OK, I’m ready to talk about Christmas now …

Ho-Ho-Ho!  I just read Reality Steve.  This caused me to want to talk about Christmas because Reality Steve just informed me that Bachelor Jake might only be 5’8″ tall.  Being 5’11” and, now quite suddenly, a former Jake devotee (yes, the husband knows), I’m crushed.

Which brings me to Christmas.  I really did do an eco-Christmas thing this year.  One teeny tiny live tree (or formerly live tree-before it was chopped off at the knees).  Home made ornaments (they’ve been around for a while), nature’s bounty provided the greenery (along with some old, non-homemade ornaments from the Dollar Store and some recycled ribbons from Christmas Gifts Past).  Here are the pics (and no, I’m still not a professional photographer so, well, sorry).

There’s actually all kind of memories and trips and gifts and Things from Gardens Past in those ornaments.  Maybe one day we’ll talk about them.  But not today.  I’m still crushed about Jake.

Who knew he was short?

Celebrating Christmas Memories today, as they briefly distracted me from my irrational heartbreak.

Please remember to Celebrate Something Everyday.

Moving from Thanksgiving to Christmas

If you’re reading this, then you survived Thanksgiving.  Hope it was great for you.  Here’s the short list from mine (and also an apology of sorts for not posting in FOREVER):

• We hosted
  • Which means two pre-Thanksgiving weeks of mad cleaning and cooking
    • Husband will happily quote my mantra during that time for you – “If it’s considered a SURFACE, honey, CLEAN IT!” (he is now traumatized by base boards, btw – his therapist is DElighted!)
• 11 guests, 3 dogs, 2 kittens
• 1 awful, awful, awful computer virus that took 7 days to fix (a HUGE thank you to the developers of Security Tool virus.  I hope you rot in some truly nasty, hot place for 15 years without water or food while having to stare at the same Viagra ad you kept popping up on my computer every single solitary day – seriously).
• Menu:
  • Appetizers:  veggie tray, fruit tray, stuffed brie (Thank You Whole Foods), Georgia Peach and Vidalia Onion spread (thank you creme cheese – you will always be my most trusted friend), Marinated Shrimp Salad with artichoke hearts
  • Main Event
    • Turkey and Ham
    • Mama’s dressing (there is nothing like it on this earth – passed down from generations and I still don’t know how to make it)
    • Cranberry sauce and cranberry relish
    • Two – count ’em – two kinds of gravy
    • Relish tray with black olives, sweet tiny pickles, corn relish, and mild chow chow (I am SO into trays at big feasts – adds color and yum-pop)
    • Stuffed eggs
    • Fresh creamed corn with roasted red peppers (email me for the recipe – amazing!)
    • Fresh pink-eye purple-hull peas (say that 3 times real fast)
    • Roasted asparagus
    • Sliced Tennessee Tomatoes (the Thanksgiving miracle – they were GOOD)
    • Marinated cucumbers
    • Garlic and rosemary mashed potatoes
    • Green bean casserole
    • Fresh, home-made crescent rolls
    • Sauerkraut (a concession I make every year in order to stay married)
  • And dessert – home-made pumpkin pie, fresh Georgia Mountain apple pie, chocolate bundt cake

Did I miss anything?  Probably.

Now as you may suspect, I’m a little testy right now looking for whoever made the nasty decision to cram Thanksgiving and Christmas into the last two months of the year.  But here’s what’s coming up –

• Decorating the world’s tiniest live Christmas tree (after the above, I’m into small and quick-but-to-the-point)
• Stalking orphaned-but-fully-developed Magnolia trees in Northeast Georgia – going natural with the decorations this year.  Pictures to follow.
• An ornament exchange for the liddle kiddles
• One big Holiday Feed for work (which will also include the aforementioned magnolia leaves and yes – pictures to follow)

So bear with me.  This year I’m the Anti-Consumer Christmas Decorations Warrior and I promise to bring you along on the journey.  Mama Nature offers waaaay too much good stuff for free.  You just need a glue gun and some determination.

Celebrating the crammed-together-holidays – and still trying to make them special while remaining sane (whatever the heck that is).

Please remember to Celebrate Something Everyday!

I love the quirky turkey in the middle of the table.  Bought him two years ago at the Dollar Tree to take on the plane with us Thanksgiving Day as we escaped to Turks & Caicos.  His dollar-self will be with me forever!

