THRIFTARY

Ring the bells that still can ring

Forget your perfect offering

There is a crack in everything

That's how the light gets in

-Philip Yancey

Chevron Chair

2011-11-21T15:05:00.001-07:00

Hey Guys!

I hope you had a grat weekend.

or great... whichever you prefer.

(funny errors are only funny when shared with others)

With all the craziness last week, I had time to do 1 tiny project in my kitchen. These chairs were SO ~~old and nasty~~ vintage, that when we decided to have friends over for dinner on Thursday, I made myself bust into action and get them updated.

I got increasingly stressed as dinner closed in on us, so Burley made me sit down and think about my actions.

"Sweetheart - Normal 'Let's have so-and-so over for dinner' includes cooking up some dinner, vaccuming the rugs and lighting a few candles.... Not sanding/re-painting/re-apholstering furniture"

Lesson Learned.

But still... look at these awesome chairs that were birthed out of all that sweat!

I think I win in the end.

Wham bam.

That's all I got for you today. Now it's off to the grocery store to prepare for the FEAST!!!

Mrs. Thriftary

Turkey Week: The FINAL Day!!

2011-11-18T14:23:00.000-07:00

Can you believe that this week has already flown by? I can't..

Ok the truth is that I can. This week felt really long. Luckily, I really was enjoying Turkey Week, so it got me through some hard times.

Today... I was going to share some recipes with you, on things that you can do with your Thanksgiving Day leftovers. However, last night I made this really amazing card, and so I have decided to share IT with you instead.

I suppose I can just switch things around like that. I hope you don't hate me.

So here goes...

AND THANKS FOR TUNING IN THIS WEEK!

To Make:

Glue Stick

Scissors

2 Different Patterned Fabrics

Sewing Machine & Thread

Plain Greeting Cards/Envelopes

These were my test runs, before I decided to keep the stitching simple

And there it is folks! The "better than leftovers" greeting card.

Thanks for stopping by this week. Seriously. I really appreciate each and everyone of you!

I hope you have an incredible weekend as we ring in THANKSGIVING WEEK!

Mrs. Thriftary

Turkey Week: Day 4

2011-11-17T14:04:00.000-07:00

HA CHA CHA!

Day 4 and you're still getting more!

Thanks for coming back, Thriftarians. Today is my fav because it is what I most look forward to during the holidays... FAMILY FUN!!

Today I will share some things I have found browsing ol' Google, and also some things that my family has done in the past.. So you can take your pick on whose advice you are going to take on what is the most fun on Thanksgiving.

The Interweb.
Or mine.

You choose.

Ask Me Anything

I think that this game would be really fun if you have close guests or family from out of town. What is more awkward than making empty conversation with your great Aunt Pam from Kalamazoo, that, let's face it... you didn't know was related to you until she started talking about wiping your bottom when you were 0 years old? The answer is nothing.

So, you can have the kiddos startup these games! It will get everyone talking about something other than the weather, your job, or your 0 year old bottom.

Snood

I will DEFINITELY be playing this game, this Thanksgiving. I absolutely love the game "spoons" and what could be better than spoons, but playing with snoods instead of spoons?

This website gives you step by step directions for making your very own snoods, and also directions to play the game if you are not familiar!

Don't you want to see your grandpa look as cute as this guy, with a snood on his face?

TV Bingo

Im in love with this idea. Here is why.

When I was growing up, My mom would always try and get my family up off the couch and doing something fun and/or sentimental (how dare she!)

Like a true American family, we would gripe and say "we would rather eat and sit on the couch"

OK... maybe that was just me, but still. I know I am not the only one in the world.

SO - this game actually lets you meet in the middle, and do both!

This website gives you pre-made bingo sheets for watching a football game or the Macey's day parade. So you can play a family game, while doing the staple American Thanksiging Day lazy things!

bada bing badaboom.

DISCLAIMER: I love my mom for making us do fun things. My most fond memories are of her crazy escapades that we gave her so much flack for, but ended up having the time of our lives doing.

