Turkey Day is Coming!

I would love to tell you that this is what I've worked on for this year and hope to have it done by next week.....but I have to admit I actually made it last year and all I need to do is get the buttonholing done! Seems easy enough, but I am hoping with some public humiliation that may encourage me to get it done! So come on girls, heap it on :-)!!!

Here's a picture of the little table topper that Carol and I bought at Festival and started in the hotel room. Just needs some primitive stitches plus some primitive quilting and it will be done....now this one is doable :-)!! It's so hard to believe that next week is Thanksgiving. I can hardly wait... it's definitely one of my favorite days. Growing up it was always a big family doing and it's a tradition that I've tried to carry on for my family. I mentioned before the make ahead gravy recipe and I thought I would share it with you. It was passed on to me by my mom.

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Roe's Make Ahead Turkey Gravy

4 turkey wings (about 3 to 4 lb.)

2 medium onions, peeled and quartered

1 cup water

8 cups chicken broth

2 medium carrots, cut in chunks

2 medium stalks of celery (with leaves) cut in chunks

4 sprigs fresh thyme or 1 tsp. dried

3/4 cup all purpose flour

2 Tblsp. stick butter or margarine

1 tsp. freshly ground pepper, or more it you like

Heat oven to 400 degrees. Put wings in large roasting pan, lay onions on top. Roast 1 1/4 hours or 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 brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups) the carrots, celery and thyme. Bring to a boil, reduce heat and simmer, uncovered

1 1/2 hours. Remove wings. When cool, pull off skin and meat. Save meat for another use. Strain broth into a 3 quart saucepan. Discard vegetables. At this point refrigerate overnight so the fat that rises to the top can solidify and be removed easily..the next day after you removed the fat bring broth to a gentle

boil in a saucepan. Whisk flour into the 2 cups of broth that you saved before

and blend till smooth. Add flour mixture to broth that is gently boiling and boil for 5 more minutes to thicken. Stir in butter and pepper. Serve or pour into containers and refrigerate up to 1 week or freeze up to 1 month.

Yummmmmy! You can doctor it up more if you like with different spices, but it is very good and makes about 8 cups.

This is a cute Fall snowman hanging that Carol made for me a couple years ago. I just love it and at least it's done :-)!

And Kim, yes my Monday group did meet tonight, which is

Monday and we got lots of gabbing done, some sewing and talked all about our Thanksgiving dinner plans! Hope everyone is enjoying Fall! Later gators!!!