Friday, December 17, 2010

I know you won't believe this...

This is actually progress on organizing my craft room. Slowly but surely, I will be one of those people with one of "those" craft rooms that make crafters drool. At least that is what I want to be. I figure progress is progress (even if it is unrecognizable by the naked and untrained eye).

Also (insert gasp of excitement here) I am on Thrifty Threads again! This is really exciting for me because I very much admire Angela's blog. Stop over. Take a gander. Look at more than just my listing because she has some great things to say. I dare you to leave unmotivated.

I am crawling (with a chest cold that rivals Camille- old movie reference, forgive me if you don't get it) towards the weekend. Christmas cantata coming up at church and I am supposed to be a dignified Queen Elizabeth. That is very hard to do while you are hacking up a lung. Bah.

Merry Christmas if we don't meet again until after.


  1. I would love to get your recipe for chicken deer meat, our freezer is full and I am on the look out for new ways to prepare it.

  2. Okey Dokey. I don't have a set recipe, but here is basically what I do. I tend to chicken fry the backstrap. My dad cuts it up in smallish pieces when he butchers the deer. I use a meat tenderizer hammer thingee to flatten them out and soften them up. Then I dip lightly in egg wash, dust with seasoned flour, dip in the egg wash again and then back in the flour for a good, thick coating. Then I just fry them up. The real tricks are tenderizing the meat first with the hammer and seasoning your flour really well. I usually use fajita seasoning or steak seasoning, salt, pepper and garlic powder. Hope this helps. I am jealous of your freezer full of deer meat!

  3. Thanks so much, I'll give it a try. I am assuming that chicken fry means in oil?

    Us Canadians don't seem to chicken fry things....

    Don't be too jealous about the freezer full its hard to come up with different dinner ideas that don't all taste the same.