Have a great Thanksgiving!!!!!

Enjoy your day with your family and friends. Be thankful for the many blessing in your life, past and present.

Melinda

Wet or Dry Brine? Oh me, oh my.

Today starts the kitchen countdown to Thanksgiving. I made the cornbread for my dressing last night, Thursday morning it will be mixed with chicken stock and other things to make the delicous cornbread dressing to go with the Turkey.

Speaking of the Turkey. I had made up my mind that this year I was going to brine my turkey in a wet brine mixture for 24 hours starting tomorrow morning. However, I saw this on http://www.notmartha.org/ and am now torn between a wet or dry brine.

Turkey Technique: The Dry Brine

In the Los Angeles Times, Russ Parsons shares a turkey cooking technique inspired by Judy Rodgers, the chef/owner of San Francisco's Zuni Cafe.

He calls it "dry-brining": "You just salt the turkey a few days in advance, give it a brisk massage every so often to redistribute the salt, and then roast it." The salt releases moisture from the turkey, which gets reabsorbed by the meat, essentially brining the bird in its own juices.
While wet-brining -- soaking the turkey in a saltwater solution -- has become a very popular way of preparing turkey, Parsons notes the technique often leads to a spongy texture. On the other hand, dry-brining leaves the turkey "firm and meaty."

While the technique is straightforward, make sure you leave enough time for the turkey to brine (three days), though Parsons writes that you can cut it back to two days.

Just salting down the bird and giving him a little message every so often sounds so much easier than mixing, cooking, cooling, pouring into a bag, putting the bag in a cooler with ice.

Heck what am I saying, time is of the essence here, so my bird is going to have to settle for a massage instead of a leisurely soak in the tub!

Gobble, gobble!

Have a great Thanksgiving!

Melinda

I forgot the Deviled Eggs!!

But was quickly reminded by my daughter when running the Thanksgiving menu by her.

After running thru the list, she said isn't something missing?

Turkey, check,

dressing, check,

cranberry sauce, check,

green beans, check,

sweet potato casserole, check,

rolls, check,

pecan pie, check,

cheesecake, (f0r her), check


What?

iced tea, check

Mom, you forgot the Deviled Eggs. We can't have Thanksgiving without them!!!!!

She's right, I forgot, and they are the standard Thanksgiving and Christmas item in our family.

Ok, they're on the list now, but they will be changed, in keeping with my theme of Thanksgiving Re-Deux.

Here's my new recipe for Deviled Eggs.


12 hard boiled eggs, peeled

1 oz container soft spreadable cream cheese ( I previously used mayo)

2 tablespoons sweet relish

2 teaspoons mustard

salt and pepper

Peel eggs and slice lengthwise. place yolks in mixing bowl and set whites aside.

Mash yolks with cream cheese, then add the relish and mustard,

Taste, add salt and pepper, taste again, add more salt.

Fill white with egg mixture. Sprinkle with Paprika.

Sounds gooood!!!!!! Wish I had about 4 of these puppies right now!

Melinda

I love Maxine!

She tells it like it is, doesn't she!

Is this why my brothers are going elsewhere for Thanksgiving?

Just kiddin'!

I get to make them suffer with my cooking at Christmas!



Melinda

In quietness and in trust shall be your strength." Isaiah 30:13

Words I'm trying to live by right now. As you know my Mother passed away in July 2007.

We've (my brothers and I) had her house on the market since January 2008, we did actually have a contract on it, but when the real estate market started it's slide, that contract fell apart due to the financing changing.

We have it priced well below market value, and have not had much luck on it, due to the current economic situation. It is a great house in a great neighborhood and one of the best school systems (Vestavia Hills) in Birmingham, move in condition, new granite in the kitchen, new roof, etc, etc.

However, my prayers may be answered. We have two couples who are seriously looking at it.
Please say a prayer with me that God will shower his mercy on us and we'll sell the house. I have been patient and prayerful for a long time now and it would be a real blessing for my brothers and I, if someone would make this wonderful house their new family home.

It doesn't help that is one block from my house and I have to pass it several times a day, and seeing it sitting empty and dark saddens my heart. I know I would be happier and in a better place emotionally, seeing it occupied by a new family.

In quietness and in trust shall be your strength." Isaiah 30:13

Amen!

Melinda

Pink Fluff!!!

Ok, continuing my theme of the not so ordinary Thanksgiving, I am retiring the green congealed salad, and replacing it with PINK FLUFF!!!

Yep, this stuff is guaranteed to spice up that Thanksgiving buffet. It's glorious pink color provides just that spark of color you need, plus it is absolutely delicious.

PINK FLUFF!!!

1 12 oz carton Cool Whip, thawed

2 cups miniature marshmallows

1 cup chopped pecans

1 16 oz can crushed pineapple, drained

1 12 oz can cherry pie filling

1 12 oz can condensed milk

8 ozs cream cheese softened.

Stir all ingredients together and refrigerate.

Put it in a pretty clear bowl and add a little pep to your menu! Good enough to be enjoyed as dessert too!

Enjoy!

Melinda

LOOK HOW CUTE!!!

I found these at http://lipstickandlaundry.wordpress.com/

isn't this the cutest idea. I will definitely be making some of these for Thanksgiving.

Here's how to do it;

Hershey Kisses ~ Mini Nilla Wafers ~ Frosting ~

Put a small amount of frosting on the bottom of the Nilla Wafer, place the bottom of the Hershey Kiss to the frosting and add a dab of frosting to the top.

Wouldn't they be precious scattered around a Holiday cookie or cheese tray!

Melinda