Advent 2017: Day 24

Okay, I was going to make this the last day of the Advent series, but the Barn Owl insists that I have to do a Christmas Day video to round the series off, so there will be one more video tomorrow.


Today’s music starts with a familiar carol by the voices at Aldersgate Methodist Church, and ends with a rousing chorus by the church choir from Charis Methodist Church – which, by the way, features both the Godfamily and the Aged Ps.

P.S. We are following the Advent calendar from Truth In The Tinsel this year!

P.P.S. Check out our other Advent posts here with lots of crafty fun for the season and subscribe to our YouTube channel!



Leftover Christmas Joy

Ever since my joyous pseudo-Orthodox Christmas dinner, the fridge has been filled to the brim with leftovers galore.  I’ve frozen what can be frozen, but there’s still plenty of stuff that needs eating up.  Since it’s my policy not to waste food, I’ve put the leftovers to work.

Turkey destruction

Turkey destruction

After getting as much meat off the turkey as I possibly could, I saved the bones for making soup with.

Turkey carcasses make great soup, especially if you leave some of the meat on the bone.  Not lots of it, of course, you can save that meat for sandwiches, but the gristle and the dried up parts of the turkey boil up to a really smooth soup.

Ham carvation

Ham carvation

This is great for noodles, but if you’re sitting on as much leftovers as I am, you can make a really great congee out of it!

Besides leftovers, you’ll need onions and garlic, or if you’re being fancy like I am, a leek.  Chop it and fry it up until translucent.

If you feel even fancier than I am, you can add a couple of slices of ginger.

Frying leeks for ultimate fanciness

Frying leeks for ultimate fanciness

Rice stuffing in the turkey can become your congee rice, saving you time and effort in cooking it.  If not, just wash and soak about a half cup of brown rice. I recommend brown rice because it’s really healthy and the nutty flavour really compliments the turkey soup.

Also, anything that was in the Christmas dinner like turkey meat, ham, chestnuts and any roasted vegetables can be cubed and considered ingredients to add to the congee.

The different ingredients for Christmas congee.  From the left: Pumpkin, ham, turkey and chestnuts

The different ingredients for Christmas congee. From the left: Pumpkin, ham, turkey and chestnuts

Stick the rice in the pot with the fried aromatics and add your turkey soup.  Use about two cups for every half cup of rice and boil it on low heat, stirring occasionally.

After about 15 minutes of boiling, you should add your vegetables.

Cook that for 10 minutes, then add whatever meats you have.  Since ham is salty and any stuffing you had should be slightly salty too, you should not have to add any salt to your meal (another bonus!).

A steaming, delicious bowl of Christmas congee

A steaming, delicious bowl of Christmas congee

Cook again for another 10 minutes and you’ll have yourself a nice bowl of steaming Christmas congee.  Enjoy!

(If you’re planning to pair this with a soft drink, a good fizzy apple drink like Appletiser goes really well with it.)