If you are a child - listen to your mom/dad

If you are a mom/dad - Keep on keepin' on! They will thank you later.

Ok - I know you are thinking... Hats? I come to Thriftary to get great family fun ideas and you give me HATS!?

But hear me out...

Sometimes, you don't feel like coordinating a bunch of games and charades. Sometimes you want just a little fun thing to really seal the deal on your holidays. To me, that is a special hat.

Please see below for the Native American inspired headresses that my sister brought to our sibling Thanksgiving last year... yes, we were all over 21 at this point. No, we were not (and still ARE not) too old for hats.

Feather Hats

I love this one because this is obviously after dinner, and my 22 year old brother is obviously still wearing his hat will tending the bonfire.

So the moral of this story is... People wearing hats have more fun.

Now, I am partial to the Native American feathers, just because I love my sisters and I'm fond of the incredible Thanksgiving memories that those hats are in...

HOWever (get it? that's probably not politically correct, but there.. I said it)

if you want some more ideas on what OTHER types of hats are out there... check out these 2 options.

Mayflower Hats

This one is pretty incredible. I mean... You would definitely be the coolest family on the block, should you choose to rock the Mayflower hats.

'Nuff said.

Turkey Pins

{Via Alison @ Stuff and Nonsense}

I decided to include these cute little gobblers for the self-aware. If you are too uncomfortable with sticking a crazy hat on your head... That is OK in my book. We all have different thresholds of attention that we like to draw to ourselves (I come from a family who can't get enough of that... Or maybe that's just me again... oh well).

These cute little pins are the perfect addition to any Thanksgiving ensemble. They will add a little fleck of fun, while staying away from the loud scream of a hat.

See A Movie

{Photo Via}

It's baaaaaaaaaaaaaaaack! I love going to see movies on Thanksgiving. What do I love to see more than a movie on Thanksigiving?? MUPPETS!!

This year you get 2 sentimental traditions for the price of 1. You get to see a movie on Thanksgiving (check!) and you get to see the new Muppets movie on Thanksgiving (check! check!)

'Nuff said.

Ring in the next holiday!

What is better than Thanksgiving?! CHRISTMAS!!

I love that the day after Thanksgiving, while everyone is still in town and hunkered down, there is always a show to go see somewhere, where someone is officially ringing in the Christmas season.

Hop on that train!

It is usually free... Always fun... And there just honestly is nothing better in my book.

Rolls

{Photo Via}

Rolls

Ok - I know you are thinking... Rolls? I come to Thriftary to get great family fun ideas and you give me ROLLS!?

But hear me out...

Traditions are important. Especially traditions that don't necessarily involve everyone being in the same room, or being in the same place every year becuase you know what?

It's not always going to happen.

Sorry if I just hit you in the face with the cold hard truth of life, but it happens. Life just keeps on happening and there isn't much we can do about it.

This year, I won't see my incredible folks. I won't see my beautiful siblings. Burley and I are hunkering down and having out first Richardson Thanksgiving, just the tiny two of us out in Denver (and our good friend Dave who will have to just deal with all the blubbering).

But you know what will be there? Rolls.

My mom, not by intention or persuasion... But just becuase she is the best Mom and loves to make her kids food... always makes these rolls on Thanksgiving. Now, I can't share the recipe with you or I would have to kill you, but I will tell you this...

No matter where I am for Thanksgiving, until the day I die, these rolls will be there. They are the greatest tradition, because regardless of who I am (or am not) with, or where I am (or am not), I can make these rolls and carry on a family tradition, that is very close to my heart.

All that goodness, in one basket of rolls.

Now THAT'S a tradition.

Mrs. Thriftary

Turkey Week: Day 3

2011-11-16T13:19:00.000-07:00

Here we are folks! Day 3. Hump day as some may say.

And today it is all about the table.

For me, this is my fav because there is just nothing like sitting down to a meal with people you love... Except when you sit down and everyone is like "Wow... I feel so at home and comfortable because of the incredible ambiance that the host has created at this table."

