I saw this at BYGRACE blog and thought id give it a go
About the TREE....
1.When do you put up the Christmas tree? 1 st Day in December thats not a Sunday.
2. Real or fake? We have a fake one
3. Lights? What color?Lights are clear/white.
4. Garland? Silver
5. Theme or no theme?Silver and white
6. What kind of topper? Glass Snowman
7. What's your favorite ornament? Glass Snowman
8. What does your tree skirt look like? Silver tinsel
9. Where do you put your tree? In a corner of our living room. by the sofa.
10. Who decorates the tree? I sort out decorations Hubby tends to decorate it.
11.What's "under" the tree?The dog sometimes lol
12. Do you put candy canes on your tree? no, but chocolate bells
About the FOODS....
1. What's your favorite Christmas cookie? A chocolate one
2. Do you bake cookies and give them away? I buy the best bargains around.
3. Any "special" foods or candy that you only have at Christmas time? Beetroot pickle yummy!
4. What do you eat Christmas EVE? Not much too busy preparing for Christmas day.
5. What do you eat on Christmas day? Cooked Breakfast then a late roast lunch usually Beef and all the trimmings, we invite anyone we know who maybe alone for the day for lunch.
6. Do you like Eggnog?? Yuk!
7. Do you like candy canes? No but they look pretty.
1. Where do you hang your stockings? They are pillowcases on end of bed
2. Do you put lights on your house? We have a Christmas tree white light in kitchen window.
3. Got any outside lawn decorations? No
4. Do you put up a nativity (creche)? No
5. Do you hang mistletoe over the door? No
6. Got a wreath on your front door? No
7. How long does it take you to decorate? 2 hours lol
Tuesday, 15 December 2009
I saw this at BYGRACE blog and thought id give it a go
Monday, 14 December 2009
I am very biased but I have the cutess dog in the whole wide world. She is 3/4 terrier 1/4 collie.
I am going to share a few pictures of her mostly up to mischief.
this look is come and tickle my tummy mummy,I'M waiting.
When we fill the pool in the summer she fights with the hose pipe.She does love the water.
She was orginally brought to be a companion to me when J was at work.Now she is everyones buddy. She is such a loyal and fun dog, she is just perfect for us, she knows when I am ill, she doesn't leave my side.
What a wonderful creation for us to enjoy and look after.
Wednesday, 9 December 2009
So I'm not sure what direction things will go until I see the Doctor in 10 days.
But mentally I feel quite positive, physically I just keep breaking down from time to time and at times I am high maintenance lol..
I have a great and loving husband who picks me up when I am down, I have a patient and loving son, and I have a wonderful family around me - some closer than others, but all just a call away.
Most of all I have a Mighty God Who upholds me throughout and everything is Gods plan and I remember that He is in total control of all things. Don't you find comfort in that? I know I do.
Recently I have learned to be more patient and how to deal with frustrations in a Christ-like manner. I have a long way to go yet but I believe I am travelling in the right direction.
I have learned that my life does not revolve around MS - it doesn't rule me - it just changes my direction from time to time.
I have realised having a quiet day isn't being defeatist - it is being wise, and keeping well for another day.
I have realised at long last that planning and being organised reduces stress levels (this took me sooooooooo long to get, why?)
Friday, 4 December 2009
I went to see my GP because I was nagged into it.
He gave me a full MOT as I like to call it. Blood pressure good, heartrate ok, but he found a heart mumur. I was born with one but it had seemed to go away as years passed. I also cannot hold my breath for very long and have pain in my right side as I breathe.
I had a heart x-ray today and booked in for a ECG on wednesday.
Then we will see.
In my mind I might have what some call a MS hug (tightness around chest).
Time will tell and the Lord sustains me and comforts me always. What a friend I have in Jesus.
Wednesday, 2 December 2009
Sophie Grigson's crisp slow-roast duckServes 4
Cooking time 2 hours 30 minutes
- 1 duckling, around 2.3-2.7kg (5-6lb)
- 500g (1lb 2oz) turnips
- Salt and pepper
- 1 large carrot, diced
- 1 onion, chopped
- 2 sticks celery, diced
- 1 bottle fruity red wine
- 1 bouquet garni ( a few stalks of parsley, 2 good sprigs of thyme, 2 bay leaves, 1 small sprig sage tied together with string)
- 750ml (1 1/4pts) duck stock or chicken stock
- 2tbsp redcurrant jelly
- Pre-heat the oven to 220°C/425°F/gas 7. Wipe the duck dry with kitchen paper. Prick the skin all over with a skewer, or a fork if the tines are sharp, so the fat can run out more easily as it cooks. Season generously with salt and pepper. Sit the duck on a rack over a roasting tin and slide it into the oven. Turn the heat down to 180°C/350°F/gas 4 and leave it to cook for 2 1/2hrs.
- During that time, all you need to do, whenever you feel like it, is drain off the fat that's gathered in the roasting tin (it's brilliant stuff for sautéing potatoes).
- Once you've got your first crop of fat, take 1tbsp of it and heat in a frying pan. Add the carrot, onion and celery and sauté until the vegetables are tender and lightly browned. Now add the wine and the herb bundle.
- Bring to the boil, stirring thoroughly, then boil hard until reduced by half. Add the stock and boil again until reduced by about a third to a half, giving a syrupy sauce. Stir in the redcurrant jelly until it has melted, then strain into a small pan. Add a little salt and pepper and simmer for about 2 mins. Taste and adjust seasoning. Re-heat when needed.
- Peel the turnips, cut into 2cm (3/4in) cubes and blanch in boiling water for three mins. Drain and run under the cold tap. Leave to drain thoroughly.
- About 40 mins before the duck is done, drain off most of the fat, leaving a bit in the tin. Add the turnips and turn them in the fat, then leave to roast with the duck.
- When the duck and turnips are cooked turn off the oven and leave the door open. Let them rest like this for about 15 mins.
- Using a sharp knife or poultry shears, cut the duck into four pieces, cutting first from head to tail end, along the breastbone and through the backbone to give two halves, then dividing each half in two.
- Serve quickly while still warm with the roast turnips and reheated sauce.
Sophie Grigson is a celebrity chef and author of Vegetables, published by Collins
Yummy! Nice alternative to turkey