The National Weather forecast is saying we are going to have another long, hard winter. Oh JOY!
So,I am taking precautions.
The big question is, will I be able to paint?
I guess we will see.
I set up an in-house studio once before....in my basement. Great spot, great light with two large windows. It simply did not work for me. So, this time I am setting up in my kitchen! What room makes me as happy, makes me feel creative? My Kitchen, of course!
I have purchased a new easel which arrived yesterday. I brought home my paints, my brushes. I have sparkling white canvases of assorted sizes. I have a gallon of terpentine that is odorless. Now, I just need to paint!
The show at ARTichokes Gallery is just a month away. I need 2 or 3 more paintings. I have some ideas with layouts. Now, I just need to paint!
Tonight, I will put a sparkling white canvas on my new easel....then, I just need to paint!
If it doesn't work, I can always cook.
Thanksgiving is just around the corner. Are you ready? Have your menu all figured out?The drive between the vineyard and the studio in Paola is a beautiful drive through rolling hills covered with herds of cattle, beautiful Wea Creek, fields with recently harvested corn stalks scattered about. Today, I was thrilled to see huge flocks of wild turkey dining among the stalks. We won't be dining on wild turkey, but we will have a big, fat bird to feed a crowd. Of course, my mind immediately goes to cornbread dressing and turkey gravy and desserts. That is exactly what I want on my plate!
A few years ago,I compiled a cookbook for my high school class 50 year reunion. One of the recipes that was submitted was for make ahead perfect turkey gravy. I questioned how that could be...make ahead?
I am going to give it to you now, so if you hate making gravy, don't like that last minute panic over getting the gravy done right before everyone sits down at the table, try it.
It just might make you enjoy the day!
Make Ahead Turkey Gravy
4 turkey wings (about 3lb.)
2 med. onions, peeled and quartered
1 c. water
8 c. chicken broth
3/4 c. chopped carrot
1/2 tsp. dried thyme
3/4 c. flour
2 Tbsp. butter
1/2 tsp. ground pepper
Heat oven to 400. Have ready a large roasting pan. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 and 1/4 hrs. until wings are browned. Put wings and onions in a 5 to 6 quart pot. Add water to roasting pan and stir to scrape up any borwn bits on bottom. Add to pot. Add 6 c. broth (refridgerate remaining 2 c.) the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 and a 1/2 hrs. Remove wings and when cool pull off meat. (can save meat for other use) Strain broth into a 3 qt. saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard. Whisk flour into remaining 2c. broth until blended and smooth. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3-4 min. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 mos.