Oh, give thanks to the Lord, for He is good!
For His mercy endures forever.
1 Chronicles 16:34
Okay, here’s the thing.
I may be the LAST person in the whole entire world to be crafting without a fan-cee vinyl cutting device.
Oh, ok. Not REALLY, but it seems like it sometimes.
So if you’re like me, here’s how we made our upcycled luminaries sans vinyl cutter:
Glass jars – canning, pickle and whathaveyou
Blue painters tape
Self healing rotary mat
Overlap blue painters tape on a self healing mat:
If you don’t have a cutting mat, then use your kitchen cutting board.
Draw your fabulous designs on the painters tape and carefully cut out with a utility knife:
Place on clean glass jars, being careful to seal the edges VERY well. In a well ventilated, preferably outdoor location, lightly, but completely cover the jar with spray paint.
Be careful not to spray INSIDE the jar. It will wreck your magnificent design.
Allow the paint to dry enough that you can touch the jars without sticking and then carefully remove the tape.
Allow to dry completely before use. Since they are glass, it would be safe to use a real candle.
Which would never work here because of the EVERPRESENTWIND.
So we used battery operated tea lights.
Gravy making is NOT my favorite past time.
Mostly because it’s kinda fussy. And it has to be done while simultaneously getting approximately 72 other dishes to the table.
So you can imagine my delight when I discovered you can make it in advance and FREEZE it!
AND it tastes better than the stuff you make last minute :)
Make-Ahead Turkey Gravy
Roast wings and onions at a 400 degree oven for 1-1/4 hours or until wings are browned.
Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, to scrape up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups water, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
Remove wings from the pot. When they are cool, pull off the meat and save for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.
I freeze mine flat in Ziploc bags because they a) take up less room in the freezer and b) thaw out much faster than containers do.
So, what are your gravy making tips?
Given due consideration.
I tend to be intentional with our Thanksgiving celebration.
Poor Thanksgiving. Crammed in betwixt two MASSIVE holidays.
We don’t celebrate Halloween. But it seems to be very popular without us ;) No less than 8 aisles of Halloween related goodies at the Walmart, even more at the Target – REALLY America??
Now that the big day is over, the Halloween merchandise has been replaced with…
Approximately 97 aisles of CHRISTMAS!
Thanksgiving has gone missing.
If we look hard enough, it’s still there.
Inviting us to slow down and prepare our hearts to be grateful. To instill thankfulness into our lives.
One of the ways we are purposeful about Thanksgiving is to haul out a few recipes that we ONLY prepare at Thanksgiving. It deserves a few traditions all to itself.
Here is one of these. These delightfully crispy morsels were originally a Paula Deen recipe. Paula Deen + recipe = yummy! (There’s your math for the day. Bonus).
Ritzy Ritz Bits
Place the crackers in a large sealable container. In a bowl, mix the oil, salad dressing mix and garlic powder. Pour this mixture over the crackers, cover the container, and gently invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the covered container in refrigerator.