipe, out of the plethora of great recipes, we decided to make.  You can learn more about SRC right here and you can join SRC right here.

This month I was assigned Nicole of Hapatite.  Nicole currently lives in the DC area but her heritage is Cherokee, Chinese and German.  Culturally she tends towards Hawaiin which is where her father's family hails from.  Can you imagine how wonderful the recipes are on her site with the fusion of all these different cultures and you can' can't even just go on over there and check it out.  You are in for a treat!!

So many recipes caught my eye on Nicole's blog that I have a list a mile long of recipes I want to make including her Spinach Artichoke Dip and the Peach Lacquered Chicken Wings.  Both of these are definitely going on appetizer tables this Holiday season.  Nicole also has some fabulous desserts but I will let you go check those out yourself so that this narrative doesn't go on for days and days!

I finally settled for a dinner recipe using pork because I wanted to empty my freezer of last years harvest before these current little guys take up residence.  I love Greek food or any food from the Mediterranean for that matter, so the Pork Souvlaki with Tzatziki started jumping up and down, waving it's hands and saying "pick me, pick me" so I did.

And I am soooooooo glad because this dish was delicious!!!  I made a few, very minor changes.  I used sweet onion instead of red onion because that was what I had on hand and left the skin on the cucumber instead of peeling it.  I cut the recipe to only serve 2 people, I used my flexible fire wire instead of wooden skewers and grilled pitas instead of naan.  This recipe is definitely a keeper!!

I put mine on my plate and drizzled them with the tzatziki.

Frank put down a pool of tzatziki and placed the pork on top.
After the first couple of bites he drizzled more on top.


Pork Souvlaki with Tzatziki

1 lb pork loin, trimmed and cut into 1" cubes
1/2 c. olive oil
1/4 c. finely chopped sweet onion
2 garlic cloves, minced
2 T. red wine vinegar
2 t. oregano
salt and pepper to taste
6 oz. Greek yogurt
1/2 English cucumber, grated
2 garlic cloves, minced
juice of 1/4 lemon
2 T. extra virgin olive oil
1 piece pita bread per person

Place 1/2 c. olive oil, onion, 2 garlic cloves, vinegar, oregano, salt and pepper in a plastic bag that seals.  Squish around until well blended.  Add pork loin cubes.  Shake until completely covered with marinade. Remove air from bag and refrigerate for at least 2 hours or overnight.

In a small bowl, whisk together remaining ingredients to make tzatziki sauce.  Cover with plastic wrap and refrigerate until ready to serve Souvlaki.

Place marinated meat onto skewers and grill over med high heat for 12-15 minutes until cooked through. Allow to rest for 5 minutes before serving.  While pork is resting, brush each side of the pitas with olive oil and grill until lightly browned and heated through.  Serve Souvlaki with Tzatziki and Pitas.  Print Recipe

Sunday, November 23, 2014

Preparing to Give Thanks

I wasn't sure how I wanted to mark place settings this year.  I always like to use something that the guest can keep.  I have used wooden pumpkins, little frames hanging from a vase containing a rose, wine glasses, chocolate covered eggs and cookies  in the past year that I have been blogging.  Prior to that I have used wine markers, ornaments, potted plants, little books, get the idea.

Then yesterday morning we stopped for breakfast before our shopping extravaganza and while waiting to be served Linda and I walked next door to Miles Candy and Cake supply store.  I love this store and Linda had never been there....she loves it now too.  While there I spied some cute little turkey candy molds, so this morning I am making candy turkeys that I am going to place in little cellophane bags with the guests names written upon them.  One chore done and tons more to go.  I will get more serious about my preparations after the Basket Distribution tomorrow.

Aren't they cute?
I considered doing the tail feathers in all different colors.
For about a second and a half.
Then I came to my senses.

Slipped 2 into each bag lined with parchment so the name will show up.

I'm heading over to share this at the Inspiration Monday Party. Come along with me and share what inspires you as you find some inspiration.  Then join me at Simple Supper Tuesday and we will party some more!!

