Monday, November 16, 2009

Celebrating Thanksgiving

Thanksgiving is almost here. We usually have a huge family dinner here at our house because we have the biggest dining room. For a few years now, my husband has been making a Maple Brine Turkey (it marinates for 3 days) So Good...But our oven has croaked and we are in the beginning stages of planning a major renovation to the kitchen. We only have a microwave to cook in, so we’re still waiting for the rest of the family to make a plan. Perhaps we’ll go out for once. But I’m sure either way my hubby will still be baking the traditional pumpkin pie (from the Halloween jack-o-lantern) and his delicious cranberry pie. Guess his mothers traditional squash casserole will have to wait till xmas.

Photo credit also goes to my talented husband.
P.S. as requested, here's the Cranberry Pie Recipe:

1 double pie crust (Pillsbury crust is good, and easy. It’s found in the refrigerated section at the store, usually near the cans of crescent rolls and cookie dough.)
1 cup sugar
¼ cup flour
12 oz. Cranberries (one bag, fresh or frozen*)
1 orange (about 1 Tbls. grated rind and ¼ cup juice)
½ cup golden raisins
1/3 cup chopped walnuts
3 tablespoons melted butter
1 egg, (optional)
1 tablespoon water (optional)

Preheat oven to 375 F. Fit one crust into pie plate. Mix sugar and flour and sprinkle ¼ cup of mixture evenly over bottom crust. Coarsely chop about half the cranberries. In a large mixing bowl, combine chopped berries, remaining whole berries, grated orange rind, orange juice, raisins, nuts, and butter. Mix thoroughly and pile mixture into pie plate. Sprinkle remaining sugar/flour mixture evenly over filling. Place top crust on pie and seal edges. If desired, brush the crust with a wash made by beating together the egg and water. Cut at least one vent hole near the center of the top crust. Place on a baking sheet in the center of the oven. Bake at 375 F for 50 minutes or until crust is golden and filling is bubbling. Cool on wire rack. Serve warm or at room temperature.
*If using frozen cranberries, DO NOT thaw them. Use a food processor to chop them or leave them whole.

Friday, November 13, 2009

Upcycled Laptop Bag

My husband needed a bag to carry his new laptop and he wanted a few pockets for the cord, mouse & other accessories. So I went through his closet and found an old pair of jeans with nice large pockets.

I picked out a quilted fabric piece for the inside lining and wanted the case to be padded, so he brought me some foam sheeting.

After sewing the lining I wrapped it in the foam sheets.

I used portions of the jeans legs to make handles and a closing strap. I also added a piece of fabric inside the fly to make it into a zipped pocket.

After all the layers were put together it was quite thick, so I had to choose another lightweight fabric scrap to make the binding around the top edge. Wasn’t sure my little sewing machine would handle it, with the pockets and such there were quite a few layers. He’s very pleased with the way it came out.

Thursday, November 12, 2009

EtsyBlogger of the Month

This months featured Etsy Blogger is The Fab Miss B aka Becky Kazana. Oh what a prolific blogger. Not only does she blog about her two wonderful Etsy Shops including how to’s, but she also has sweet stories of her family life and travels. Her one shop is full of vintage finds, check out her blogs about gifts for her friends, she has quite a stylish eye. Her other shop if full of her own artwork, she really is creative.

You have to give her a visit.

Wednesday, November 4, 2009

Rebecca’s eBook

My friend Rebecca wrote a nice little eBook on how to make a Princess Choker. It’s available to download for just $5.00. I saw the choker and it’s so lovely. She also has lots of other great stuff in her Etsy store, Moonwise Jewerly.


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