I hope that all you U.S. readers had a lovely Thanksgiving weekend (well, I actually hope all of you had a good weekend, whether you had a holiday in your country or not!).
Mine was good, but boy, my house is a bit of a disaster after a number of days with very little time spent at home.
(The less time we spend at home, the messier things seem to get. I think it’s because we’re home just long enough to make messes but not long enough to clean them up?)
Anyhow, I have some miscellaneous stuff to share this morning. Ready?
My fridge is crammed right now (ok, ok. It’s always pretty crammed, but it’s extra bad at the moment!) because I have a bunch of bones to make broth with.
I’ll use this method, naturally.
And I think I will use up the gravy and meat tonight by serving it over toast. I’ll have to make some extra gravy, but that’s pretty easy.
What are you doing with your Thanksgiving leftovers? I’d love to hear!
(their last event of the year, I hear. Subscribe to get notified whenever there’s a new event happening!)
I really, really, really love productivity books (I would kind of rather read one than a novel, embarrassingly enough.), so I think I’m going to get at least one of these for my Kindle
(Productivity Hacks for Entrepreneurs has a lot of good reviews.)
This morning, I enjoyed reading an interview with Christopher Kimball, of Cook’s Illustrated.
(Laura Vanderkam posted the link.)
I particularly liked what he said about cooking being a skill that takes practice. And also that especially if you’re a newbie, a good recipe is super helpful.
I have quite a few years of cooking under my belt now, but I still find the recipes from Cook’s Illustrated to be incredibly helpful.
Plus, the concepts I’ve learned in following their recipes make my cooking better even when I’m not following a recipe.
(Brown things! Use salt to tenderize meats instead of vinegary marinades. And so on.)
Don’t forget that today is the last day to snag $200 from Capital One 360.
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