And we're all expected to deal with these things along with out normal lives.
Today I nearly have the house back to rights. There are still piles of boxes, the table needs to go back in place, my recumbent bike needs to come back in, and there are dishes to dry. Yesterday there was not a single clean fork or plate in the house because we used all of them Christmas Eve, so I set up one of the folding tables in the kitchen, put a towel on it and proceeded to wash nearly all the dishes in the house. Took well over an hour but it got me to start going through the kitchen and get rid of things we don't use.
Once I have the house back to rights I'll get back to the leftover Christmas knitting. There is 2 pairs of slippers, a shawl and a pair of socks to be done. Normally I try to get it all done before the New Year, but this year it might not happen.
Lastly there is a ton of leftover food, so today I am taking the cranberry sauce I made and making it into fruit jerky.
Here is my cranberry sauce recipe:
* 1 12-ounce bag fresh or frozen cranberries
* 3/4 cup sugar
* 1/2 cup frozen cranberry juice cocktail, thawed
* 1/4 cup water
Stir all ingredients in a heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids.(Can be made 1 day ahead. Cover and keep chilled.)
Then to make jerky pull the cranberry sauce out of the fridge and allow to come to room temperature.
Preheat your oven to 170°F.
Line rimmed baking sheets with heavy Saran Wrap (its the same stuff I dye with), leaving extra to go over the edges of the pan (but not too much it touches the oven racks or the side of the oven).
Pour cranberry sauce into lined baking sheets till it is spread evenly and about 1/4" thick.
Bake in preheated oven for 8-12 hours till it is dry and the top is not sticky.
Let cool, remove from pans and cut into strips using a pizza cutter.