Here they are!!! My first two nautical driftwood “sculptures” for lack of a better word. Not only am I in love with these beautiful pieces of driftwood, but we bought these vintage nautical wooden figures (which weren’t easy to find by the way) and I absolutely love them! They are going to my craft sale tomorrow…I really hope they sell considering we’re in a seaside town…nautical…Christmas time…gift idea…just sayin’.
Isn’t she gorgeous??? I worked hard on this beautiful piece of driftwood from the bay today; cleaning her up, putting a light sealer on it so as not to take away from the natural beauty. I am selling her as a jewelry holder, but I’m sure it would be lovely as a piece of art, too.
I heart driftwood…wait until you see what other two pieces I made today. Just waiting for the glue to dry. Sooooo cute! I’ll post them tomorrow.
Between trying to figure out how to print out a book online for a friend today and digging out from beneath the Thanksgiving mess and Christmas decorating of last week, I’m making homemade turkey bone broth soup.
I am sure I’ve posted before about the benefits of a good bone broth but here is a reminder. I know it sounds gross and it’s probably going to get messy before it gets to become a beautiful and very healthy broth, but trust me! You want to get every ounce of goodness out of those turkey (and chicken works great as well) bones. Think about it, our grandmothers and even millions of people for generations have learned of the benefits of cooking down the bones. It’s hands down the best way to get your calcium. If you cook the carcass (for lack of a better word, I know, ewww) for several hours, the bones will become soft and edible. Make sure you realllly cook it though, we don’t want anyone choking on bones!
So, I cook all of it, the skin, the bones, the bits of meat that you couldn’t get out of the crevasses, with enough water to cover most of the bird for at least 6-8 hours or until you can smash the bones easily with a fork or spoon. Then once cooled down a bit, you will want to strain out some of the stuff that either didn’t break down in the cooking process or is too “boingy” as we call it in our family. You know, the grisly stuff that you don’t want in your mouth.
My family has a history of osteoporosis so I try to do this every time we get a full chicken (this works great with those ready made rotisserie chickens in the deli section of your grocery store) or turkey once we’re done. Many calcium supplements don’t break down well in our bodies and merely pass through if you catch my drift, but you will definitely absorb the calcium in this liquid form.
So, I am done with my broth now and will turn the finished product into a turkey noodle soup!
Today’s post is a take off on the old-fashioned “Refrigerator Roll” that many of us grew up eating. You know, the cake made with whipped topping and those cute chocolate wafers you get in the cellophane wrapped box?
I stumbled upon this version of the cake on the Kraft website: http://www.kraftrecipes.com/recipes/lemon-ginger-refrigerator-roll-66177.aspx
I’m not a big “whipped topping” person, not just because the second ingredient is transfats (partially hydrogenated blech!) but I just never liked it much. However, I had a craving for that cake roll and it turned out awesome. So, check out the Lemon Ginger Refrigerator Roll if you want something easy to do and different.