The paperwhites I planted two weeks ago to bloom in 4-6 weeks for Christmas are already starting to pop open so I have my December centerpiece starting early :)
Not exactly "pheasant under glass" but a cute little turkey...
and when you eat at noon you have great light.
There are lots of little turkey items in my house at this time of year but this is one of my "sentimental" favorites. A turkey made by my mom in her homemaker's group in the early 1970's, she passed away in 1977 and having little things of her's around make each holiday more special for me. I know other's would have thrown a pinecone & feather turkey years ago...but I am just too sentimental about these kinds of things...
in fact I crafted one of my own in the early 1980's out of pheasant feathers just so I could be like my mom :)
I served in the kitchen at my church yesterday for a funeral and we were all asked to provide a creamy fruit salad and cupcakes. So a leftover salad was freshened up with some raspberries, persimmon & pomegrante seeds and still looked and tasted great.
Simple frozen green beans and...
more leftovers in the form of cupcakes and we had a festive table.
Since Thanksgiving is usually considered "turkey day", I stuck with the bird theme and used my chicken baker for pheasant pie.
A far from "homemade" dish but one my husband loves...pheasant made into a pot pie with gravy & canned biscuit topping.
The Thanksgiving holiday is almost over and this little turkey smore...
wants to remind you of the next upcoming holiday - National Chocolate Covered Anything Day on December 16th.Creamy Fruit Salad (recipe from our church cookbook)
1 can crushed pineapple
1 can chunky fruit cocktail
1 pkg instant pudding (vanilla or coconut)
2 cups miniature marshmallows
1/4 cup whipped topping.
Mix undrained fruit with pudding mix until pudding mix is blended. Add 2 cups marshmallows and the whipped topping. May add sliced bananas when serving.
My notes: I made it as typed using the coconut cream instant pudding. If you like this type of salad you will like this as all the church women mentioned it as one of their favorites. I personally am not a fan of canned fruit cocktail. There is something about the grapes in there that just turns me off - so next time I might use mandarin oranges (more ambrosia like) or just canned diced pears. The addition of the fresh fruit today was wonderful.
Pheasant pie - no real recipe
I boil the pheasant with chunks of onions, carrots, celery and salt and pepper. When the pheasant is done - I take it out of the broth and flake it apart (necessary to look for bb's) and put in the bottom of the casserole dish. Then I drain the broth from the veggies, toss the veggies as they are mush by now, make a gravy using the broth and add whatever vegetables I have on hand at the time. Pour over the pheasant meat and top with a can of Grands biscuits and bake until heated through and the biscuits are golden brown.
Today - I am especially grateful to all of you who take the time to come and read my simple blog.
