I used to have a "dragon " rubber stamp for accounts not paid.
I would be nice for the first three requests, then I would send the rubberstamp dragon on a letter saying I would post the shop name at the wholesale show, and let them know every craftsman read the list every day.
That usually got a response. They would then enter the "dont sell to this gallery" pile.
Craftsmen/women talk about business all the time and bad galleries takes up a lot of that time, good galleries too, if you had a question about new person all you had to do was go to the last booth they had placed an order at and ask the artist how they were to work with. Like Garden Watchdog.
This message was edited Dec 23, 2008 1:06 PM
Let's Talk Turkey - Year-End Edition
Actually it is amazing how little difficulty of any major issue existed among regular show dealers and their customers. There seemed to be a certain honor among the regulars that helped keep the would be crooks in toe. My in trust agreements were largely closed as agreeable deals and paid on time.
This aint no Turkey Talk ! I have had it. I have been doing stuffed shells for Christmas since 1994 and now I am convienced I will not do it anymore.
10lbs burger
5 lbs pork and I now have 138 STUPID meatballs! That is not to mention 62 sausages -4 Hours Later! I have been at this for 2 days now with the sauce and another day to go and deal with stuffing the Stupid Shells and baking them 1 tray at a time!
That is it for the famous stuffed shells. Next year Foxwoods, Moehan Sun best yet go drill a hole in the ice at a lake and stuff my STUPID head in it! TA TA then I would really been had.
KD and weinies schickenlady. Less stressful.
KD =Kraft Dinner but any of the chemicals in a box type instant foods will do. Sorry I'm cranky because I just found out last night that company is invited for Christmas dinner (although we gave our Christmas dinner to charity) so I'm plotting revenge.
Hey, Dahlianut, how was the solstice party? Didn't do it here. Roads were too yucky.
Karen
Cousin nut I had malais and dropsy so I officially moved solistice to later in the week in my garden. We're talking about it on the 'Show Us Your Lights' thread.
Oh, okay. I haven't even checked out that thread yet.
Karen
I also made stuffed shells, Sherrie, but NOT the amount you are doing--anyway, we ate them for 2 meals, then I passed the rest to DS & DIL--I get bored eating the same thing! We go to a wonderful 5 star inn on Christmas Day for dinner ( present from my cousin)---there will be 16 of us this year---There are usually 4 entrees to choose from, but last year, due to a pounding headache--and I don't even drink! I asked the waiter if the chef could do a vegetarian dish--it was soooo good, I may do it again this year!
DGD & I had fun making this ..........
It's a Gardner's Christmas Tree Cake.
Oh, yummy looking cake, Celeste!
Karen
Merry Christmas from NE Florida (thought I am right now in Ga. BURRR!!) Sandy
Enjoy the holiday everyone
Merry Christmas!!!!!!
What a great cake! I hate to bake, though---my DIL has a Gram that makes super Italian cookies---even though she's Australian!
I love to bake but I was not planning on a cake, DGD however was. We dug the 'decorations' out of my craft tote as I didn't have any gumdrops and such to work with. I usually buy candy to do the decorations with so the entire cake is edible. DGD is 10 and made sure she told everyone to eat only the cake and frosting "The rest will break your teeth". (no mention of choking! lol)
Well another day of the finest procrasting I could muster lets the cookie dough in the fridge for tomorrow.
I am going to use my new snowflake cookie cutters five in the set I just had to have as a gift to me. I just could not stand the sight of snowflake cookies in the King Aurthur seasonal catalog. They have arrived and a snowflake cookie wreath is in the making. I shall proceed tomorrow. I will pix the creation to tease you all into going for a set of those snowflake cookie cutters. Some of you will not be able to stand the sight of this. That shall be my amusement tomorrow. Start saving your cookie jar funds. LOL This is a great exciting hopefully not to difficult a project. Incidently...they knocked the cost down from tweve bucks to eight and change. Snoop around the catalog on line. They are in there but difficult to find or call them. The cutters and a bag of glazing is only about twenty bucks with the shipping included.
My baking was limited to my birdseed wreath. I couldn't find the angel food cake pan so I stuck a glass in to make the hole. Any ideas how to get the glass out now? Its stuck. O bother, no wonder I flunked crafts sigh :(
oops forgot the picture in my panic
LOL - dn. Would vegetable oil help? Maybe you could heat up a knife in hot water.
