Sunday, November 30, 2008
Now, Scarecrow Soup is bowing out, and giving Pumpkins and Reindeer center stage...check in often over there, I'll be posting all kinds of stuff in the next 25 (gasp) days!!
Thursday, November 27, 2008
Wednesday, November 26, 2008
This punch recipe couldn't be simpler, and it's so pretty in a glass or crystal punch bowl. I like to freeze the cranberry juice in mini bundt pans or heart shaped pans. The idea behind it is that the cranberry juice cubes melting into the oj looks like a sunrise. Nice!
Thanksgiving Sunrise Punch
1 quart orange juice
1 quart cranapple juice cocktail or cranberry juice
2 litres ginger ale
Freeze the cranberry juice in ice cube trays or other molds a few days before serving. Put the orange juice in a punch bowl, then add the cranberry ice cubes a few minutes before serving. Just before serving, pour the ginger ale over the ice cubes and stir gently. Serve.
Tuesday, November 25, 2008
I mentioned yesterday that I'll be cooking on Friday in preparation for Lynn's family gathering on Saturday. I will make a cake, get the ham and turkey ready for the oven, peel the potatoes
and put them in water until tomorrow, and put together the relish tray. I'll put the green beans in the crockpot when I go to bed, then Saturday morning, all I'll have to do is roast the turkey, bake the ham and bake the dressing. Oh, yeah, and set the table. I'll try to have some photos of my tablescape up soon. Need to dry-run it anyway!
This is a new to me recipe that sounds so yummy...I'm going to give it a try this year. I think it would be good to substitute a can of mandarin oranges for the pineapple.
1 can crushed pineapple in juice
2 pkg. raspberry flavored jello
1 can whole cranberry sauce
2/3 cup walnut pieces
1 apple, chopped
Drain pineapple, reserving juice. Add enough water to juice to measure 2 1/2 cups; pour into saucepan. Bring to boil. Pour over gelatin mixes in a large bowl; stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 paper lined muffin cups. Refrigerate 2 1/2 hours or until firm. Remove liners. Makes 24 servings.
This will look so festive on a relish tray. The kids might actually pick them up and eat them before they realize it has fruit in it! When Lynn's sister Gail moved she gave me (among a ton of other stuff) a beautiful crystal tray, which will hold our pickles, olives, cranberry cups and other relishes.
Next post: Thanksgiving Sunrise Punch. Oh, it's good, and it's a pretty punch. Stay tuned!!
Monday, November 24, 2008
We go to my Mom's, with the hordes of 40, on Thanksgiving Day to celebrate with my side of the family. Then, on Saturday after Thanksgiving, we host Lynn's side, usually between 20 & 30 people. So yes, we do eat both times...and we do eat the next week! LOL!!
I have a full week ahead. The kids are in school today and tomorrow. I'm off today, but may have to work tomorrow. I'm not sure yet. So, today on the agenda is lots of cleaning...our bedroom is basically clean but needs a big de-cluttering...and our bathroom is pretty bad...but it's small, so it won't take too long. A little tidying up around the rest of the house and it should be in pretty good shape. Wednesday I'm sure I'll be helping Mom get ready for that massive crowd that comes to her house-usually around 40. I have about half that many at my house. I am making the dressing for both houses this year, so I'm planning on doing that on Wednesday. I'll also make the Pumpkin Ooey Gooey Cake on Wednesday. The recipe for that is from Paula Deen, and it is a keeper!! (You'll have to scroll down a little for the recipe) I'll also make the BLT dip and the cranberry spread on Wednesday so that the flavors can marry. Then, Thursday morning I'll pop the hams in the oven and get them ready. Shouldn't be too much for one day!
On Friday, when the rest of the world is shopping, I'll be cooking!! Details on this later!
Here's the breakfast casserole recipe. It's so good, and if you don't have homemade dressing left over, you can use the packaged stuff. It's really good with that, too.
