Random Musings

Subscribe to The Poor Girl

by J.S. on December 29, 2010

in Random Musings

Hi pretties,

If you subscribed to the old blog (the WordPress site) you will need to subscribe again on the nifty “Subscribe” tab up at the top. Sorry for the trouble!

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First up a collection of dresses around $50 bucks a pop!

Have a little more green to spead around…

Lots of available credit?

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Dream Home

by J.S. on December 7, 2010

in Random Musings

from Home and Gardens via {this is glamorous}

One day I will be fancy and grown up like this!

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Beef Jerky Update

by J.S. on December 3, 2010

in Random Musings,Recipes

I know I declared this an epic fail, however, the husband has asked that I amend that statement. He’s been eating the jerky since Monday and told me it has continued to improve. I tasted it last night and honestly, he’s kind of right. We dissected our process last night and I think we’re going to give it another shot. Seriously, all this for dried meat…

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Attempt at Beef Jerky= Epic Failure

by J.S. on December 1, 2010

in Random Musings

So I tried my hand at the home-made beef jerky that I posted a couple of weeks ago. Let me first say that the Food Addicts did a great job and their tutorial rocks. Let me then say that I do not rock at following directions. I’m not 100% sure what exactly I did wrong per say, but I definitely made some mistakes. On the plus side, I did learn how to make BBQ sauce because that’s what the marinade turned into. The beef I bought was questionable at best. If you’re going to try this, maybe don’t buy the cheapest crap you can find.

The actual dehydrating part went OK except that the smell of the questionable meat mixed with the super thick BBQ sauce made me sick and I spent yesterday wondering if my hair smelled like dried beef.

So, the first attempt was not so hot. That’s OK, we’re not all made to make our of beef jerky.

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Pretty, Pretty, Paper

by J.S. on November 30, 2010

in Random Musings

These are so amazing they make me want to get married all over again. Or open a store paper store. Or become a graphic designer. You get the idea, they’re amazing.

 

from Mae Mae Paperie

This couple must be very cool. Also goes to show that wedding stuff doesn’t always have to be girly and sweet. Drool over the rest of their work here.

 

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Thanksgiving Wrap Up

by J.S. on November 30, 2010

in Random Musings

I hope you all had a nice Thanksgiving and have fully recovered for the tryptophan coma. Now that’s its over I’m happy to report that my first Thanksgiving went smashingly. Nothing burned, I didn’t get drunk, I went to bed at 10pm. I did eat waaayyyy too much and the left overs are killing me, but what can you do? Thank god for elastic waist pants.

The guys. It was nice having all men. They eat a lot and don’t mind if you have to excuse yourself to put on “fat pants” in the middle of dinner.

 

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Thanksgiving Table

by J.S. on November 25, 2010

in Random Musings

I wanted to share the table. Notice the four plates? That’s cause this year our first Thanksgiving will be small. I was worried that it would be sad not being with family or lonely only having four people but I can happily report that none of that is true. Traditions are nice, but new traditions can be a good thing and family can be a broad term. As I type this, I’m still in pajamas, smelling turkey and watching trashy TV. The husband is playing chess against the computer. Two of his closest friends are coming over later and we’ll eat too much, drink too much and collapse. Sounds lovely, doesn’t it? Pj’s and trashy TV might have to be a new tradition. So, this year I hope you all are finding new traditions of your own and enjoying time the people who you consider “family”.

Happy Thanksgiving!

Xoxo, J.S.

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Happy Thanksgiving!

by J.S. on November 25, 2010

in Random Musings

Hello, dolls! I hope your turkey day is off to a great start. Hopefully things are cooking, you have a cocktail in-hand and you’re dreaming of the things you snag tomorrow.Consider this the “before” picture. I’m happy to report that after some maneuvering, some swearing and some tense moments we got this guy into the oven and he’s cooking away.I’ll post some “after” photo so you can see if I was able to pull off my first whole turkey.

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In Need of Turkey Tips?

by J.S. on November 23, 2010

in Random Musings,Recipes

Here are some of the best I’ve seen including a few from my dear old Mom.

from Food Network:

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

From the Reluctant Gourmet

4. Roast the bird at 325 degrees F. with the legs pointing to the back, the hottest part of the oven. 2/3′s of the way through, tent the bird with foil to prevent the skin from over browning. A 16 to 24 pound stuffed turkey takes approximately 12 to 15 minutes per pound.

5. Use a thermometer! Whether it’s an oven thermometer you poke into the turkey leg or an instant thermometer, forget about those pop-ups. The only thing they tell you is when the turkey is over-cooked. My mom taught me to wiggle the leg to see if it’s loose to determine if the turkey is done. That works as well as those pop-ups with the same results. I’ve looked at several cookbooks to find the correct temperatures to tell when the bird is done. It’s a little confusing because they ranged from 165 degrees F to 180 degrees F. registered from the inner thigh. I usually remove the bird at 165 – 170 degrees F, cover it with tin foil, and let it stand until the temperature registers 180 degrees F.

From Martha Stewart

6. For a large party, you’ll need a big bird — say, 15 to 20 pounds; figure 1 1/2 pounds for each person. Smaller birds — 12 pounds or less — have a smaller meat-to-bone ratio, so allow 2 pounds per person. Remember that the larger the bird, the more likely you are to have leftovers for the next few days.
From Mom
7. Clean the turkey, dry inside.  Put turkey breast side up on rack in roasting pan. Fill pan with 2-3 cups of either water or chicken stock (from the can) melt 1 stick of butter, brush the  butter all over turkey and season. Cover with foil, not a tent, actually cover it and seal the edges.  Leave some room, like with tenting around the bird itself.  Pre-heat oven to 425, put on middle (if it will fit) rack for 1  1/2 hours. Then turn heat down to 375, leave foil on for another 15 minutes, then remove foil, keep heat at 375 and continue cooking, basting every 30 minutes or so.  For a 21 pound stuffed turkey it should take about a total of 4 to 41/2 hours. Use a thermometer to check it. When you prick the skin, the juice should run clear, if it’s pink, it’s not done!! Temp should read 180 degrees at the thickest part.

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