Thursday, December 31, 2009

Remembering 2009

This morning I woke up and turned on my computer and began sobbing, then crying. I did not understand why at first, then I realized a wonderful year is ending. I summed up my year in my Christmas letter that I am now sharing on my Blog. There was so much more than this letter to friends and family, but this sums it up pretty well. It was a year full of so many emotions but filled with so many blessings.

May 2010 bring much happiness and good health to you and your family.


Saturday, December 26, 2009


Salami Rolls have been made for the Holidays by my family for many years. My husband made them for our family this year to share and enjoy.

1.75 lb Molinari Salami or your choice of a dry salami
8 oz block of softened Cream Cheese
4 Tbsp Mayonnaise
2 fresh sour dough baguettes

Take the outside peel off the salami and cut up to grind (see photo) by a hand grinder like ours or an electric grinder that is meant for grinding salami.

Put in a large bowl and by hand mix it with one softened block of Cream Cheese and 4 Tbsp of Mayonnaise. My husband made a happy face in it just for my photo.

Cut each baguette in 4 pieces and remove the bread (save the bread to use as you wish)

Stuff each section with the Salami mixture (you may end up with more rolls than Salami mixture).

Wrap each Salami Roll with foil, place them in Ziploc storage bags so that they can lay flat and refrigerate overnight to set. Slice to serve the next day. They will stay good in the refrigerator for about one week. Best if eaten within a day or two.




Oscar enjoyed his Christmas

Dan & Erik played Mario on Christmas Eve

Monday, December 21, 2009

My Motto

"Chocolate: Here today........gone today!"
I loved this from -

Thursday, December 10, 2009

Sunday, December 6, 2009

Wednesday, December 2, 2009

Turkey Soup With A Smokey Flavor - 11/30/2009

The best part of our Thanksgiving turkey is the turkey soup we made.


One large yellow onion chopped
5 cloves garlic chopped
Turkey carcus with the 2 thighs detached and all skin removed
10 cups water
Broth from the giblets that we boiled on Thanksgiving
(I put the giblets in a pot, cover with water, add a couple cloves of garlic, little salt, pepper, and poultry seasoning and bring to a boil and simmer for an hour and turn off) I remove and discard the giblets and strain the broth. I then use a bit of this to make the gravy. What is left (about 3-4 cups), is put in the refrigerator and used for my soup.
8oz chicken stock (used Trader Joes brand, you can use your favorite)
A few sprinkles of Poultry Seasoning

Bring to a boil then turn down to simmer, set timer for one hour and let simmer with lid slightly off, taking the thighs out when they are heated, about 10 minutes. While in this process if the carcus is falling apart, remove the bottom of it and submerge the rest in the pot (this was the part with the remainder of the breast)

One hour later remove the carcus and any bones floating in the soup.

6 stalks of celery (including the leaves) cut in bite size pieces
2 dozen baby carrots cut in 3 pieces each

Bring to a boil, set timer for 30 minutes, and let simmer with lid slightly off. Check the carrots and celery to be at the tenderness that you like.

During this time I cut up (cubed) all of the turkey meat to be added at the end.

1 1/2 cups of white rice

Bring to a boil and then to a simmer and cover and cook using the directions for your rice.

When the rice is done, stir the soup and add in the cut up turkey and stir again and let it sit with the lid off.

We had a small amount of left over Franco American Turkey Gravy in a jar, so we added this.

We chose not to eat the turkey soup until the next night, so we let it cool off and put it in a large covered bowl and into the refrigerator. It made a great meal with some French bread and is dinner again tonight. A nice warm meal for these cool Fall evenings.