Leftover dressing to fill the bottom of a 9x13 baking dish, or use a boxed mix, prepared according to package directions
1 pound breakfast sausage, crumbled and browned
12 eggs, beaten
salt and pepper to taste
2 cups shredded cheddar cheese, divided
Preheat oven to 350 degrees. Put dressing in the bottom of a sprayed baking dish, then layer the sausage and 1 cup of the cheese on top of the dressing. Add salt and pepper to eggs, then pour over the sausage and cheese. Top with the remaining cheese. Bake for about an hour, until the eggs are set. If the cheese on top starts to brown before the eggs are done, cover with foil and continue to bake.
Once you make this once, you'll think of all kinds of yummy variations...put a can of green chilies in the eggs and top with hot pepper jack cheese or Monterrey Jack. Or, use some Italian herbs, like basil and oregano, and top with mozzarella cheese. The variations are limited only by your imagination!
I like to serve this with biscuits or croissants, jelly and butter, and fresh fruit. Add some coffee and juice and you're set!
Next post: Cranberry Cups and the rest of my plans!
Sunday, November 23, 2008
This is my own adaptation of a basic, old southern recipe. I rarely measure anything, but I'll guesstimate for you!!
1 small onion, diced
1 stalk celery, thinly sliced
2 T. butter
1 pan of cornbread, cooked, cooled and crumbled (cornbread recipe to follow)
5 slices of white bread, set out to dry a couple of hours, then finely crumbled
1 sleeve saltine crackers, finely crushed
1 quart chicken broth
2 t. poultry seasoning (or to taste on all seasonings)
1 t. sage
1 t. salt
1 t. pepper
Butter for greasing the casserole dish, or use non-stick cooking spray
Saute the onion and celery in the butter until tender. Set aside to cool slightly.
In a very large bowl, combine the crumbed cornbread, the crumbled white bread and the crushed crackers. Add the eggs and use the chicken broth to moisten the mixture. Stir in the cooled veggies and the seasonings. Add more broth if necessary to get it to the consistency you like. I like mine just a little "soupy" when I put it in the oven, so that it stays nice and moist. Butter or spray a large casserole dish...I use a 10x13 baking pan. Pour the mixture into the prepared pan and bake at 350 degrees about 60-75 minutes. (Don't overcook or it will dry out.) This is good hot, but it's also good served at room temperature, so you can make it early in the day.
I'm sure you could stuff a turkey with this...we don't do that at our house, we just cook it in the pan. Also, this freezes like a dream, and actually seems to get better in the freezer. Freeze it before baking, just be sure to wrap it very tightly in plastic wrap and then in foil. Then, put it in the fridge the night before you want to bake it and let it thaw, then pop it in the oven the next day. It also freezes well as leftovers, if you happen to have any left over. We always eat it before I can freeze it.
My sweet neighbor, Cissy, doesn't put eggs in hers, and it works great. She's the one who introduced me to the freezing it idea. She makes her dressing for Thanksgiving and Christmas a couple of weeks before Thanksgiving then freezes both pans. Then during the busy cooking time, she has that much done. She's one smart cookie!!
Next post-a great breakfast casserole that uses up any of the leftover dressing you might have!
Saturday, November 22, 2008
Quick Old-Fashioned Corn Relish
1/2 c. vinegar
1/3 c. sugar
1 t. salt
1/2 t. celery seed
1/4 t. mustard seed
14 t. hot pepper sauce
15 1/4 oz. canned corn, drained
2 T. green pepper, chopped
1 T. pimento, chopped
1 T. onion, minced
Combine the first 6 ingredients together in a medium sized saucepan. Bring to a boil. Boil for 2 minutes; remove from heat and set aside to cool. Combine remaining ingredients in a mixing bowl; add vinegar mixture. Cover and refrigerate. Makes 1 2/3 cups.
I hope you enjoy it!
Next post-Cornbread Dressing-oh, yeah, baby-now we're getting to the good stuff!!
