[ making pumpkins ]

IT'S Canadian Thanksgiving this coming weekend {it always seem to sneak up on me since it's so early in the fall} so I thought I'd better get going on a few decorations around here.

I've loved velvet pumpkins since I first saw them a few years ago but couldn't find the supplies I needed while in Dubai. So, now that we're back in Canada, I thought I would finally make a few to add to my antique dough bowl on my dining room table.

This is a very easy project and I had 5 of them made in less than a couple of hours. First, gather supplies...

tips: If you have trouble {like I did} finding velvets, you can use velour or low-pile fabric with a bit of a fuzz ~ really, anything can work if it's not too stiff. If you are using real stems, be sure to clean them well and bake them on a cookie sheet on low temp for a half hour or so to dry them out {or use some plastic ones from a craft or dollar store if you can find them}. The pumpkins turn out best if you use both beans {or pebbles or rice, etc} and craft stuffing to stuff them with. I used glass pebbles I found at the dollar store which I prefer to natural beans or rice if I plant to store them for future years. For glue, I used E-6000 glue but I'm sure a glue gun would work well. 

Trace a plate on the backside of the fabric and cut out...

Sew a running stitch all the way around the circle...

Fill with pebbles about 1/3 and then fill the rest with craft stuffing and pull tight, careful not to break the thread {I used double thread or you can try dental floss for added strength}...

Sew hole closed by pulling edges together and knot off thread. I went one step further and pushed my needle down through the middle of the pumpkin to the bottom to create one big stitch and pulled it back up which added a cute little pinch to the pumpkin shape but this is optional...

Glue on stem and you're done!

You can make them various sizes in a variety of fabrics and they make a charming little grouping. And the best part is, they'll be ready for you again next year!

Happy crafting!

lisa

[ happy weekend, Thanksgiving and Eid ]

TO ALL of my fellow Canadians, Happy Thanksgiving weekend! 

{aren't these Lily Pulitzer-inspired pumpkins cute?}

Here in Dubai, we're heading into Eid-al-Adha, otherwise known as the Feast of the Sacrifice, an important religious holiday celebrated by Muslims worldwide to honour the willingness of Ibrahim (Abraham) to follow Allah's (God's) command to sacrifice his son Ishmael.

Eid-al-Adha also marks the end of Hajj - the annual Islamic pilgrimage to Mecca {in Saudi Arabia}, a religious duty that must be carried out by every able-bodied Muslim who can afford to do so at least once in their lifetime. It is the largest gathering of Muslim people in the world every year. The Hajj is a solidarity of the Muslim people and their submission to Allah.

[Al-Haram Mosque in Mecca during Hajj]

The pilgrimage to Mecca {the holiest city in the religion of Islam} is considered to stretch back thousands of years. Processions of muslim people converge simultaneously on Mecca on the week of the Hajj to perform a series of rituals which end with the sacrifice of an animal, whose meat is then given to charity and shipped to poor people around the world. The celebration of Eid-al-Adha then begins.

~

So whether you're celebrating Thanksgiving, Eid or just the end of a week, have a wonderful one!

lisa

[pumpkins via ppeachyykkeenn.tumblr.com; mosque via flickr]

[ happy weekend! ]

WELL, it appears that the weekend is upon us again and for all of us Canadian folk, it's Thanksgiving weekend!

It really seemed to pop up quickly this year ~ I've barely grasped the fact that it's fall! There's not a pumpkin to be found in Dubai {at least not yet} but I did find some canned pumpkin so I can bake my guy a pie so all is good. :)

Have a great weekend everyone!

lisa

[via erin-artandgardens]

[ gobble gobble ]

HAPPY Thanksgiving to all of my American friends! Hope your holiday is filled with family, laughter and lots to gobble!

lisa

[beachhouseliving]

[ individual turkey pot pies ]

LOOKING FOR something to do with all that leftover turkey? How about making these individual pot pies? They look great for serving or freeze them all for future meals. You can use ramekins that go from freezer to oven or little disposable foil containers - just assemble everything, top with crust and freeze.

Individual turkey pot pies

This is a great recipe for cleaning out your fridge after a big Thanksgiving or Christmas meal. Use up leftover turkey and veggies. The crust is delicious - or save time by using frozen, prepared pie crust from the grocery store. You can substitute chicken instead of turkey for any time of year.

what you need:

for the filling: 

3 tbsp butter

1 medium onion, finely chopped

1 large potato peeled and diced (not a baking potato)

3 cloves garlic, minced

1 red bell pepper diced

8 oz button mushrooms, diced

1/2 tsp crushed red pepper flakes

salt and pepper

leftover cooked turkey (or a rotisserie chicken from grocery store)

1 - 2 cups frozen peas and carrots (or any leftover veg you would like to add, diced)

for the sauce:

8 tbsp butter

1/2 cup flour

2 1/2 cups chicken broth

1/2 cup heavy cream

dash of hot sauce

salt and pepper

for the crust:

16 tbsp cold butter

3 cups flour

10 oz cream cheese, chilled

1/2 tsp salt

1/4 tsp pepper

1 large egg

how to:

filling:

Melt butter in a large skillet over medium heat. Add the onion and potato to the pan and saute for about 5 minutes. Mix in the garlic, bell pepper and mushrooms and cook for about 15 minutes more, until the potatoes are tender. While the veggies are cooking, shred or chop the turkey (or chicken) into bite-sized pieces. Once the veggies are finished cooking, turn off the heat and mix in the chicken and frozen peas and carrots. Stir in the red pepper flakes and season with salt and pepper to taste.

sauce:

Melt butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup (don't overcook). Mix in the heavy cream, hot sauce and season with salt and pepper to taste. Sauce will be thick. Pour the sauce over the turkey and veggie mixture and stir to combine. Spoon the mixture into 6-8 individual ramekins or foil containers.

crust:

Cut butter into 16 pieces. Pulse together in a food processor with flour until crumbly. Add the cream cheese, salt and pepper. Continue pulsing just until the dough forms a ball. Transfer dough to slightly floured surface. Use a floured rolling pin to roll the dough to about 1/4 inch thickness. Cut out dough rounds to be about 1 1/2 inches larger than the diameter of your pot pie dishes. 

Lay the dough rounds on top of the individual dishes and pinch along the edge. Beat the egg with a whisk and brush the dough tops lightly.

If freezing, wrap in foil and place into freezer bags. Do not bake before freezing. Frozen pies can be baked straight from the freezer. Remove foil, place on a baking sheet, and bake in a preheated 375F oven for about 60 minutes.

If baking, place pot pie dishes on a baking sheet. Place in a preheated 375F oven and bake for 25-35 minutes or until golden brown. Serve immediately.

lisa