quick tip

For thanksgiving this is a big tip. I hate brining turkeys. Only because half the time I need the fridge for other thanksgiving dishes I'm making ahead of time. Yes, I am one of the two cooks in my family for holidays.
Anyways, from keeping that bird dry Sandra Lee on the food channel had a brilliant idea.

Take 4 sticks of UNSALTED butter and let them get to room temperature. Then add chopped garlic (4 cloves), chopped sage and rosemary (I would sage a good handful of each) and if you like thyme then add that too. But I prefer that in my stuffing and I'm not a fan of having all the same herbs in all my dishes.

ANYWAYS! so mix this all together and now start stuffing under the skin. Spread it around as much as possible and I'm sure you'll have extra so rub the rest on top of the skin. Cook as usually would and your bird should not be dry.

You'll all be getting a thanksgiving sidedish tomorrow afternoon :)

Happy holidays!

because i care.

So I'm glad to hear many of you liked my recipe for the shrimp, I'll be posting another recipe this week. but i thought you should know a few things. Do you know what you put in your mouth each day? do you eat out at those chain food restaurants? Well, I really want you to rethink that. Just because places like Applebees or Chevy's is a fun sit down place, doesn't mean the junk isn't taken out.

just read this, don't just look at the pictures .. READ IT!! please!!! love yourself!!! food has been turned into something to abuse your body when in reality.... it's an art, it's exciting, it's a taste of culture, it's just delicious.

http://www.menshealth.com/20worst/worstfood.html


thank you

Claud