My first time posting on this forum, hope I am welcome! The majority of my houses are from Joanns, but I just buy the ones that appeal to me, and put them all together! I have the "full size" ones, and the small ones Joanns had when I started this collection. I have displayed them many different ways: on a mantle that was about 12" deep; on the hearth of same fireplace, didn't care for that idea; on a square coffee table, that was really my all time fave; on top of the frig, these are kitchen related houses; on the tv throne, whatever incarnation that is at the moment; and now with a bay window, we use a 4' banquet table with a chip board top cut to fit the angles, and this year I am adding a 6' banquet table in the living room behind the couch for the "children related things", actually practicing for the "grands", none in sight but practice makes perfect! The first thing I do is clean the blinds and windows in the bay (just did that today), and then hang glittery snowflakes from the valance, and this year I am adding snowflake lights I found. This sort of sets the scene in my mind. I start the table by putting on levels, books, boxes or whatever, I like my houses at different heights to give more interest; add something to cover that all up and hide the colors so they don't show through the sheets that I use next; place the houses and figures; then the trees and "shrubs", which are stuff I have collected that is greenery cut apart, these hide cords and such; and then I sprinkle on the snow stuff that makes a great big mess but really makes it look real! I try to hide the cords in the folds of the sheeting, actually used to use batting on top of the sheets, cut holes and threaded all the cords through, I am nearly so perfect anymore! I always have a "town square", with a skating rink, just an old mirror from the handheld bathroom one, and I like a sledding hill, and an outdoor "eating area", just sort of the perfect little town in my mind. The church is always on the highest hill, with the parson's house next door, the shops are at the other end, with houses inbetween. Or however I like the looks of it! Never the same twice! When I am all done with this display, which takes about 2 days of fiddling, I just sit and lose myself in my little created town. I guess it signifies a perfect life or something to me. I don't know if this is what you are looking for in direction, ask questions please! I enjoy sharing my village every year, last Christmas a family was giving token gifts to all the neighbors, and commented on what they could see in the bay window as they walked up, I invited them in, and it was so fun to make new "friends" that way! Incidentally, I am going to sell several my houses, my collection is just too big! If anyone is interested, they will be good prices. Merry Christmas and Peace to all, Lynne just a Navy mom

I feel really bad, because last year I was given a link to a whole Web site on making liqueur, (maybe even by Readinglady, or someone from the Harvest forum), and I either filed it somewhere I can't find, or didn't bookmark it. Anyway, maybe you can find it by Googling. Meanwhile, here's the recipes I am using. They come out of one of my FAVORITE books, sadly no longer in print. It is called "The Herbal Pantry" by Emelie Tolley and Chris Mead, Clarkson Potter Publisher, New York 1992. It is a visual as well as culinary treat. It is LOADED with ideas for using herbs to make thing that would be great gifts, like herbal vinegars and mixes, and special cordials, jams, chutnies, etc. Apricot Thyme Liqueur 1 lb. dried apricots (I spent extra for unsulphered, organic for obvious reasons) 4 cups vodka (I used a 750 ml. bottle) 1/2 cup brandy (I used another 750 ml. bottle because that's what was needed to cover the apricots) 1 cup sugar 1/2 cup water 1/4 cup fresh lemon thyme (I used double that, but it may be a mistake. It was so late in the season and had been so cold when I harvested the thyme, it doesn't seem to have all that much taste left. Time will tell.) Combine fruit and booze and herbs in a large jar (I used a quart canning jar) with a tight fitting cover. Place in a cool dark place to steep for one month. I have it in the back of the fridge and it's going to be there for two months. Occasionally moosh the fruit around in the liquid using a wooden spoon or potato masher. When adequately steeped, strain the liquid from the fruit as much as possible. Boil the sugar and water together and add to the fruit mixture. Add sugar syrup slowly to taste, stop when it is sweet enough for you. Bottle and age for an additional 3 weeks. This weekend I hope to put up a jar of pear ginger and raspberry mint. The raspberry mint calls for 4 half pints of raspberries, which I have about half frozen right now so I'll add some more store bought frozen ones, and 3/4 cup tightly packed mint leaves, which I am no way going to use because I don't like mint all that much. I'll probably use 1/4 cup. Can also add 2/3 cup unsweetened cocoa. Pear ginger calls for 8 very ripe pears (4 cups) and a 2 inch piec of ginger. Also calls for increasing the sugar to 2 cups water and 1 cup sugar. Which seems like a lot to me, but she says OK to add to taste. Using the pear recipe above, apple cinnamon brandy would be easy enough to figure out.

While I don't have a recipe that will make 10 mini loaves, this one will make 6: Pumpkin Apple Bread 3 cups all-purpose flour 3/4 t. salt 2 t. baking soda 1 1/2 t. cinnamon 1 t. ground or fresh grated nutmeg 1 t. ground cloves 1/4 t. ground allspice 1 16 oz. can pumpkin (NOT pumpkin pie filling) 3/4 cup vegetable oil 2 1/4 cups sugar 4 large eggs, beaten 2 Granny Smith apples, peeled and chopped small (about 2 cups) Topping: 1 TB flour 5 TB sugar 1 t. cinnamon 1 TB unsalted butter, softened Preheat oven to 350F and grease 6 mini loaf pans (3" by 5 1/2" in size). Into a large bowl sift flour, salt, soda, and spices. In another bowl, blend pumpkin, oil, sugar, and eggs. Add flour mixture to pumpkin mixture until well combined. Fold in apples; divide batter between pans. Make a slight hollow in the center of the loaves. Blend topping ingredients in a small bowl until crumbly. Sprinkle topping on each loaf. Bake at 350F for 30 minutes. Test in the center of a loaf with a toothpick. Cool in pans on a rack for 45 minutes. Remove from pans and cool completely. Will keep chilled and wrapped for one week. Will keep frozen, well wrapped for one month.

Yes.... it would be cool on the top of a desk --- or on the back of the Kitchen counter... It is a really neat idea.... I like the little message/office center..... idea !!! Thanks for sharing ! H A P P Y T H A N K S G I V I N G * * * * * and a Very M E R R Y + C H R I S T M A S !!!! God Bless! Susiesunshine