Friday, December 5, 2008

DECEMBER 6, 2008

Happy St. Nicholas Day!

Did you get something in your stocking this morning?


This is my daughter Wendy & husband's fireplace in Phoenix.

It's so pretty in person... covered with copper.

Their stockings and Alfred & Wyley the dogs' stockings

were hung by the chimney with care..."

This is my December 5th December Day-by-Day album's


I had the pics on my blog yesterday, but wanted to show

the finished (?) pages of the 5th day.

Most of my 'days' have 2 pages but I have extra pages that

I can add if I have a lot of journaling to add.

After I've seen my album pages on my blog, I've gone back and

tweaked most of them. I found I wasn't happy with the look of my

handwriting so I went back and journal ed on the computer,

printed it, cut and pasted it over yesterday's

hand-written words.

Just my personal taste!


My husband is a wonderful cook!

That's one of his hobbies.

Last night he made the best chicken from the

Jacques Peppin cookbook...

'More Fast Food My Way'.

I don't share recipes on my blog,

but this was so tasty & smelled
so good as it cooked.

The recipe...

'Roasted Split Chicken with Mustard Crust'

The Mustard Crust:
2T chopped garlic
2T Dijon mustard
2T dry white wine
1T soy sauce
2T olive oil
1t Tabasco
1t Herbes de Provence
1/2 t salt
(Mix together in a small bowl)
1 Chicken (about 3 1/2 pounds)
Preheat oven to 450 degrees
Use kitchen shears or sharp knife and cut alongside the backbone of the chicken & split it open. Spread & press on the chicken with your hands to flatten it. With a sharp paring knife cut halfway thru both sides of joints connecting thighs & drumsticks and cut thru the joints of the shoulders under the wings as well.
Put chicken skin-side down on a cutting board and spread it with 1/2 the mustard mixture. Place chicken flat in a large skillet, mustard side down and spread remaining mustard mixture on skin side of chicken. Cook over high heat on top of stove for 5 minutes. Then place the skillet in the oven and cook for about 30 minutes- until well-browned & dark on top.
See you tomorrow!


laura said...

Hi, I've been lurking here for a little while now and I just wanted to say hello. I truly love your blog and all the wonderful crafty things you do. I just brought the carousel album you showed from a few entries back and I can't wait to get started on it. Thanks for all the great tips!!

Helen said...

Beautiful album my friend...the font worked a treat. Aren't we lucky girls our men love to cook... mmmm mmmm!

Anina said...

Yum yum that chicken looks amazing!

sassy studio said...

Great scrapping! So organized! If your daughter is a dog lover Oprah's book club book is perfect, I just got it for Saucy as a thank you for all the work she did for my wedding. Oprah says otmake it out to the person AND their dog..the story of edgar sawtell.

Lovie said...

I'm am in the market for a new cookbook and this one looks really good! I like the St. Nicolas thing. May do this next year.

Kogi said...

HI mom - Thanks for keeping the blog going. Even if people (including myself) don't leave a message - please know, we are all reading it and love it. The chicken recipe sounds good but you know me and not liking food on a bone, can i make it with chicken breasts instead?? Can you send my holiday tree to the office? off to brunch with friends - call you later.

Anonymous said...

Boy, does that sound good. I think we'll be having it when the kids are all home. Thanks for sharing.