I came across this link while perusing the Real Simple website. I never thought to use newspaper to deodorize! (Numbers 1 and 10) And as for number 7, that's how I wrapped my Christmas presents this year :)

So, if you read my blog, you know that I've read Animal, Vegetable, Miracle because I quoted it quite a bit here. What frustrated me a bit with the book was that while it had a lot of information, it was not relevant to Wisconsin. What I mean by that is the book spoke of the author's seasonal food options; those options may not be seasonal here.

Then I found this site that's helpful. It's a Winter Food Chart, packed with information on fruits and vegetables commonly available in winter. It features tips on how to pick the best fresh items, what to do with them when you get them home, and they suggest some recipes as well. I hope it helps you guys!

Everyone's been gushing about my gingerbread cookie recipe, but I swear, it's the easiest, most average recipe! And of course, it's from my favorite magazine, Real Simple.

Makes 3 dozen medium-size cookies
8 tbsp (1 stick) unsalted butter, at room temperature
2/3 cup sugar
1/2 cup molasses
1 large egg
2 3/4 cups all-purpose flour, plus more for the work surface
1/2 tsp baking soda
1 1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp kosher salt

Heat oven to 350. Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the molasses and egg and beat until fluffy, about 2 minutes. Reduce speed to low. Combine the flour, baking soda, ginger, cinnamon, cloves, and salt, then add slowly to the butter mixture, mixing until just incorporated .Shape into a flat disk. Refrigerate, wrapped, for 30 minutes. Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on lined baking sheets. Bake 10 to 12 minutes, until firm. Cool slightly on the sheets before transferring to cooling racks.

"Food is for eating, and good food is to be enjoyed.... I think food is, actually, very beautiful in itself."
-Delia Smith, quoted in the TIMES of London (October 17, 1990)

I don't know about you, but I STILL have leftover turkey (now along with leftover ham). So tonight I'm making turkey reubens for dinner! Here's the recipe, thanks to the Real Simple November issue.

Serves 4
Spread 4 slices rye bread with Dijon mustard and another 4 with Russian dressing. Dividing evenly, top the mustard-spread bread slices with 8 slices roasted turkey, 1 cup sauerkraut, 8 slices Swiss cheese, and the remaining bread. Pan-fry the sandwiches in olive oil until the cheese melts.

I'll be adjusting it to use Thousand Island dressing and Pepperjack cheese. And I'm thinking about making oven fries to serve with it. And, of course, pickles!

I know a lot of people are traveling to visit friends and family around this time of year. If you're headed anywhere on a plane, you have to check out this article. It chronicles the healthy-ness (or lack) of meal choices on many different airlines. And I didn't even know this was an annual thing. I'm curious to see if these airlines change according to how they rank on this survey every year. Interesting stuff, check it out!

Are you like me and still trying to figure out what to do with Thanksgiving leftovers? Well last night we used up some turkey leftovers by making Turkey Enchiladas. They were so yummy! Here's the exact recipe from Real Simple's November issue and then I'll tell you what I changed.

Combine 2 cups shredded roasted turkey, 1 cup corn, and 1 cup shredded pepper Jack cheese; season with salt and pepper. Roll up in 8 small flour tortillas and place in a baking dish. Top with 1 cup enchilada sauce and 1/2 cup shredded pepper jack cheese. Bake at 400 until heated through, 15 to 20 minutes.

I thought using corn was a little too much carb so I used fat free refried beans, canned diced tomato and a small can of chopped green chiles. We also don't really ever have flour tortillas in the house, so I used corn ones. It was seriously so good, I highly recommend trying this. And if you don't have turkey, use chicken!