Petoskey and Pine

Our daughter, Nicole, and Son in Law, Pierre, have started a new business.  They make the most wonderful soaps and candles and now they have added lip balm to their products.  I cannot wait to try it.

I wanted to share their facebook page with all of you today.  They are making up gift boxes and I think they are just gorgeous.  You can learn more about it at

Photo: The business is almost there. This is a taste of what we're bringing. This is a gift box designed with 2 soaps, a soy candle, and an all natural lip balm. Perfect for the holidays!

Saturday, November 22, 2014

Singing Saturday...

This was a very busy but productive day.  We spent all morning shopping and lugging food for the Thanksgiving Basket Distributions.  Then we had to be at Mass at 4 pm as the choir was singing. After Mass the Benda's, who spent the day doing all of the running around with us, came back to enjoy dinner with us.  I had my soup I shared with you yesterday and Linda brought a delicious dish. I can't remember what she called it but it was like a gourmet version of Salisbury Steak.

Tomorrow is a free day YAY!!!  Even better, I get to take care of my Little Miss Melody while Mommy and Daddy have a movie date.  I cannot wait....I have not seen her since Tuesday, almost an entire week!!  I am suffering baby withdrawals LOL.

Speaking of is my baby being serenaded by her Daddy.  It makes her very happy.  It makes her Mommy very happy can hear her giggling in the background.

It makes my heart sing....knowing that my baby is loved so very much by so very many people!!!!

Friday, November 21, 2014

Thanksgiving Week Menu is already time for Thanksgiving.  Time just flies around this household.  I will be spending this weekend shopping, lugging and packaging for the Food Pantry Thanksgiving Distribution on Monday.

So I am posting this Weekly Menu today instead of tomorrow and I am also making my Chicken Wild Rice Soup for tomorrow today and then will just be able to reheat it when we are done running around.

This is an easy and delicious soup that I got from one of those little cookbooks you find at the grocery store checkout many years ago.  Probably Pillsbury but I cannot guarantee that since I had removed the page and threw out the book itself.  There is no acknowledgement on the page itself but the original recipe calls for "Maggi" and "Carnation" brands so this was put out by whichever company owns those trademarks.  On this same page was a recipe for Pumpkin Corn Muffins that sounded delicious so I threw a pumpkin in the oven as well so I could make these to go along with the soup.

Here is my adaptation of both recipes.

After preparing the soup I transferred it to the crock of my slow cooker.
This will make for easy reheat tomorrow while we are doing our errands.

Chicken Wild Rice Soup

1 box (6 oz) long grain and wild rice mix, prepared per package directions.
2 T. Olive Oil
1/2 lb chicken breast meat cut into bite size pieces
2 c. sliced mushrooms
1 med. onion, chopped
2 cloves garlic, minced
3 1/2 c. water
4 chicken bouillon cubes
2 T. dry white wine, if desired
1/4 t. dried tarragon, crushed
1/4 t. dried thyme, crushed
1 can (12 oz) Evaporated Milk (I use low fat)
2 T. cornstarch

Heat the oil in a large soup pot.  Add the chicken, mushrooms, onions and garlic.  Cook until vegetables are tender.  Add the rice, water, bouillon cubes, wine and seasonings.  Bring to a boil.  Mix a small amount of the milk with the cornstarch in a small bowl.  Reduce heat and add the cornstarch mixture, along with the remaining milk.  Cook, stirring occasionally, for 10-15 minutes, until slightly thickened.  Print Recipe

Pumpkin Corn Muffins

2 eggs
1 1/4 c. pumpkin puree
1/3 c. milk
1/4 c. canola oil
1 1/4 c. unbleached all purpose flour
1 c. corn meal
1/3 c. sugar
4 t baking powder
pinch of salt

In bowl of stand mixer, fitted with paddle attachment, beat the eggs, pumpkin, milk and oil until well combined.  Turn off mixer, add dry ingredients, turn mixer to lowest speed until dry ingredients are incorporated then turn mixer speed slightly higher and mix thoroughly.  Scoop into muffin cups lined with paper cups or sprayed with baking spray.  Bake at 375* for 25 minutes.  Print Recipe

I will be publishing photos and recipes throughout the week so please join us each day and on Monday you should stop by MPM for great menu ideas from hundreds of bloggers.