 

Thanksgiving Tidbits

Unless you’re Thanksgiving Superman, somewhere in between “Welcome!” and “Food’s Ready!” there’s going to be a little downtime.  Maybe you’ll serve a tasty pumpkin cocktail, or a warm apple cider – that’s always nice.  But why not take the “gotta throw it on the table fast” pressure off and have a few simple savouries ready when you’re guests hit the door?  They can nibble and sip, while you graciously slice, sauce, warm and prepare the main event.  Here are my two favorite, easy to prepare, Old Family Recipe pre-Thanksgiving-dinner tidbits for you to consider:

CREAM CHEESE AND CRAB SPREAD

Make this one up to two days in advance, keep refrigerated, but add the crab and chili sauce the day of

• 12 oz. cream cheese (softened – which you can do in the microwave in a few secs if you’re not patient, like me)
  2 tbsp. mayonnaise (I like Miracle Whip in this)
  1 tbsp. grated white onion
  2 tbsp. Worcestershire sauce
  1 tsp. lemon juice (fresh, please – cut lemon in two, put in bowl cut side down, microwave for 30 secs – juice comes out quick but careful, it may be hot)
  1/2 bottle chili sauce
  Crab flaked (can use fresh, frozen or canned – up to you and what’s available)

In a nifty bowl, add cream cheese, Worcestershire sauce, mayonnaise, grated onion and lemon juice. Mix well. Spread in a shallow bowl serving-type dish. Chill one hour or until solid.

Spread on top of above mixture: chili sauce first, then flaked crab. Sprinkle with parsley flakes for color. Serve with Ritz crackers or Water Crackers.  Yum!

STUFFED CELERY

Oh this is so easy – crunchy, creamy, and good!  Make stuffing up to three days before, wash-peel-cut celery and store in plastique in fridge, then stuff celery day before, cover in plastique and refrigerate.

• 1 (8 ounce) package cream cheese, softened (microwave for me)
• 2 tablespoons sour cream
• 1/4 cup chopped walnuts
• 25 green olives with pimento, chopped
• 1 bunch celery, wash, remove strings and cut into bite-size pieces

In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. At this point you can just refrigerate spread to flavor up.  Night before, spread filling onto the celery pieces, seal with plastique wrap and refrigerate.  Voila!

And don’t forget to dress your table with Thanksgiving favors for your guests.  My particular favorites? (yes, click the pic for where to buy)

Insert an old family picture into these delightful fall glass coasters for a practical and memorable Thanksgiving favor.

Not using place cards?  Then use the same picture concept I mentioned above, or simply present as a gift at each place setting.  Easy!  They’re presentation-ready in the cutest little box!

Celebrating all you sharp hosts and hostesses out there today who are already planning their Thanksgiving feasts!

Please remember to Celebrate Something Everyday!

Gourds! The “Other” Thanksgiving Table Decoration

I love a good pumpkin as much as the next person.  Carved, stuffed with flowers, decoupaged, don’t get me wrong – they’re mighty versatile!  But have you considered gourds lately?  They’re a personal favorite of mine because, well, you can just get downright funky with gourds!

The History of Gourds

No, there will not be a test, but  you do need to look gourd-smart for your guests!

• Gourds have been cultivated all over the globe for thousands of years, including caveman years
• Gourds are actually a member of the pumpkin/squash family
• Gourds have been used since pre-historic times for storing supplies, hauling water,  eating utensils, musical instruments – you name it!
• Gourds are a bit like kudzu.  They are quite prolific and will climb everything within their area:  fences, buildings, hillsides, cars that have been parked in one place too long, Grandma if she doesn’t move fast enough …
• Gourds are huge in the Southeast as birdhouses, attracting the purple martin to take up residence where, in turn, the purple martin gathers mosquitoes for dinner
• There really are juried Gourd Shows around the country this time of year
• There is an American Gourd Society, headquartered in Kokomo, Indiana
• There is a Gourd Museum near Helen, Georgia (I’ve been there)
• There are decorated gourds on display at The United States Botanic Gardens in Washington, D.C. (which make them Federally-Funded Gourds)

Capturing the fancy of artists, now that they’re not needed as much for bowls, spoons, flutes and the like – gourds come in all sizes and shapes to make the perfect do-it-yourself table decorations for Thanksgiving!

Here’s a good site with step-by-step instruction on how to make your own gourd turkey.  This guy goes all the way to a detail-painted turkey, but I can envision stopping here, then nestling this little “deconstructed” turkey into a nest of dried magnolia leaves, then inserting some red berries around for color. You could also use a little furniture polish or spray him with a clear glaze to perk him up even more!

Another idea?  Find some baloon-shaped gourds.  Turn them over on their side or give them some turkey feet and let them stand up, then start gluing!

Silk fall leaves, feathers, real dried fall leaves – you can make a turkey tail out of about anything.   Even candy!

Add a beak and a pair of eyes and a turkey wattle,  maybe a cute little raffia bow and voila!

Let’s keep the gourd vibe going.  Hollow out some gourd cousins (squash for the uninitiated) and pop in a tea light!

 

Get some craft wire and make gourd place card holders! 

 

 

Celebrating do-it-yourself Thanksgiving Decorations made with gourds today!

Please remember to Celebrate Something Everyday!