Friday, November 21, 2008
1 T. plus 1 t. salt, divided
3/4 cup long-cooking rice, uncooked
1/2 cup raisins or sweetened dried cranberries (or a combo)
2 onions, chopped
1 T. butter
1 t. sugar
1 t. pepper
Place water in a saucepan according to rice package directions and add one T. salt; bring to a boil. Add rice; return to a boil for 10 minutes. Stir in cranberries and/or raisins and remove from heat. Saute onions in butter until golden; mix into rice mixture. Add sugar, remaining salt and pepper. Stir well. Remove from heat and cool. Serves 4 (but is easily doubled or tripled).
Easy, peasy, lemon squeezie! Enjoy!
Thursday, November 20, 2008
3 eggs, beaten
15 oz. can of pumpkin
12 oz. can evaporated milk
1 c. sugar
1/8 t. salt
1 t. ground ginger
1 1/2 t. cinnamon
1 T. vanilla extract
18 1/2 oz package yellow cake mix
1 1/4 c. margarine
1 c. chopped nuts
Mix the first 8 ingredients together; pour into an ungreased 13"x9" baking pan. Sprinkle cake mix over the top; drizzle with margarine. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15-18 servings.
This is good with vanilla ice cream or a dollop of whipped cream. Even Cool Whip is pretty good on it!
I hope you like it!
Wednesday, November 19, 2008
1 cup sour cream
1 cup mayo
1 jar bacon pieces
1 can petite diced tomatoes or 1 diced fresh tomato, both seeded and drained
1/4 tsp. garlic powder
1/4 tsp. onion powder
Mix the sour cream and mayo together until well blended, then stir in the bacon, tomatoes and seasonings. Stir well, then put in a serving bowl and refrigerate until serving. I don't know why it's called BLT, because there is actually no L, but you could certainly shred some lettuce and sprinkle in...that would be good!
Serve with club crackers or chunks of French bread! Good stuff!
Next Post: Pumpkin Cobbler-oh, yeah, baby!
Tuesday, November 18, 2008
This is one of those "method" recipes rather than just a "recipe" recipe, if you know what I mean. Once you make it, you'll think of a dozen ways to alter it and jazz it up according to your tastes.
16 oz. cream cheese, softened
1 bag dried cranberries
1 Tablespoon of orange juice (more if needed to make the mixture loose enough to stir)
Put the cream cheese in a mixing bowl and mash it up with a fork...when it's soft and loose, stir in the dried cranberries and orange juice. Use your clean hands and mold it into a ball on a serving plate. Serve with crackers, gingersnaps or vanilla wafers.
I think you could easily substitute savory things for the cranberries-olives, onions, artichoke hearts, even mushrooms would be good...
Next post: BLT dip, another perennial holiday favorite in our family!
Saturday, November 15, 2008
I went to Dollar Tree and picked up the glass mugs and set out a tray of them along with some apple slices, cinnamon sticks and the cider.
Here's a picture of how it looked:
Very Southern Livingish, don't you think?
Here's my simple recipe for this yummy seasonal drink. My family thinks it's not Thanksgiving if I don't make hot cider!
1 gallon apple cider or apple juice-I usually use the juice, and sometimes I even use the frozen concentrate...it tastes just as good as the bottled stuff.
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup brown sugar (or more to taste)
Put the cider in a large saucepan or a crockpot. Stir in the sugar and spices, let it warm up and serve. That's it! Sometimes I use whole cloves and cinnamon sticks and tie them in a cheesecloth bag and let it steep...but most times I just dump the ground spices in!
Slice up an apple and put out a jar of cinnamon sticks to serve with the cider...very pretty!
Next post: my recipe for Cranberry Spread, a yummy and pretty appetizer for Thanksgiving or Christmas!
Tuesday, November 11, 2008
And here's a shot of how the fireplace looks with the little fall banner I made to jazz up the joint!
Saturday, November 8, 2008
What are YOU thankful for this Harvest season?
Friday, November 7, 2008
Thursday, November 6, 2008
I cheat and use a cake mix and canned frosting, but you can use homemade if that's important to you!