Soup Saturday
Chicken Wild Rice Soup
Pumpkin Corn Muffins

Mashed Potatoes

Meatless Monday
Butternut Squash Ravioli

Out to dinner with Mom Klik before the Theatre

Chicken and Broccoli Pie

I will be posting my menu for Thanksgiving Day this weekend.

Leftovers, of course

Thursday, November 20, 2014

Hot Tamale....on a cold winter's night

Choir was canceled tonight so we are home in our nice cozy house, sipping on Frank's Fantastic Margaritas and eating our Tamales and Refried Beans doctored up with my homemade salsa.

These tamales are probably not traditional.  I used chicken thighs instead of pork and I didn't really have a recipe, or rather I had about 5 recipes that I read over and then I did what I wanted LOL.  Here is what I ended up with when all was said and done.  I have amended my recipe to lower the amount of sugar you should add because while ours were very tasty they were a little on the sweet side for me. Frank, however, thought they were perfect so adjust yours to your taste.

Once you make the filling and soak the corn husks, place a dollop in the middle and fold it into a neat little package.

Place a couple of open corn husks on the bottom of the steamer.
Then add a single layer of your packages, seam side down.
You will add another layer of corn husks and top with a second layer of packages. 
Cover and Steam for an hour.

Remove to a platter and serve.

Open the packages and remove the tamale to your plate, discarding the husk.

Chicken Tamales

2 c shredded cooked chicken ( I boiled up 4 thighs until tender and shredded them)
1/2 c. diced onions
1 T. olive oil
2 cloves garlic, minced
1 T. fresh Oregano or 1 t. dried
1 jalapeno, seeded and minced
1 (14.5 oz) can of diced tomatoes
juice from 1/2 small lime
Salt and pepper to taste
20 Dried corn husks, soaked in warm water for half an hour
3/4 c. butter at room temperature
1/4 c. sugar
1 egg
large pinch of salt
1/2 t. baking powder
3/4 c. Masa Harina (Corn Flour)

In a large saute pan, cook onions in oil until tender.  Add garlic, oregano and jalapeno.  Cook over med heat for 2-3 minutes.  Add tomatoes, stir an bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat and stir in the lime juice.  Place into a food processor and puree until smooth.  Set aside.

In the bowl of a stand mixer, cream butter and sugar until pale yellow.  Add egg, salt and baking powder and mix to incorporate.  Add the Masa Harina and the tomato puree and mix until well blended and smooth.  Stir in chicken.

Place a dollop of filling inside each corn husk and fold over each side lengthwise and then each side width wise making a little package. Place the packages in a steamer lined with corn husks in a single layer.  Once the steamer is filled, place additional corn husks on top of the packages and layer the remaining packages.  You can repeat this as many times as necessary depending on the size of your steamer.

Place steamer over 2" of boiling water, cover and steam for 1 hour, adding water as needed.  Print Recipe

Pumpkin Spice Bundt Cake for #BundtBakers

Welcome to November's edition of #BundtBakers.  Our host this month is Lauren of From Gate to Plate.  I am extremely pleased to be a part of Lauren's group for several reasons....first of all, Lauren, is a farm girl so you know that get's me excited, and she loves to cook so we have that in common too.  But the main reason I am excited that Lauren is hosting this month is that the ingredient she chose for this month's challenge is....

Are you ready?


So now you know that Lauren and I are really kindred spirits...animals, sustainable living, cooking, baking and booze....we are destined to blog together!!!

During #PumpkinWeek last month the last recipe I made was Pumpkin Pie Martini's.  They were delicious and I had gone out and purchased 2 different liqueurs with which to make it.  So this month, when Lauren announced the secret ingredient, my mind immediately went back to those Martinis and the liqueur that was still in the bar.

This cake is perfect for those holiday gatherings.  It can be made ahead of time and as long as it is kept in an airtight container tastes better a couple of days after it was baked than it does on day one. This frees you up on the day of your gathering to concentrate on dinner, knowing that dessert is ready and waiting.

