I decided to pick some of my favorite Ruby Tuesday posts to feature in this last Ruby Tuesday of 2009. Click on any of the photos below or the link underneath to revisit the 2009 post.
It wasn’t easy to choose. Clearly, I had a fun year putting up posts for Ruby Tuesday.
I am working on a post of Favorite Images of 2009. If you have a post of favorite images, if you leave the link in the comments, I will include in a post later this week.
Baila (who lives in Modi’in) hosted Haveil Havalim, the Jewish blog carnival: the Welcome 2010 and Israeli Bloggers’ Edition.
I started working on a post of favorite images of 2009 – if you have a similar one, I would be happy to link to it later this week. I would like to do favorite recipes of 2009, also; but first, let me see if I can finish the images post. I am up to May 2009.
A leaf of our bald cypress tree rested on the deep snow last Sunday. The snow has now been washed away by a day of rain and winds. For more Straight Out of the Camera photos, visit Murrieta365.
Here’s how this andromeda shrub looked last spring.
To the many people celebrating holidays, enjoy. Shabbat Shalom to quite a few. Then there’s always Happy Festivus for whomever.
Ever since Thanksgiving I’ve been working at this stuffing recipe. On Thanksgiving I made it with white rice (because we had a lot of leftover white rice from ordering Chinese food), but I prefer other bases for the stuffing. I have been making stuffing in chickens ever since. I highly recommend fresh sage if you can get it (see above photo – I grow it in my backyard, but it’s currently covered with snow); dried sage and other dried herbs are OK substitutes.
Start baking your chicken. You can sprinkle with pepper and fresh squeezed orange juice if you like, but don’t put in the stuffing yet. Meanwhile, prepare the stuffing. Saute the chopped onion and celery. When the onion is translucent, add the chopped apple and optional zucchini. Cook until apple starts to soften. Mix in herbs, seasoning, egg and grain filler. Now that the chicken has baked for at least half an hour, you can add the stuffing with a big spoon. Continue baking the chicken until the chicken is done (probably over an hour total). If you have extra stuffing, you can bake it on the side of the chicken. You can also add other ingredients on the side, like mushrooms or carrots.
If you have vegan friends joining you for the meal, you can prepare twice as much and cook the vegan “stuffing” separately, without the egg and far away from the chicken.
I liked the home-baked bread version the best, but one doesn’t always have extra rye-whole-wheat-sourdough bread available. In general, you should try playing with amounts to get the right proportion of wet ingredients like egg and apple to the grains.