1 spice cake mix, with ingredients to prepare
1 cup applesauce
1 cup pumpkin puree
handful each of raisins, dried cranberries and chopped pecans
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
t tsp. ground cinnamon
cream cheese icing
Make the cake mix according to package directions, then stir in the applesauce, pumpkin, fruit, nuts and spices. Pour into a bundt pan sprayed with cooking spray. Bake at 350 degrees for amount of time listed on the cake mix box for the bundt pan. When it's done, cool it on a rack and then ice it with the cream cheese icing. I like to put it on a pedastal cake plate and put dried cranberries around the bottom. Very festive and pretty!!
I hope you enjoy this cake..it's very moist and tender. However, due to the high moisture content, be sure you put the leftovers in the fridge.
Monday, October 27, 2008
Here's a recipe that I found in Susan Branch's Autumn From the Heart of the Home cookbook. If you're not familiar with Susan Branch, check out her site and think about ordering her books. I got mine from Amazon last year, and they weren't at all expensive...I can't remember how much I spent, but I know for sure it wasn't much or I wouldn't have ordered them. I like them as well as the Gooseberry Patch books, which you all know I am crazy about.
I think I'll make this for our Thanksgiving celebration this year...it just sounds so good and fall like to me.
Warm Salad of White Beans, Sage and Garlic
9 oz small white beans (dried)
1/4 c. minced fresh sage
1 tsp. minced garlic
3 Tbsp. minced flat leaf parsley
1/3 c. olive oil,
1 Tbsp. balsamic vinegar
1/2 tsp. salt
1 stalk celery, finely chopped
salt and pepper to taste
Sort, rinse and drain beans. Bring them to a boil in 4 cups water; reduce heat and simmer 5 minutes. Remove from heat, cover and let sit 1 hour. Rinse beans and return to pan with 8 cups fresh water. Simmer 20 minutes so beans are tender but not mushy. Rinse again in hot water and drain. Put in bowl. Mix together sage, garlic, parsley, oil, vinegar and salt and pepper. Pour over beans, stir gently. Let sit 1/2 hour. Add celery and taste for seasoning. Serve warm or at room temp. It's pretty on a bed of arugula.
I have to be honest...I'll probably use canned beans, drained and rinsed and warmed. But doesn't that sound good? It's all the flavors I put in my dressing. It sounds like a great side dish for a grilled chicken breast too. And you know, don't you, that beans are full of fiber. A surgeon friend of ours told me once that the reason so many people have colon related problems is because the typical American diet is too low on fiber and water. So drink up and eat bean salad!
Keep watching for more Thanksgiving related posts in November...tis the season!!
Friday, October 17, 2008
I picked him up at a yard sale for...are you ready for this? $5! Honestly! $5!
Here he is before I took a Sharpie marker to him:
And here he is after! I'd planned to completely repaint him, and I may still, but not this year. I have too much other stuff to do. I am going to make him a cute little vintage looking banner to hold for the Boo!Bash2, and then he'll have some pumpkins and hay to keep him company for Thanksgiving and the rest of fall. I just love him!
Tuesday, October 14, 2008
Wednesday, August 27, 2008
Monday, August 25, 2008
Here's what I started with:
A couple of bags of leaves, picked up at Wal-Mart for $1 each, and a table runner that was on sale for $5, also at Wal-Mart. I wasn't all that crazy about the color of the runner at first, but after I finished it....
I loved it! I just used my hot glue gun and glued the leaves on, focusing on the ends mostly, but sprinkling some on the middle of the runner, too...
Monday, August 4, 2008
I am ready for sweater weather and football, for pumpkins and gourds, for pots of mums and Yankee Candles in yummy scents. I want school to start, and a routine to get established. I want to start planning my Thanksgiving table, and not sweat when I think about it! I want the flies and mosquitos to go away...but not the fireflies!
I want fall!! But, as we all know, God promised us that everything has a season and a purpose...I'm sure summer is no exception. Perhaps it's purpose is to make us grateful for fall!
Tuesday, July 29, 2008
Please pray for my sweet friends Cory and Shara...they are in an adoption process, and the baby is coming today! There's still a 10 day waiting period, so Lord, please, we want Your will in this precious families' life. God bless you, Cory and Shara!