Pumpkin Spice Bundt Cake

3/4 c. butter, softened
2 1/4 c. flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. each, ginger, cloves and nutmeg
1/2 t. salt
1 1/4 c. pumpkin puree
3/4 c. Pumpkin Spice Cream Liqueur
1 t. vanilla
1 1/4 c. sugar
3 eggs

3 T. Pumpkin Spice Cream Liqueur
1 1/2 c. powdered sugar

Spray Bundt Cake Pan liberally with baking spray.  Preheat oven to 350*.

Combine flour, baking powder, baking soda, spices and salt in a med bowl.   Whisk together the pumpkin, Cream Liqueur and vanilla in another bowl.

Beat the butter and sugar together in the bowl of a stand mixer affixed with the paddle attachment until light and fluffy.  Add eggs beating well after each.  Reduce speed to low and alternate adding the flour and pumpkin mixtures until all is incorporated and batter is smooth.

Spoon into pan and bake for 40-50 minutes, until a skewer inserted into the cake comes out clean.  Cool cake in pan on rack for 15 minutes before inverting onto the rack and cooling for another 10 minutes.

While cake is cooling, whisk together the Cream Liqueur and powdered sugar, creating a glaze.  If glaze is too thick add more liqueur, 1 t. at a time until it reaches desired consistency.  Drizzle glaze over cake.  Print Recipe

Here is what the rest of the gang brought to the table today.

Wednesday, November 19, 2014

Baby, It's Cold Outside....

Remember yesterday when I told you that our pigs water source is frozen and we had to water them by hand?  Well, I have a confession to make....When I say "we", and it involves work or something distasteful, you should read Frank.  Of course, if it is something fun or that I enjoy then "we" reads we LOL.

Well, this morning Frank had an early meeting so I had to water the "we" there you notice. Frank does not get any credit around this house, poor guy.

Let me tell you, it is C O L D, cold outside and to make it worse, there is no sun!  Well, I mean there is sun because it is daytime but there is no sunshine.  I don't mind the cold or the snow but I hate gray days. Sigh......

This warmed me up with some early morning laughter.

Tuesday, November 18, 2014

Winner, Winner.....A Greek Chicken Dinner!!!

A couple of weeks ago I was visiting Heather at Join Us, Pull up a Chair which is a wonderful blog full of great recipes.  On this particular day, Heather was also having a give away for Debbie Matenopoulos' cookbook, It's All Greek To Me.  I entered and I am happy to say I won!!!

I cannot wait to curl up with it. At first glance it appears to be filled with Greek Cooking History, Family Stories and Traditions and, of course, tons of great recipes.  I am going to have a lot of fun for the next few weeks trying all these new recipes.  Thanks again Heather and Debbie for this wonderful opportunity.

Try it Tuesday is canceled this week....

I was going to make a new Osso Bucco recipe today but then I discovered that I was going to be at my daughter's taking care of the baby this afternoon when it would need to be prepared and put into the oven for a slow braise so that meal will be tried next Tuesday.  Please join me then.

Tonight we will be having Swedish Meatballs over Egg Noodles and buttered corn because I think that is the only vegetable my son in law likes.  I am going to make the Meatballs before I go over there so that I only need to reheat them, boil the noodles and heat the corn so we can have dinner when they get home.

It is a freezing cold, blustery day here in Michigan today so a comfort meal is going to be a very welcome addition to the day.  I know it is freezing cold because we spent all morning catching chickens to take to the processor.  65 of them!!!  Then we came home and our pigs watering system was frozen so we had to hand carry water out to them and bring the chicken's watering bucket inside to fill because the hose is frozen as well.  That's how it goes in A Day in the Life on the Farm.  Now we are inside where it is warm and Frank is making me breakfast, Scrambled Eggs with Cheese, yum.

