27 Nov 2008

From dingbat to design

This started with a dingbat which I magnified, traced and placed randomly on a page of my journal. I filled the shapes with masking fluid and then painted and splattered with acrylic inks over the top plus a generous sprinkling of bronze powder. I think this may become some sort of a stitched project in the future but haven't quite figured out what. For now I just like looking at the cheerful colours - and we all need cheering up just at the moment, god knows.

Happy Thanksgiving Day to everyone in the US. I really hope you serve bread sauce with your turkey over there, or is it just a British thing? Turkey ain't turkey without bread sauce!


  1. In the U.S., we have dressing-corn bread dressing in the south. I never heard of bread sauce, here in Texas. It might be like our dressing, which is made with crumbled bread, crackers, cornbread, chopped onion, celery, boiled egg, giblets from the turkey, and broth, then stuffed into the turkey and around it, then baked.Season with salt, pepper, a little sage or poultry seasoning, if people like that.
    Giblet gravy is made by boiling chopped up giblets and the neck, adding a little onion, salt, pepper and wine, if you like. Reduce that, then take out the turkey parts, discard the neck, and finely chop the rest to add back to the gravy. Thicken the gravy and top with sliced boiled egg to serve.
    In some northern areas, they use oysters in their dressing.
    And some people just buy a package of Stove Top stuffing, but it isn't that good.

  2. By the way, our family has become really small, with one member in a nursing home and another had to work late and was tired. He's having surgery this week, so we let him beg off and sleep. No one wants to do all that cooking for family dinners anymore, So, we went out to eat. Everyone else liked it, but the food tasted bad, to me, and made me really sick at my stomach. And, that way, you have no leftovers for wonderful turkey sandwiches!

  3. Cecelia - our bread sauce - stick some cloves into a whole peeled onion. Put the onion into a pan with about half a pint of milk, bring to the boil, turn heat off and let it steep for an hour or two. Take the onion out, add breadcrumbs and bring to a simmer. Let it thicken, add some butter, a little cream, and a little ground mace. It should have the consistency of a thick sauce. Serve it alongside the turkey. Also very good cold with the leftovers. Enjoy!