Aloha and happy holidays!
Usually this is my plant blog, a space for plants that grow and thrive in my humble Honolulu apartment. However, ‘tis the season for sharing holiday cheer at home.
It began with the arrival of classic characters: the abominable snowman, Hermie the elf, Rudolph, and Santa.
We decked our tree on December 15th, a little late this year, and every night has been magical.
Year-round, our stuffed animals add cutesy charm. (We have more plush friends than plants!) Monkeys Mooch and Max perch near the top.
Drew’s trombone ornament and my snake plant felt ornament, a mini-version of our houseplant, debuted this year as special keepsakes. Snoopy sits in the background.
I like how Drew wrapped a tinsel garland to complement our stockings. The red pops!
I hung lights like Snoopy would on his doghouse.
‘Twas the night before Christmas: twin pigs Jack and Jack slept under the tree, hoping for a glimpse of Santa and his reindeer. So precious!
We wish you a merry and bright New Year!
All photos are my own. © 2017
Thanksgiving was a blessing. With the day off, I cooked in the morning while Netflixing "Gilmore Girls." Normally, I'm not one to jump at cooking, especially for a modest feast, but this year my well-equipped kitchen and fridge (that I no longer share with roommates) motivated me to do it!
In preparation for turkey day, I got a free 12.5 lb. Norbest turkey from Foodland. I followed this recipe from allrecipes.com, subbing in fresh local herbs and leftover white wine instead of champagne.
This was my first time cooking a turkey myself, so I was a bit nervous. Luckily, the hardest part was yanking the neck out of the turkey's cavity and locating the giblets.
After rinsing out the turkey, I rubbed it inside and out with garlic and kosher salt, lemon, and pepper. I stuffed carrots, onions, celery, rosemary, sage, thyme, and oranges. I coated the turkey with chicken broth and white wine.
I tented foil over the turkey, roasting it at 350 degrees F.
After almost four hours, the turkey was up to temperature and out of the oven. When my boyfriend Drew returned from work, we tasted the meat--he agrees it was juicy and flavorful. The veggies, herbs, and white wine accentuated the tastes and aromas.
Also on my menu: homemade garlic mashed potatoes, Stove Top stuffing, cranberries, and pumpkin pie.
A few days after Thanksgiving, I simmered the turkey neck and giblets with vegetables to make stock that is now turkey soup. On a selfish note, now that I've cooked over this holiday, there's food to last a week while I grade students' research essays and wrap up the college semester.
But I'm grateful for so much more than good eats!
This Thanksgiving, I returned to documenting my plants, a mindful passion of mine. While the turkey roasted, I photographed and planted this celery stalk I rooted for two weeks in water. There's something special and sustainable about growing food from scraps.
The celery lives in our bedroom with the leftover rosemary that I'm hoping will root. Most people I know put their herbs and veggie plants in the kitchen, but ours is too dark for them to thrive. Plus, I like the metaphor of the bedroom as a rejuvenating space.
So while this Thanksgiving has helped me revive and feed people I care about, I also remember the many people for whom I'm thankful.
All photos are my own. © 2017
I'm Jade, a mama and friend to plants and stuffed animals. I blog about comforts of home in Honolulu.
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