Margarita Meringues
Meringue Bit
3 large egg whites
2/3 cup sugar
1 packet True Lime
1 Tablespoon Tequila
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup powdered sugar
4 packets True Lime
4 packets True Orange
Salt or Sugar to sprinkle on top
Preheat oven to 300
Lightly grease a heavy baking sheet
In medium size bowl wisk together all the dry ingredients bits and set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the True Lime and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Sprinkle with either salt or sugar.
Bake for 40 minutes turning front to back every 10 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
Pina Colada Meringues
Meringue Bit
3 egg whites
1/2 cup frozen concentrated pineapple juice, thawed
2 Tablespoons sugar
1 packet True Lemon (or 3/8 teaspoon cream of tartar)
1/4 teaspoon coconut extract
Dry Ingredient Bit
1/4 cup cornstarch
1/4 cup powdered sugar
1/4 cup dessicated coconut
1/4 teaspoon vanilla powder (can substitute 1/2 teaspoon real vanilla extract but add it into the meringue bit with the coconut extract)
pinch salt
Preheat oven to 300
Lightly grease a heavy baking sheet
In medium size bowl wisk together all the dry ingredients bits and set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar a tablesppon at a time until all of it is incorporated. Turn mixer to high and beat.
Meanwhile in a small saucepan heat the pineapple juice concentrate until it just boils. With the mixer running, carefully pour the hot juice over the egg whites. Beat until stiff peaks form. Stir in the extract.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes turning fron to back every 10 minutes until outer meringue is lightly browned. These do not have the crisp exterior of more traditional meringues.
Tuesday, August 24, 2010
Sunday, July 25, 2010
Do the Meringue!
Double Chocolate Meringue Cookies
Meringue Bit
3 large egg whites
1/2 cup granulated sugar
1 teaspoon lemon juice or 1/4 tsp cream of tartar
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup powdered sugar
3 Tablespoons semi-sweet chocolate chips
dash of salt
Preheat oven to 325
Lightly grease a heavy baking sheet
In a blender or food processor combine all of the dry ingredients bits and pulse until chocolate chips are roughly but finely chopped. Set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
True Lemon Meringues
Meringue Bit
3 large egg whites
2/3 cup sugar
1 packet True Lemon*
1 teaspoon real vanilla
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup powdered sugar
7 packets True Lemon*
Preheat oven to 325
Lightly grease a heavy baking sheet
In medium size bowl wisk together all the dry ingredients bits and set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
*True Lemon is basically freeze dried lemon juice. It is usually in the baking section of the grocery store near the artificial sweetener. I have also seen it by the spices and with powdered drink mixes. I'd probably ask someone if you can't find it right off the bat. Also Rural King carries it.
I'm a bit mad for meringues right now. My next attempt is going to be a Margerita Meringue using True Lime, True Orange, a drop of tequila and sea salt sprinkled on top. I also want to make a toasted coconut one. I'll l et you know how they work out.
Meringue Bit
3 large egg whites
1/2 cup granulated sugar
1 teaspoon lemon juice or 1/4 tsp cream of tartar
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup powdered sugar
3 Tablespoons semi-sweet chocolate chips
dash of salt
Preheat oven to 325
Lightly grease a heavy baking sheet
In a blender or food processor combine all of the dry ingredients bits and pulse until chocolate chips are roughly but finely chopped. Set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
True Lemon Meringues
Meringue Bit
3 large egg whites
2/3 cup sugar
1 packet True Lemon*
1 teaspoon real vanilla
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup powdered sugar
7 packets True Lemon*
Preheat oven to 325
Lightly grease a heavy baking sheet
In medium size bowl wisk together all the dry ingredients bits and set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
*True Lemon is basically freeze dried lemon juice. It is usually in the baking section of the grocery store near the artificial sweetener. I have also seen it by the spices and with powdered drink mixes. I'd probably ask someone if you can't find it right off the bat. Also Rural King carries it.