Wednesday, July 9, 2008
My Sunday school class is still faithfully journaling at least twice a month...one Sunday I wasn't there on the day they were supposed to journal, so they coerced me into letting them journal the next week. Actually, I had it planned for them to journal, they just didn't know that! They are doing such a good job with their journals. One young lady even types her journaling at home and brings it with her to embellish in class. She really puts a lot of thought into it. And, surprisingly, they all "get" it. They understand the concept of gratitude, and have taken that and ran with it. I'm very proud of them!
Turkey Day will be here soon, right in the midst of Christmas in July. I've gotten so much done, all of which is chronicled on my Rudolph Day planning blog, Pumpkins and Reindeer. Check it out!!
I don't know yet what I want to do this Turkey Day. I've pretty well got my menu and grocery list done, as part of my CiJ prep and planning, so I won't need to do that. I would like to work on those plates I discussed earlier...if I can find the time (and, more importantly, remember to get the stuff). I'll be back to let you know what I've decided and how I've progressed...and maybe even share a picture!
Saturday, June 7, 2008
Pumpkin Gooey Butter Cake
1 (18.25-ounce) box yellow cake mix
1/2 cup (1 stick) butter, melted
1 (8-ounce) package cream cheese, softened
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!
Those are Paula's comments, but she's right...you won't!!
Monday, June 2, 2008
Here's a few that I've either done or plan to do this year:
*Top decorative urns with plump pumpkins for a quick and easy doorstep welcome. Orange pumpkins are oh, so cheerful, or try white Lumina pumpkins for a ghostly appearance!
*Enjoy a weekend retreat, at home or away! Spend the day in your jammies...savor a leisurely brunch, work puzzles, re-read a favorite book or browse holiday catalogs. What could be cozier?
*Put away summer toss pillows for the season...set out warm & cozy cushions of flannel or fleece
*Go out and greet the sunrise! Wrap warm breakfast breads in a vintage tea towel before tucking into a basket...add a thermos of hot coffee or tea
*Stir caramel topping into a mug of hot cider for an instant warmer-upper
*Carve an extra Jack O'Lantern or two and deliver to elderly neighbors so they can enjoy some Halloween fun...what a neighborly gesture!
*Set mini pumpkins on top of terra cotta pots...line them up the front porch steps for a cheery welcome!
*An oh-so-simple harvest decoration...roll out a wheelbarrow and heap it full of large, colorful squash and pumpkins
*Tuck some aluminum foil wrapped apples or sweet potatoes into campfire coals for a treat. When they're tender, sprinkle with brown sugar or honey...eat right from the foil packet.
And, finally a quote that I just love:
All seasons are beautiful for the person who carries happiness within. Horace Friess
Carry happiness within!
Monday, May 26, 2008
I'm still looking for solid autumn colored plates, cups, saucers and bowls...I can just see a fall table set with a dark green or gold tablecloth with green, gold, red, purple and dark blue plates, each one uniquely decorated to reflect the glories of autumn...falling leaves, pumpkins, cornucopias, etc. What fun!!
I have a gorgeous amber colored hurricane globe, etched with sheaves of wheat, that I use on my fall table. I bought it last year at Kirkland's for half price-I only paid about $5 for it, but it's a stunner when filled with fresh cranberries and a pillar candle! Can't wait to use it!!
We journaled again this past Sunday in class, with Memorial Day as our theme. It was fun! They are such creative little girls!
I'll be back with some plans for June!
Monday, May 12, 2008
I have decided on my Turkey Day project. I am going to hand stamp plates for serving Thanksgiving dinner. I'll be searching out solid autumn colored plates at dollar stores and flea markets, then using glass paint and rubber stamps to embellish them, then sealing them to make them usable for food. I have a book that gives detailed directions. If anyone is interested, just leave me a message and I'll post the instructions. Also, when I get one finished, I'll post a picture. I am pretty sure that Fred's has the solid colored plates for a dollar or so each...I am so excited about this! I'm thinking that I might do napkins to match, since I found out that Sam's carries fabric napkins cheap!!
Now for a little challenge:
Decide on a project for Thanksgiving-a crafty project, a food project, a centerpiece, whatever...and get it done or at least started! Only 6 months to go!!
