Posted on 12/14/2016 4:32:03 PM PST by Jamestown1630
A fun thing to do for the Holidays, especially with kids, is to make paper snowflakes. I once decorated the picture windows in my office building with these, and everybody wanted to know how to make them – I guess they hadn't learned this important skill in school ;-)
Searching around the web, you can find many patterns; but I like doing them free-hand, and being surprised by what comes out. Here is a ‘refresher course in paper snowflakes’, but there are many other instruction pages on the Web. Once you've got the folding of the paper down, it's all up to your imagination:
http://www.theluxuryspot.com/diy-spotting-a-refresher-course-in-paper-snowflakes/"
My husband really likes Apple Cider, and I had never thought of making it until a few days ago, when we were enjoying a jug we’d bought. Here is an easy ‘crock-pot’ recipe that we’re going to try this weekend, and I can imagine that it does make the house smell absolutely wonderful. (This is not hard cider, which I’d also like to learn but which seems nearly as exacting as making wine. My husband likes to tell of getting unpasteurized cider in the country when he was growing up, and leaving it alone for awhile to become ‘fizzy’. His story always reminds me of Dom Pérignon’s purported quote about ‘tasting stars'):
http://wellnessmama.com/25946/apple-cider-recipe/
Many years ago, Dr. Marc Cathey, who was the Director of the National Arboretum, had a gardening radio show on a local station here. He was a very charming, avuncular presence every weekend, and I tried never to miss him. Each Christmas, he would share his ‘Christmas Tree Preservative Recipe’, which I wrote down and now can’t find; but I think it was very similar to the ones you find now on a google search, using water, Clorox, corn syrup and lemon juice:
http://www.food.com/recipe/christmas-tree-preservative-399438
Dr. Cathey’s obituary:
http://www.washingtonpost.com/wp-dyn/content/article/2008/10/10/AR2008101002952.html
-JT
These sound amazing!!!!
The cappuccino cookies
I’m thinking I will try, next year. Thanks for the link!
Have you ever seen birds get drunk from eating fallen, fermented fruit? Their metabolisms run hot, and they seem to have a high tolerance for alcohol; but sometimes it catches up with them:
I had a little rescued bird once, who loved her tiny sip of wine now and then ;-)
Deer too.
Gosh, that’s the last thing we need here.
Even though we’re in a densely populated suburban area, we drive to work through a long stretch of wooded area; and this time of year, we have to look out for the deer.
One morning last year, a doe ran across the road and was almost hit by the car in front of us. We saw the buck that was chasing her stop short, and refuse to cross the road after her.
Good thing that besides hormones, he hadn’t been into the fallen fruit :-)
Safer to eat them braised with burgundy, carrots, taters, shallots and peas
We used to cut silage and every year we would have deer, squirrels, rabbits and every type of wildlife imaginable gathering around the silo to drink the fermented likker.
It was funny as the dickens watching them stagger around.
We had an old man who made some of the best hard cider.
He would come to our place and gather apples from our trees and pay us in cider.
It was sipping cider.
Crisp, tasty and STRONG.
Never did get his recipe.
And Mushrooms
I liked venison, when I was young and we got some every year from a cousin who was an avid hunter.
I just seem to have lost the taste for it, as I’ve grown old.
My husband, on the other hand, really loves it, and misses the meat we used to get from his Dad’s hunting.
That is one of the weirdest things I’ve ever seen ;-)
G’Nite, mylife!
Makes me split my sides A laffin.
We got a bunch of elk a few days ago. I made two whiskey glazed baconated meatloaves. All gone. I’m going to search for some recipes for something new to make.
In a wild fit of self indulgence, I bought packages of tortas de aceite, (Spanish olive oil crackers) which arrived yesterday and are now half gone. We are in love. They are a perfect combination of sweet/salty, crisp/flaky 5” round. I bought sesame seed and sea salt, but they also make a cinnamon, a rosemary and thyme and an orange. After wiping up the crumbs, I checked to see if recipes are available. They are, but include fennel seed or anise liqueur, neither of which are listed in the ingredients on the package. Has anyone ever made these?
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