That's never happened to you? OK me neither. But you can just tell :)

So here are some great table setting ideas, from BIG projects to tiny projects... There is something that we all can do to spice up our Thanksgiving tables.

{Via Southern Living}

{Via Justine @ Birch and Lily}

{Via Abbe @ Studioten25}

{Via Better Homes and Gardens}

{Via Martha Stewart}

{Via Laurie @ Tip Junkie}

{Via Better Homes and Gardens}

{Via HGTV}

{Via Martha Stewart}

{Via Debbie @ Confessions of a Plate Addict}

{Via Martha Stewart}

{Via the team at Stylelist}

{Via Laurie @ Tip Junkie}

See you tomorrow, for Family Fun day!!!

Mrs. Thriftary

Turkey Week: Day 2

2011-11-15T12:09:00.003-07:00

Day 2 has rolled around already - and Turkey Week is in full flight!! Get it? Because a turkey is a bird... and its funny because they don't really fly. OK...

So today I should really call Pinterest day because all of these lovely inspirations came from that glorious site of idea stealing.

If you are not already following Thriftary on Pinterest, click on the button below!

After you have done that... keep on scrolling down below because HERE WE GO!

Make sure you head back tomorrow becuase I am going to be sharing some incredible table settings that will blow your own mind, let alone your Thanksigiving guests.

See you then!

Mrs. Thriftary

Turkey Week: Kickoff!

2011-11-14T09:40:00.077-07:00

The day has come, Thriftarians! It is officially Turkey Week here at Thriftary, and I am so excited about the 5 days ahead of us. This will be the most fun in preparing for next week's festivities, that you have ever had!

That was a big promise... Now I am scared and must deliver.

So here we go.

Today we are kicking off the week with some amazing twists on traditional Thanksgiving staples. In honor of the diet changes that 2011 has brough into my life, I thought I would share with you some ideas I have found from around the interweb and from some experts in the area, that will get your gears turning for fabulous low glycemic options for your Thanksgiving Day feast. Hopefully this year you can eat and leave your pants buttoned the whole time.

Ingredients:

Yields 5-6 Servings

6 cups 100% whole wheat bread cubes (about 1/2 large loaf of bread, cut into cubes)
1/2 lb. mushrooms, finely chopped (Crimini mushrooms or Baby Bella)
1 onion chopped in small dice
1 cup chopped celery
2 T olive oil (or more, depending on your pan)
2 T fresh sage, chopped small (if you only have dried sage, use 1 T)
salt and fresh ground black pepper to taste
2 cups chicken stock, simmered to reduce to 1 1/2 cups
2 tsp. fresh thyme (or use 1 tsp. dried thyme)
1 tsp. Turkey Soup Base

(optional but recommended)
1 T butter

Directions:

Preheat oven to 350 F. Cut bread into cubes about 1/2 inch square, arrange on cookie sheet and toast in oven about 25 minutes, or until bread is dry and slightly browned. Stir the cubes a few times to make sure they are evenling toasted. Watch them to make sure that they don't burn!

Place 2 cups chicken stock in small saucepan with the turkey soup base and thyme and let simmer while you chop mushrooms, onions, and celery until reduced to 1 1/2 cups.

Chop mushrooms, onions, and celery. Put small amount of olive oil in large non-stick frying pan and saute mushrooms, until liquid has evaporated and mushrooms are starting to brown. Put mushrooms into large mixing bowl and add a bit more olive oil to pan, then add onions and celery and saute about 3 minutes, stirring a few times. Add chopped sage and saute 2-3 minutes more, until vegetables are starting to slightly brown. Put onion-celery mixture in mixing bowl with mushrooms.

Add bread cubes to mixing bowl. Season stuffing mixture with salt and fresh ground black pepper. Add the tablespoon of butter to hot stock and stir until melted, then gently stir stock into bread and vegetable mixture. (Depending on how moist you prefer your stuffing, you might not want to use all the stock.)

