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Handmade Christmas Swags

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Hello again. This is my first year making swags by myself, but for several years my family has been making them just for ourselves for Christmas. This can be a great option for a gift, or for a DIY home decoration. It is helpful if you have some evergreens on your property, but if that’s not the case, most neighbors won’t mind your trimming their bushes, assuming you ask first. Our property has several yew bushes, so that is the evergreen I used for my base. I also have a monstrous holly in the front yard that is easily 15 feet tall, so I trimmed it quite severely. Beyond that, you could get some holiday decorations from a craft store to stick into your swags, but that is your choice. I have a few bows from previous years, and some ribbon to make more as I want. I also added a third step to show you can also make grave blankets using this technique, and what I did with my excess cut holly. Please comment if you have any questions, and I hope you have a Merry Christmas!

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Directions

1. Cut a variety of different branches. Cut different colored branches, different sizes, and your favorite types of branches. Once you have your variety, lay down a large tarps to collect debris. Begin separating your branches into piles starting with the biggest branches on the bottom and stacking smaller on top. Once you have a stack, add an accent branch on top.

2. Once your satisfied with the way your stack looks, use some floral wire, beading wire, or quality twine to tie together the end. Try to weave around some of the branches to keep them from falling out, and wrap around several times. Tie it off once done. Finally, add another piece of wire, but leave some space during one of your wraps, so you can use that loop to hang your swag. Add any bows or decorations you desire, trim any unsightly branches, and hang.

3. If you’d like, you can also make a grave blanket using this same pattern, just alternating directions. You can see I made one. I also had lots of holly left over, so I used it to decorate my mantle for the season.

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Fried Pork With Asian Stir-Fried Veggies Over Rice

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When I made this, I cut the pork before breading and frying, but that was a huge waste of time. I also added them once fried to the wok with the veggies, that was also very unnecessary. The pork gets no additional flavor from going back into the wok, and this can damage the nice breading you spent time making. Otherwise this was a very delicious meal. Also, sorry for the lack of pictures lately. I’ve been having trouble staying on top of that, so some of the next few post will also have the same pattern until I can form the habit again. Thanks for your patience!

Fried Pork With Asian Stir-Fried Veggies Over Rice Recipe Card Download
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What You Will Need

  • 2 pork chops
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1 Cup Vegetable Oil
  • 2 cups Cabbage, chopped
  • 1 cup Green Beans, cut to 1 inch
  • 1/2 cup Onion, sliced
  • 1/2 cup Celery, diced
  • 2 tsp Ginger paste
  • 1/3 cup Soy Sauce
  • 2 Tbsp Oyster sauce
  • Wok
  • 3 Cups cooked rice

Directions

1. Begin by cooking your rice, and placing each ingredient in it’s own bowl: Egg, Flour, and Panko. Coat your pork in egg, then flour, then egg a second time, then panko, seat aside and repeat with the second pork chop. Place your wok over medium heat and add oil. Once the oil is shimmering, add one pork chop. Fry on each side for 3 minutes, then strain on paper towels. Fry your second the same way.

2. In the same wok with oil, add your onion, celery, green beans, ginger paste, and cabbage and cook for 3 minutes. Add the soy sauce and the oyster sauce, then stir to coat everything. Cut your pork chops into slices, then remove vegetables from heat. Plate with 1/2 cup rice, when top with stir fried vegetables and 4-5 slices of fried pork.

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Deer Season Recipes

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Deer season has begun last weekend where I live. It’s not something that we celebrate, but we understand food is food, and many deer in PA, where I live, would die of starvation of being hit by cars if their population wasn’t limited.

With that in mind, many times there are few recipes available for venison. It can be used in place of beef, but venison also has it’s own flavors that deserve to be explored. Below, I’ve listed some of the recipes I was able to make with venison that I enjoyed. Venison is also one of my most searched recipes on the site, so hopefully this will help those looking for these recipes. Beyond the standard recipes, I’m also adding a separate list for sous vide venison recipes, because not everyone has that available, and those that do, may be looking specifically at that. You will also see that many recipes include thin sliced venison or minute steaks. These were made by partially freezing a large cut of venison, then cutting it with a meat slicer.

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Sous Vide Recipes
Regular Venison Recipes
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Marshmallow Topping

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This marshmallow topping is easy and delicious. This standard marshmallow flavor makes any dessert delicious, and if you want to kick it up a notch, place it under the broiler for a minute, or hit it with a torch. While the icing is still hot, you will want to top your dessert, and if your dessert is sensitive to heat, you can place it back in the freezer once topped. This topping tastes normal for about 2 days, after that the topping gets a jello-like texture. This recipe is enough it top one 8 inch pie.

Marshmallow Topping Recipe Card Download

What You Will Need

  • 2 Cups Marshmallow
  • 1 Tbsp Butter
  • 4 Tbsp Powdered Sugar
  • Small Saucepan

Directions

1. Place your saucepan over medium low heat. Add your butter and marshmallows. Cook until marshmallows melt. Remove from heat, and add powdered sugar. Stir until combined and use as desired.

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Seasoned Turkey Stock

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To limit waste after Thanksgiving, I like to use what is left of the turkey to make stock. Last year was my first time, and the frozen stock lasted me a year. Last year I didn’t flavor my stock before it was frozen, and it was a huge shame. This year I seasoned my stock with onion, celery, and garlic. These flavors go well with turkey, and can be used in a variety of dishes throughout the year. I purposely left out herbs because I want a very versatile stock. I also didn’t add salt to this stock, though I would need it if I were to make a soup with it, I didn’t want any future dishes to be too salty as a result of a salty stock. Otherwise this stock is straight forward. Boil, strain, then store.

Seasoned Turkey Stock Recipe CardDownload

What You Will Need

  • 1 Cooked Turkey with Meat removed
  • 1/2 Onion, quartered
  • 2 Celery Stalks, cut into 1/3s
  • 2 Garlic cloves, peeled and halved
  • Large Stock Pot and Lid
  • Ladle, Large Wooden Spoon, Small Bowl
  • Strainer
  • Large Dutch Oven
  • Freezer Containers

Directions

1. Place the turkey bones into the stock pot. Soak in water for 10 minutes. Drain. Cover bones with water, leaving about 1-2 inches until the lip of the pot. Place on stove over medium heat. Add in your cut veggies and let simmer uncovered for 1 to 1 1/2 hours. Every 10 minutes, skim off bubbles forming on surface and place in a small bowl on the side.

2. Once most bubbles have seemed to stopped settling on top, turn up the heat a little to bring the pot at a gently boil. Boil for 2 hours covered, then remove the lid and boil for another hour uncovered. Remove from heat and let cool for about 1 hour.

3. Once cooled, place your strainer on top of your dutch oven and place in your sink. Pour about 1/2 of the liquid and bones into the strainer. Shake your strainer, then discard what is in your strainer. Place the strainer back on top of the dutch oven, and pour the second half of the stock into the strainer. Shake and discard remaining bones. Use a ladle to transfer broth into freezer safe containers. Label then store.

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