A tasty little bird, and some new jewelry, too
In honor (or honour, as we spell it in Canada) of Canadian Thanksgiving, we did the roasted bird thing for dinner last night. It was all kind of last minute - at 3pm I still hadn't made a grocery list. In the interest of time I decided to forgo the 15 pound turkey, and opted for a couple 1.5 pound Cornish hens instead. (Funny how I went from the biggest bird you could cook, to the smallest).
Allow me to say that for someone who loves to cook as much as I do, I can't believe I've never made Cornish hens before. Sooo easy to make. So fancy to look at. So yum in the tum.
Canadian Thanksgiving in Atlanta - organic cornish game hen, cornbread stuffing, French beans, candied sweet potato spears, and roasted potatoes (oh and wine, of course)
Make a wish (on the wee-est wish bone I've ever seen)
And for dessert - putting some of those fresh-picked pommes to good use
French apple tart
In other news, I've got some new designs to show you. People have been asking (and keep asking) for me to make jewelry with symbols of faith. Here are a few new ones that I'm adding to my Lucky Charms series. They'll be available in my Etsy shop tonight.
Ichthys, Star of David, Hamsa
P.S. - Thanks to Justine's Originals for featuring my Spooky Cat earrings in her Halloween inspired blog post today.







8 Comments:
Oh the cornish hens look delicious! I have never made them before. I have looked at them in the grocery and thought...leave it alone! LOL
http://christiecottage.blogspot.com
That French Apple Tart looks to die for!
Thanks for the mention :) I Love those earrings.
Justine
http://justnibbles.blogspot.com/
oh yummy... it all looks so good. what a great idea doing the cornish hens too! Hope you had a great Thanksgiving!
I knew I should have dropped by for dinner!!! Your feast looked delish. I love your new pendants. A Dancing Shiva would be cool...or maybe a Phoenix :)
You get extra points if you DE-BONE the hen first. Makes the hens easier to eat. (A foodie ex-boyfriend told me that once)
I usually cook my hens the same as I cook my chickens and Thanksgiving turkey. Thank you Alton Brown - I opt for insanely high heat to crisp and brown the skin and then turn the oven down low. Whatever I cook always comes out perfectly - golden and crisp skin - juicy insides. :)
De-bone a whole hen? Thanks for the tip. Must look into that one...
You, my dear Ms. Instanbul, are a blessing of inspiration and a curse to my waistline.
I'll be expecting that tart in the mail anytime now . . .
No really. I mean it.
Oh wow, the meal sounds great!
-Nikki
http://FloweryGreetings.etsy.com
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