Beluved and BRILLIANT bsavage to the rescue ^_^ The corrective technique: jiggle it. TAA DAA!
This message was edited Dec 26, 2008 5:25 PM
Oh that is one nice looking wreath dahlianut!
A true bird feast!
Dahlianut, that is so funny! LOL! How do you make a wreath like that? I would like to make one for my birds (though I know the squirrels would be feasting on that, too).
Karen
Lucky birds! And Doc--show us your cookie wreath--I order from King Arthur, just to have some quick mixes on hand for drop ins! Love their muffin mixes. I suppose I could make my own cheaper, but getting lazy!
Birdseed Wreath
Ingredients:
1 1/2 cups water
4 1/4 ounce pkgs. Knox unflavored gelatin
8 cups birdseed
Boil 1 1/2 cup water.
Empty the 4 packages of gelatin into 8 tablespoons of cold water in a large bowl.
Let the gelatin sit for 1 minute.
Add the boiling water and stir for 2 to 3 minutes or until the gelatin has dissolved.
Stir 8 cups of birdseed into the gelatin, mixing thoroughly.
Let the mixture set for a few minutes, then stir again. Repeat this process a few times allowing the seed to absorb the liquid.
Spoon the mixture into a greased bundt pan and put in the refrigerator for at least 3 hours.
Remove the wreath from the mold by inverting the pan and tapping along the bottom. The pan may need to warm to room temperature before the wreath will come out.
Allow the wreath to dry on a cooling rack overnight or longer if necessary.
Use several strands of raffia to form a loop to hang the wreath.
Here's 'de cookie wreath. Eat what you can reach. LOL This was not to difficult except it does not handle easily. You need a platter to support this dandy.
Ohhhh, nice............drooling on self...cant....reach...ughhh!
That is too prettiful to eat. Well maybe just that little crumb right there.....
Wow, that is awesome, doc! You made that all by your lonesome? With your own two hands? Good job!!!
Definitely is prettiful. I see my piece.
Thanks for the recipe dahlianut.
Yes, thanks for that recipe, Dahlianut. Doc, that wreath looks yummy!
Karen
...........and here are some other nice cookies all the result of a five cutter set now being on sale at King Arthur...The Snowflake Set.
This message was edited Dec 28, 2008 10:52 AM
Such talent from everyone! All I managed to make was 'Monkey Bread', which was a big hit here at Christmas Brunch. Along with the mimosas, of course.
Nice cookie cutter designs, Doc!
Candyce, what's Monkey Bread?
Karen
Ooo ... I like those cutters, too!!
I think monkey bread is made in a bundt pan. You take small, golf ball sized balls of bread dough, dip then in garlic butter, fill the bundt pan and bake. At least that is what we call monkey bread here. You can also roll them in cinnamon. I'd love to hear if there are other types.
Well, the turkey finally got baked yesterday. Thought I would share the cooking technique with you, in case you have never explored this option.
You can cook ANY size turkey, stuffed or unstuffed, in 3 hours. Bake the first hour at 500ºF, the second hour at 400ºF and the last hour at 300ºF (I sometimes do it at 325ºF).
Thoroughly grease the inside of a brown heavy paper grocery bag with crisco. You can tell on the outside of the bag where you missed inside. Then, rub the outside of the bag to complete the saturation. This keeps the bag from burning, but also creates a steamer inside the bag.
Here is a shot of the finished product, fresh out of the cooker.
The turkey always comes out moist and perfectly done. This one temped out at 205ºF when removed. Practically melts in your mouth.
Mmmmmm!!!!! That turkey sounds mouthwatering, Willie! Your monkey bread sounds very yummy, too, both the garlic butter kind and the cinnamon kind. On that cinnamon kind, would you roll in butter first, then cinnamon?
Karen
I do use butter and also brown sugar with the cinnamon to get that wonderful caramelly taste .... the butter definitely helps the cinnamon to stick better.
The thing I like best about the above method of cooking a turkey is how moist it always comes out, plus ...... I don't want to tie up the only oven for 6 hours on one thing.
Have you ever suffered through a dry turkey? :-)