December Daily: A Christmas Survey

December Daily: A Christmas Survey

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.

Decorations....

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

Are you ready for Christmas - yes I think so just fresh food to buy.

Dolly the dog

This is her regal look.



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.

ECG and this & that.

Had an ECG today and it was A-ok. The nurse did it twice to make sure and it was OK both times.

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?)

Ups and downs

I still haven't really recovered from the flu and I became quite ill again, I was breathless with palpitations.

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.

Get ready for a few christmas recipes.- Duck

Sophie Grigson's crisp slow-roast duck

Serves 4
Cooking time 2 hours 30 minutes

• 1 duckling, around 2.3-2.7kg (5-6lb)
• 500g (1lb 2oz) turnips
• Salt and pepper
• Sauce
• 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

Method

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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

Cookies

These make great tree decorations and are so easy to do.

Ingredients

Use these cookie recipes as the basis for making brilliant baubles or striking stockings Christmas tree decorations.

• Vanilla cookies
• 275g (10oz) plain flour, sifted
• 5ml (1 tsp) baking powder
• 100g (3½oz) caster sugar
• 75g (3oz) butter, diced
• 1 small egg, beaten
• 30ml (2 tbsp) golden syrup
• 2.5ml (½ tsp) vanilla extract
• Spiced orange cookies
• 75g (3oz) butter
• 75g (3oz) soft brown sugar
• 30ml (2tbsp) honey
• Zest from one orange
• 10ml (2 tsp) orange juice
• 225g (8oz) plain flour, sifted
• 5ml (1 tsp) bicarbonate soda
• 5ml (1 tsp) cinnamon
• Gingerbread cookies
• 125g (4oz) butter
• 60ml (4 tbsp) black treacle
• 225g (8oz) soft brown sugar
• 450g (1 lb) Plain flour
• 15ml (1 tbsp) ground ginger
• 7.5ml (1 ½ tsp) cinnamon
• 5ml (1 tsp) bicarbonate of soda
• 15ml (1 tbsp) milk

Method

1. Preheat the oven to 170ºC/325ºF/Gas Mark 3.
2. Place the dry ingredients into a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together well until you have a ball of dough.
3. Place the dough in a plastic bag and chill in the fridge for 30 minutes.
4. Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie.
5. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets.
6. Bake biscuits for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely.
7. Preheat the oven to 170ºC/325ºF/Gas Mark 3.
8. Place butter, sugar, honey, orange zest and juice in a saucepan and heat gently until the sugar has dissolved and the butter melted.
9. Sieve the flour and dry ingredients in a bowl and add the melted ingredients. Mix well until the dough becomes firm.
10. Place the dough in a plastic bag and chill in the fridge for 40 minutes
11. Continue as for vanilla cookies. Bake for 10-15 minutes depending of the size of the cookies. Tip: Why not try adding the zest and juice of a lemon for zingy lemon-flavoured cookies
12. Preheat the oven to 170ºC/325ºF/Gas Mark 3.
13. Place butter, treacle and sugar into a saucepan and heat gently until the sugar has dissolved and the butter melted. Cool slightly
14. Sieve the dry ingredients into a mixing bowl. Pour the melted mixture into the dry ingredients and stir.
15. Dissolve the bicarbonate of soda in the milk and add to the mixture. Combine to make a dough, adding more milk if necessary.
16. Place the dough in a plastic bag and chill in the fridge for 40 minutes.
17. Continue as for vanilla cookies then bake for 10-15 minutes depending of the size of the cookies. Tip: for gingerbread men, try adding currants for eyes before baking

Spiced orange cookies75g (3oz)butter75g (3oz) soft brown sugar30ml (2tbsp) honeyZest from one orange10ml (2 tsp) orange juice225g (8oz) plain flour, sifted5ml (1 tsp) bicarbonate soda5ml (1 tsp) cinnamon1. Preheat the oven to 170ºC/325ºF/Gas Mark 3.2. Place butter, sugar, honey, orange zest and juice in a saucepan and heat gently until the sugar has dissolved and the butter melted.3. Sieve the flour and dry ingredients in a bowl and add the melted ingredients. Mix well until the dough becomes firm.4. Place the dough in a plastic bag and chill in the fridge for 40 minutes5. Continue as for vanilla cookies. Bake for 10-15 minutes depending of the size of the cookies. Tip: Why not try adding the zest and juice of a lemon for zingy lemon-flavoured cookies

Gingerbread cookies125g (4oz) butter60ml (4 tbsp) black treacle225g (8oz) soft brown sugar450g (1 lb) Plain flour15ml (1 tbsp) ground ginger7.5ml (1 ½ tsp) cinnamon5ml (1 tsp) bicarbonate of soda15ml (1 tbsp) milk1. Preheat the oven to 170ºC/325ºF/Gas Mark 3.2. Place butter, treacle and sugar into a saucepan and heat gently until the sugar has dissolved and the butter melted. Cool slightly3. Sieve the dry ingredients into a mixing bowl. Pour the melted mixture into the dry ingredients and stir.4. Dissolve the bicarbonate of soda in the milk and add to the mixture. Combine to make a dough, adding more milk if necessary.5. Place the dough in a plastic bag and chill in the fridge for 40 minutes.6. Continue as for vanilla cookies then bake for 10-15 minutes depending of the size of the cookies. Tip: for gingerbread men, try adding currants for eyes before baking.

Let the children join in and have fun,

Pecan Maple Brownies

Pecan nuts give some extra crunch to this deliciously moreish chocolate brownies Yummy!!

• Cooking time: 1 hr 5 mins

• Makes: 15

Ingredients

Always use the best quality chocolate you can find - with 70% cocoa solids or more. It's full of health-boosting antioxidants - and it tastes better, too!

Method

1. Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 x 27cm (7 x 10½ in) tin and line with non-stick baking parchment.
2. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water. Leave for 4-5 mins, stirring occasionally until melted. Cool slightly.
3. In a separate bowl whisk together the eggs, sugar and maple syrup. Whisk into the melted chocolate mixture, then fold in the flour and two-thirds of the pecan nuts.
4. Pour the mixture into the prepared tin and scatter over the rest of the nuts. Bake for 35-40 mins until the top is crisp and the centre is almost set. Leave to cool completely in the tin, then turn out and cut into squares.

• 250g (9oz) plain chocolate, broken into pieces
• 225g (8oz) butter
• 4 medium eggs, beaten
• 225g (8oz) caster sugar
• 90ml (6tbsp) maple syrup
• 150g (5oz) plain flour, sifted
• 200g packet pecan nuts, roughly chopped