Not one, but THREE new farmgirl necklaces (and one bracelet), all of them handmade by two farmgirl sisters, Elaine Tolson, who makes our official sisterhood necklace, and Shery Jesperson, our Ranch Farmgirl Blogger. I’m in gift heaven.
Both of Shery’s worker bee necklaces (and bracelet) are unmistakably black and yellow honey bee themed amidst a field of colorful flowers. I didn’t take these beaded glass gifts off for …
You know, decolletage. Say it with me:
1. the neckline of a dress cut low in the front or back and often across the shoulders, noun
2. décolleté, wearing a low-necked garment or costume, adjective
Here’s a smackin’ good way to use up Thanksgiving leftovers.
Aside from all the wonderful food activities tomorrow, I hope you feel …
Make sure some rendition of the ingredients listed below end up on your menu in two days. The combination of yams, pecans, butter, and maple syrup will have you in a FIT of gratitude. Okay, so in the photo below, we made EXTRA butter, pecan, maple syrup topping. Okay, so we ended up eating the extra’s rolled up in balls and cut into stars. Okay.
Baked Yams w/Maple-Pecan Butter
8 small yams
2 cups pecans
¾ cup butter
6 T maple syrup
1. Place yams on a rimmed baking sheet and pierce each one a couple of times with a fork so that steam escapes while they bake. Bake at 325°F for 1¾ hours.
2. In a food processor, chop pecans until they resemble fine crumbs. Add butter and maple syrup and blend for about 10 seconds. Sprinkle over skinned yams. Keep warm in the oven until serving.
Chances are this Thanksgiving you and loved ones will gather around the table, say what you are thankful for and then delve into the pilgrim tradition of stuffing your tummies with all sorts of delicious fare — candied yams, green bean casserole, stuffing, mashed potatoes …