the pointy kitten of doom!

meet the pointy kitten of doom!

oh my isn't she cute with her fancy necklace of skulls? Very Kali, wouldn't you say?

She was made for a dear friend and a special party. Every year we take part in the annual Arty Party. What is this you ask? Well let me fill you in....

first you are given some whacky questions to answer, here is the list for this year!

The Questions:

1) What was your favorite class?

2) What is your favorite sound?

3) What is your favorite Crayola crayon color?

4) If you had your own winery/brewery, would would you name it?

5) X-Mas Mad Libs:

A) Verb ending in -in
B) Noun

C) Name

D) Past-Tense Verb

E) Plural noun

then you will receive your partners answers and create a gift out of the insanity. my partner named her winery the Kitten of Doom. Hence the pointy kitty of doom was born. I made my little lovely from this free wee wonderful pattern.

go make your own and send me the photo!

what to do with the remains of the bird?

so every year I end up taking home all sorts of weird leftover bits from the holiday feasts I attend. I bare to see this stuff thrown away. I think I must be channeling my depression era ancestors, it really is a compulsion. A challenge if you will! what can I create out of this mauled bit of turkey carcass, a few green beans and the leftover stuffing and potatoes???

i thought you would never ask!

my plan this week is to post a different idea everyday as to what you can do with all of those delicious leftovers...besides eat thanksgiving ..again....not that there is anything wrong with that. Just some inspiration for those of you who need a change!

so here is day one. A lovely stock recipe to get rid of that carcass in your fridge. I got this one straight Martha, the goddess herself!

Easy Turkey Stock

Prep: 5 minutes

Total: 2 hours 30 minutes

Ingredients

3 quarts

• Bones of 1 cooked turkey
• 5 quarts water
• 2 onions, quartered
• 1 celery stalk
• 1 carrot
• 1 dried bay leaf
• 1 teaspoon whole black peppercorns

Directions

1. In a large stockpot, combine turkey bones, water, onions, celery, carrot, bay leaf, and peppercorns. Bring to a boil, reduce heat, and simmer, skimming occasionally, about 2 hours.
2. Strain into airtight containers; cool completely. Cover, and refrigerate up to 3 days, or freeze up to 6 months.