Put stuffing into metal or crockery baking dish which has been sprayed with non-stick spray and cover with foil. I baked covered about 20 minutes, then uncovered and baked about 20 minutes more. Whether or not to cover the stuffing is entirely up to you, but I would reduce the cooking time a little if you're cooking it uncovered. Serve hot, with plenty of turkey (and probably a bit of gravy, after all it's Thanksgiving!)

Ingredients:

Yields 4 - 6 Servings

1 large head cauliflower, cut into small same-size flowerets
1 tsp. minced garlic
1 T half and half, cream, or low-fat sour cream (if needed)
2-3 T grated Parmesan cheese (depending on size of cauliflower)
2-3 T goat cheese (depending on size of cauliflower)
salt/pepper to taste

Directions:

Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt. Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft. Remove from heat and drain very well. (I let it drain nearly 5 minutes in a colander. Don't skip this step or the finished dish will be a bit watery.)

When cauliflower is well drained, put into food processor and puree, adding the half and half if needed. (Most of the time there will be enough water left on the cauliflower so you won't need it.) You could also use a small hand beater to "whip" the cauliflower as you would potatoes. I also think this would taste great mashed with a hand masher for a more coarse consistency.

Put cauliflower back into the pan you cooked it in and turn heat on very low. Add Parmesan, goat cheese, and season with salt and pepper. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom. Serve hot, with a little freshly grated Parmesan on top if desired.

Ingredients:

Serves about 6

1 large spaghetti squash (mine was 2.5 lbs)

1 T + 1 T olive oil
2 tsp.

any all purpose seasoning that's good on vegetables
1 large onion, diced small
1/2 tsp. dried thyme leaves
fresh ground black pepper to taste
1 T minced garlic (or less)
12-16 oz. chopped chard leaves (about 5-6 cups chopped chard, you could also use other greens like spinach, collards, or kale. The cooking times might be longer for some greens.)
2 T finely chopped fresh chives or sliced green onion
1/2 cup low fat sour cream (don't use fat free)
3/4 cup low fat cottage cheese curds (put the cottage cheese in a fine strainer and rinse with cold water to get the cheese curds)
1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin
1 egg, beaten

Directions:

Preheat oven to 400F/200C. Wash the outside of the spaghetti squash if needed, then cut off the stem and blossom end, stand squash upright, and using a large chef's knife, carefully cut in half lengthwise. Use a sharp spoon to scrape out seeds and the slimy material that surrounds them, and discard. Rub cut sides of squash with about 1/2 T olive oil for each half, then sprinkle each with 1 tsp. of seasoning of your choice. Spray the roasting pan with non-stick spray.

Put squash on baking sheet and pour 1/4 cup water around bottom of squash. Roast squash about 45-50 minutes, or until it separates easy into strands when pulled with a fork. Let squash cool for a few minutes, then shred into spaghetti-like strands.

While squash cooks, wash chard leaves if needed and spin dry or dry with paper towel. In two batches, stack up chard leaves on top of each other and slice into thin ribbons, then turn the cutting the board the other way and slice again into small pieces. Chop onion.

Heat 1 T olive oil in heavy frying pan, add chopped onions, season with Spike seasoning, dried thyme, and black pepper, and saute until onion is softened, about 2-3 minutes. Add minced garlic and cook about 1 minute more, then add chopped chard all at once. Cook chard about 1-2 minutes, turning a few times. until it's wilted to about half the size it was. (The chard shouldn't be completely cooked, since it will cook more in the gratin.) Turn off heat.

Put 3/4 cup low fat cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain. Spray a glass or crockery gratin dish with non-stick spray or olive oil.

Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion/chard mixture. Combine the sour cream, drained cottage cheese curds, Parmesan cheese, and beaten egg and mix into the chard/spaghetti squash mixture. Then put the combined ingredients into the gratin dish, and press down so it's evenly distributed in the dish. Sprinkle top with about 1/4 cup more Parmesan cheese.

Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.