We enjoyed our breakfast and then we got our most gargantuan turkey (27 #) and cut it in half before putting it in the freezer.  We had another 27# turkey that the processor had removed a wing from because he didn't like the way it looked.  When we got home last night I cut that one up and ground all the meat.  We ended up getting 15 # of ground turkey but I have to admit that I got tired and did not clean the carcass as well as I could have.  I probably could have gotten another 3# .  Oh well, the pigs were very happy with their meaty turkey carcass this morning.

He was a huge Tom but not as large as some years.

Frank makes quick work of sawing him in half.
Each half will provide turkey dinner for 6-8 with leftovers for additional meals.

Give each half a good bath, dry it off and into the freezer it goes.

For Thanksgiving we will be roasting a 19# bird for our feast.  We still have a 26# bird that has not been taken.  We will give it a day or two and if it doesn't sell we will divide him up and he will provide us with 1 turkey breast that we will smoke, 1 turkey breast that we will save for roasting, turkey tenderloins to use for stir fries and legs, wings and thighs for the stock pot.

Life is very good here on the farm...thanks for sharing our morning with us.

Monday, November 17, 2014

The Simple Woman's Day Book, November 17th Edition

I am once again joining Peggy, The Simple Woman, in today's Day Book Entries.  Please join us.

Outside my window is the remnants of the first snowfall for us this year.

I am thinking that I need to get down to the basement and clean up from yesterday's Christening party.

I am Thankful for all the family and friends that joined in our celebration.

I am wearing jeans and a long sleeved t shirt.

I am creating my Thanksgiving Menu.

I am going to the store to return my fitbit that quit working for some reason.

I am wondering if it is appropriate to attend the funeral of a niece by marriage, when she and my nephew have been divorced for several years.

I am reading Apologize, is making me laugh out loud.

I am hoping that we can figure out a way to go see our daughter, Nicole, in January.

I arm learning that the best things in life are not things.

Around the house farm, the turkeys went to be processed yesterday.  Tomorrow we will pick them up and drop off the chickens to be processed.  Then we will deliver all of our turkeys to their new homes for the Holidays.

In the Kitchen I am going to share my 13 Bean Soup with Ham recipe that we had for dinner on Soup Saturday.  I hope you enjoy it.  I enjoy making soup, especially hearty soups on a cold winter's day.  I also love making soups from ingredients that I have left over from other meals, such as this one.  I had a package of 13 Bean Soup Mix left from my 13 Bean Chili I made for 10 Days of Tailgate in the cupboard and I had a partial package of diced ham in the fridge left from my Three Cheese Pizza that needed to be used.  I also love soups that are made in the slow cooker because easy makes me smile.

13 Bean Soup with Ham
adapted from Marie Morucci as submitted to Fix it and Forget it Cookbook.

3 c. dried beans ( I used Bob's Red Mill, 13 bean mix)
6 c. water
2 c. boiling water
2 carrots, peeled and sliced
2 ribs celery, sliced
2 chicken bouillon cubes
1 bay leaf
1/2 t, dried thyme
salt and pepper to taste
1 envelope dried onion soup mix
1 c. diced ham

Rinse beans, place in a large saucepan and cover with 6 c. of water.  Bring to a boil, reduce heat and simmer for a few minutes.  Remove from heat and let stand overnight.

In the morning, place beans and soaking water into the crock of a slow cooker.  Add the remaining ingredients.  Cook on low for 8-10 hrs. Print Recipe

I am also going to share this recipe at Simple Supper Tuesday and Thrifty Thursday.  Check them out.

I am pondering if I will make my Try it Tuesday recipe tomorrow.  I have to go down and take care of the baby while Ting and Tony go to visit Tony's mom who had hip replacement surgery today.

A Favorite Quote for Today is, once again, the same as what I am learning.....

One of my favorite things is raising healthy, sustainable, humanely grown food.

A Few Plans for this Week are taking the chickens in tomorrow, delivering turkeys, watching the baby, working the food pantry and, of course, visiting Mom.  I am also going to make up my flyers for the Lunch with Santa we host each year and get them ready to be mailed.

A Peek into one of my Days from Last Week...take a look at this great video of our granddaughter's baptismal ceremony.