Daily Tidbits

"I am so glad I live in a world where there are Octobers." - Anne Shirley

Thursday, October 30, 2014

Christmas Recipe Exchange

A twist on the traditional Christmas Card Exchange! This time we’ll be sending recipes (in the mail) instead of just cards. Recipes that are old favorites, or special to your family. Maybe one you’ve seen and thought looked amazing but haven’t had a chance to try yet. Snacks, main dishes, side dishes or desserts… 

They can be on recipe cards, in handwriting or typed out, decorated or left plain and simple. Include notes on why you love it or just go for the straight recipe. It’s really up to yall however you’d like to make it special for your recipient. You can include a Christmas card as well or just send the recipe. 

**Feel free to invite your friends or blog followers! If you’d like to post about it or add the button to your side boards please do!**

I stumbled into Anna's blog at Herding Cats & Burning Soup (such a great name, by the way) and she's hosting a Christmas Recipe Exchange. I'm not normally one for card exchanges or those dish towel exchanges you get in the mail, etc., but I love the idea of a recipe exchange and this one is open internationally.

You have until November 10th to sign up. This link will take you to the sign up page.

Join me!

Holiday Gifts from Chocolate.com

Wednesday, October 29, 2014

Blogging: Profile and Privacy

For those of you who have blogger profiles and like to leave comments but don't include your email as part of your profile or even have your profile made public, I have this question?

Why?

Do you think the anonymity is important? Are you concerned about privacy? Please, enlighten me...

It's impossible to get to know people when you don't let yourself be known. I have met some absolutely delightful women from blogging. Some I've now met in real life and I am very grateful for their friendship. That only happened because we let ourselves be known. We have email addresses as part of our profiles and our profiles are viewable. I've had some terrific discussions about reviewing books on my book blog with other book bloggers because our emails are part of our profiles and our profiles are public.

You can still maintain your privacy and protect your family by the way you blog. I have an email address that is only used for blogging and separate from my personal one. I choose to keep Facebook personal, but my Twitter and Pinterest accounts are not. I don't have a lot of identifying information on my blogs.

So often, people will ask questions in a comment, but there is no way to reply to a comment via email and so I have to respond in the comments themselves. But, how many of us have time to subscribe to comments every single time we comment on a post? That is a ton of notifications and I don't have time to go back and forth, especially when it is so much easier to respond via emails. Who really goes back to visit a post and see if there is a response?

So tell me, if you haven't made your profile and email public, why not? Just curious...

Post has been edited.


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Saturday, October 25, 2014

Weekend Reflections 10/25

Looking outside....it's cold and foggy. The fireplace is going this morning.

Listening...The Boy is watching Scrubs and laughing. The Brother is still asleep.

Loving...that fall is here. This makes me happy.

Thinking...about the things I need to do.

In my kitchen...a cup of hot chocolate and Chili & Rice for dinner.

Wearing...red penguin pajamas and a black turtleneck.

Needing...to get the dryer fixed and the garage tidied up.

Reading...The Dress Shop of Dreams by Menna van Praag

Today...the corn maze and zombie shooting with the extended family.

Hoping...this lingering cold will go away.

Planning...for the week.  

Gratitude...essential oil diffusers that work wonders when you are congested and heating pads that help when your back hurts from coughing.

From my world...technology. Isn't technology amazing? I have a love/hate relationship with it most of the time, but I'm still in awe sometimes.


What about you?  What are you reflecting on today?

Wednesday, October 22, 2014

You know you're in Idaho when...

You know you're in Idaho when...you're driving into town and you realize that the big, lumbering truck ahead of you is full of freshly skinned cowhides from the beef processing plant down the road. Now, I'm no vegetarian, give me a steak any day. But...ick.

Thank me for not taking a picture and posting it.

Monday, October 20, 2014

Homemade Pumpkin Puree

Cut your pumpkin in half and toss the stem section and stringy pulp. Save the seeds to dry and roast if that's your thing.

If your pumpkin is small to medium, place the two halves face down in a shallow baking dish, add some water to keep it all moist and cover with foil.  If your pumpkin is larger, cut it in half and then cut it into smaller pieces to place on your baking sheet.


Bake at 375 about 1½ hours for a medium-sized pumpkin, or until tender.  Mine was almost translucent and some parts were almost caramelized when I turned them over so they could cool.  Smaller pieces cook better and get a deeper color.


Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.  Put it in freezer bags and store flat, in the freezer.

Holly's Note:
I have used jelly roll pans, but my glass baking dishes work better.  They're deeper and the water doesn't evaporate as quickly. Covering them with foil is optional.

Once the pumpkins are cool enough to handle, I scrape out the puree and put it in my mixer.  It doesn't always get smooth enough, so then I put it in my blender, a little at a time to puree it.  (I really need to get a food processor.)

I strain it all to get more water out.  I put ~2 cups of puree in each freezer bag and just lay them flat in the freezer.

This is a bit labor intensive and messy, but it is worth it.  I love knowing that I use our bounty, rather than just throwing it all away after Halloween.

I've seen a lot online about using sugar or pie pumpkins, rather than "jack-o-lantern" pumpkins.  I always just have regular pumpkins from my aunt's garden, so I have no idea what kind they actually are.  We never actually get around to carving them. However, they are just fine for pumpkin bread. I don't like pumpkin pie, but I really like pumpkin bread.

Shop Taste of Home

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