Ingredients:

Makes 4 - 6 servings

1 medium-sized butternut squash (about 2.5 lbs)

1 T olive oil + 1-2 tsp. olive oil to brush pan
1-2 tsp. fresh rosemary (I used 2 tsp. but you might want less if you don't love rosemary. You can use a smaller amount of dried rosemary, but be sure it's finely chopped or ground.)
salt and fresh ground black pepper to taste
1/2 cup pecans, coarsely chopped
1/3 cup Gorgonzola cheese (can probably use any type of blue cheese, but I picked Gorgonzola because the one I found was lower in fat)

Instructions:

Preheat oven to 400F/200C. Cut stem and blossom ends off squash, then cut in half lengthwise. Scrape out seeds with a sharp spoon, peel squash with a vegetable peeler, then cut into 1 inch cubes. Try to make the cubes close to the same size so they'll all cook in the same amount of time.

Wash and dry fresh rosemary leaves, then finely chop with chef's knife. (If you're using dried rosemary, I would grind it with a mortar and pestle or chop as finely as you can with a knife.) Toss the squash cubes with 1 T olive oil, rosemary, salt, and pepper.

Brush the baking sheet with olive oil, then arrange the squash in a single layer as much as possible and roast for 20 minutes without opening oven. Remove the pan and use a flat turner to turn squash cubes over. (They should be lightly browned on the bottom.)

Roast the squash 15 minutes more while you measure 1/2 cup pecans and coarsely chop. After 15 minutes, turn the squash one more time and sprinkle pecans over the top. Roast 10-15 minutes more, until the nuts are fragrant and the squash cubes are soft and caramelized.

Wipe out the bowl you used earlier to toss the squash with olive oil, then put the hot squash into it. Toss with the Gorgonzola cheese, season with salt and fresh ground black pepper if it needs more and serve hot. (You might want to let it cool for a minute or two before you toss with the cheese.)

Ingredients:

Serves 8-10 people

Filling - 2 pkg. light cream cheese (two 8 oz. package or total of 16 oz.) softened at room temperature for about 30 minutes (use light cream cheese. not fat free.)
1 C Truvia granular
1/4 cup agave brown sugar (or use 1/4 cup more Truvia if you need less sugar)
1 T vanilla
4 eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup light sour cream (Use light sour cream. Not fat free.)
1 tsp. Cinnamon
1/2 tsp. apple pie spice (contains cinnamon, nutmeg, mace and cloves if you don't have the blend)

Crust -
1 1/4 cups whole wheat pastry flour
1/8 teaspoon salt
7 tablespoons very cold butter
Instructions:

Preheat oven to 325F/160C.

For the crust (from Whole Foods online): Mix flour with salt in a medium bowl or food processor. Add cold butter and cut in using a pastry blender, or pulse in food processor. Add 2 to 3 tablespoons ice water, 1/2 tablespoon at a time, until dough forms into a ball. Gather up and pat into a disc. If possible, cover and refrigerate dough for 30 minutes before rolling out. When ready to use, roll dough out on a lightly floured surface into a 10-inch circle. Gently fold into quarters using a little flour as needed to prevent sticking. Place dough in pie plate and carefully unfold, fitting loosely and then pressing into place. Trim the edges and crimp for a decorative crust.

For the filling: Unwrap cream cheese and let it soften at room temperature for about 30 minutes. When cream cheese is soft, add Truvia, agave brown sugar, and vanilla and use a hand mixer to beat together until well combined.

Add eggs one at a time, beating about 10 seconds when each egg is added. Then add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat together until the mixture is completely combined and smooth.

Take your already prepared whole wheat crust, pour the filling in until it comes just to the top. (If you have a smaller pie shell, bake some of the filling separately in a glass or crockery dish sprayed with non-stick spray.)

Carefully transfer pie to oven and bake for 50-60 minutes, or until pie is mostly set and barely starting to brown on top. It will still seem slightly wiggly when you remove it from the oven. Let pie cool for at least 30 minutes, then refrigerate to chill for several hours or overnight.