For a small amount of inspiration, here's the wreath I have on my back kitchen door...I use it all year round, but in the fall I add the pumpkins and leaves!
Who's up for it?
Saturday, April 26, 2008
I taught a lesson on gratitude last Sunday to my 6th and 7th grade girls, and tomorrow I'll finish it. It's from Psalms 107, and we didn't even get half way through it. If you haven't read that chapter, you should. It's awesome!
I also introduced the idea of the gratitude journal to them. We'll make it the first week in May. I plan to let them decorate the covers (cardstock) and then staple them together with 8 pages in each. We'll journal 8 times this summer-twice each month in May, June, July and August. Then we'll take them apart, I'll have the covers laminated and the journals bound with plastic combs. Then they will have something they can keep and refer back to, and hopefully will continue to add to. That's the plan, anyway!
I plan to make my own journal, and to write it in every week, but especially on Turkey Day!
Sunday, April 13, 2008
4 Layer Chocolate Delight
1 cup flour
1/2 cup chopped nuts
1/2 cup melted margarine or butter
2 tablespoons sugar
Mix all together and press into a 9x13 baking pan. Bake at 350 degrees for about 15 minutes. Let cool, then
1 package softned cream cheese
1 cup powdered sugar
1 cup cool whip
Spread over the crust, then
1 large (family sized) box instant chocolate pudding mix
3 cups milk (I used chocolate milk...double yummy)
1 cup cool whip
Spread over the cream cheese mixture, then spread another cup or so of cool whip over the entire dessert. Let chill for a few minutes, if you can bear to wait. If not, eat it a little soft. Either way, it's good!
I'm going to experiment with the recipe between now and Thanksgiving and see what else I can come up with.
Monday, April 7, 2008
This is a picture from last fall of some ornaments I made for the fall tree. I am going to make some this year and fill them with candy for take-home favors. What do you think? I'm also thinking about filling them with small lists of things we're thankful for...not sure how that will play out just yet! That's the great thing about starting 7 months early...you can tweak things like you want them!
On her Turkey Day Journal, Ginger mentioned a Gratitude Journal. This is something else cooked up over at Magical Holiday Home...I'm telling you, these girls are fabulous at coming up with cool stuff.
I haven't been as faithful as I should with a gratitude journal, but I'm going to start one. It's simply a list of things you are thankful for. I remember BBJ (before Benjie and Jonah), when Jacob was little, every night Lynn and I would sit on his bed at bedtime and each one of us would have to mention 3 things that we were thankful for that day...and no copying! It was amazing how you start paying attention to things to be grateful for to report in that night! I don't know why we stopped doing it...life got in the way, I guess, not to mention two babies, but I want to start doing it again. Jonah has to journal every Thursday night for school, so I'm giving him prompts to write about what he's grateful for. Also, I'm thinking I'm going to start this in my Sunday School class...I'll get each one of them-there's only about 5 on a big day-their own little journal ($1 shop has some cute ones) and make it a monthly lesson to write in them. I just came up with that idea, but I'm liking it!!
My Turkey Day challenge for April:
*purchase journals for me, the boys and my class to start Gratitude Journals
*resume listing 3 things we're thankful for every night-maybe around the dinner table
What about you? Are you grateful enough? Are any of us?
Sunday, April 6, 2008
For April Turkey Day, I plan to start working on some new recipe ideas for appetizers, desserts and sides for the big meal. I also want to start working on some decorating ideas, tablescapes and autumn favors for guests to take home.
Check back in a few weeks to see what's new!
Here's a quick picture from last fall...enjoy!
Friday, April 4, 2008
I love Thanksgiving...it's my favorite holiday next to Christmas. I love the parade, the food, the fellowship...I love it all! So, at least twice each month I'll be checking in here to make plans and let you know how I'm doing on them!
This is in response to Ginger's challenge at Magical Holiday Home. She keeps us on our toes! I'll be linking her blogs and others as soon as i have time!
Check back on the fourth Thursday for some Scarecrow Soup!