Hello readers of this blog post.
For this, day 8 of Christmas, post I’ll be sharing with you guys the sheets that I got to kind of get my room into the Christmas mood. The sheets aren’t really all that Christmas themed but in terms of colour, they’re on their way there.
The sheets come packed in a plastic zip-able bag and the card in the front shows what exactly is inside. Inside there are two sheet: The flat sheet and the fitted sheet, and also there are four pillow cases. The brand is ‘Home Beauty’ and it was made in China for the USA, and so I’m guessing that even though I bought my sheets here in Nevis, if you’re in the States and maybe even China, you can get yourselves one of these bedding sets if you like.
Here’s how they looked after I put them on my bed.
These sheets, to be honest, aren’t the best I’ve ever had. They shift out of place a bit too easily.
I really hope that you guys have enjoyed this post.
Bye everyone, and I’ll talk to you guys in the next post.
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I realise that I haven’t really been in touch with the lifestyle part of my blog and as a kind of New Years Resolution I’m going to solve that. So, how’s about a recipe for your Christmas turkey this year. You should definitely try out this Maple Roasted Turkey recipe.
PREP: 30 mins COOK: 4 hrs READY IN: 4 hrs 30 mins
- 2 cups apple cider
- 1/3 cup real maple syrup
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh marjoram
- 2 1/2 teaspoons grated lemon zest
- 3/4 cup butter
- salt and ground black pepper to taste
- 14 pounds whole turkey, neck and giblets reserved
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup coarsely chopped carrots
- 2 cups chicken stock
- 3 tablespoons all-purpose flour
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 2 tablespoons apple brandy(optional)
- Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
- Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
- Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
- Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
- Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
- To Make Gravy:
Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Bye guys, I’ll talk to you in the next post.