I'm a bit mad for meringues right now. My next attempt is going to be a Margerita Meringue using True Lime, True Orange, a drop of tequila and sea salt sprinkled on top. I also want to make a toasted coconut one. I'll l et you know how they work out.
Tuesday, June 08, 2010
Tonight for dinner (Yes, it's Tuesday)
We are having roast turkey breast seasoned with garden herbs, stewed green beans with potatoes and corn on the cob.
For dessert I am making a variation of my Aunt Gert's Strawberry Delicious Thing.
Rhubarb Deluxe
Rhubarb Filling
1 16 oz package frozen rhubarb
3/4 cup sugar
Zest and Juice of one lemon
1 teaspoon cornstarch dissolved in a small amount of water
1 Tablespoon butter
1 teaspoon vanilla
In a medium saucepan combine rhubarb, sugar, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer until rhubarb begins to soften and break apart. Stir in the cornstarch slurry and cook, stirring constatnly 2 minutes. Remove from heat stir in the butter and vanilla. Allow to cool completely.
Crust
1 stick (1/2 cup) salted butter (don't use maragarine) softened
1 1/2 cups all purpose flour
1/2 cup walnuts roughly chopped
Preheat oven to 350. Mix together all ingredients together and press into an 8x8 baking dish. Bake for 15-20 until pale golden brown. Set aside to cool.
Cream Cheese Mixture
4 oz cream cheese softened
1/2 cup powdered sugar
Mix together thoroughly.
Spread cream cheese mixture over cooled crust. Spread cooled rhubarb mixture over top of the cream cheese and refrigerate.
At this point you can either top with your favorite non dairy whipped topping or do as I'm planning and give it a hefty squirt of spray cream. (Spray cream and real whipped cream don't hold up well so if you top with these do each slice individually.
Yum.
For dessert I am making a variation of my Aunt Gert's Strawberry Delicious Thing.
Rhubarb Deluxe
Rhubarb Filling
1 16 oz package frozen rhubarb
3/4 cup sugar
Zest and Juice of one lemon
1 teaspoon cornstarch dissolved in a small amount of water
1 Tablespoon butter
1 teaspoon vanilla
In a medium saucepan combine rhubarb, sugar, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer until rhubarb begins to soften and break apart. Stir in the cornstarch slurry and cook, stirring constatnly 2 minutes. Remove from heat stir in the butter and vanilla. Allow to cool completely.
Crust
1 stick (1/2 cup) salted butter (don't use maragarine) softened
1 1/2 cups all purpose flour
1/2 cup walnuts roughly chopped
Preheat oven to 350. Mix together all ingredients together and press into an 8x8 baking dish. Bake for 15-20 until pale golden brown. Set aside to cool.
Cream Cheese Mixture
4 oz cream cheese softened
1/2 cup powdered sugar
Mix together thoroughly.
Spread cream cheese mixture over cooled crust. Spread cooled rhubarb mixture over top of the cream cheese and refrigerate.
At this point you can either top with your favorite non dairy whipped topping or do as I'm planning and give it a hefty squirt of spray cream. (Spray cream and real whipped cream don't hold up well so if you top with these do each slice individually.
Yum.
Wednesday, November 25, 2009
Happy Thanksgiving
Yes, of course I made a traditional turkey. I'd be so so sad if I didn't. That said, we have a rotisserie. We love our rotisserie. We have 5 turkeys, why not try something a bit different?
Garlic and Rosemary Turkey with Mushroom Pecan Stuffing
12 lb turkey, thawed
2 Tbl minced garlic in oil or 2 Tbl minced fresh garlic and 2 Tbl olive oil
2 Tbl dried rosemary
1/2 tsp sage
1/2 tsp chicken seasoning
several grinds of black pepper
1 tsp salt
Loosen the skin of the turkey and rub the herb mixture in and around under the skin. Stuff the bird's belly and head flap loosely with Mushroom Pecan Stuffing. Season the skin with salt and pepper. Truss up neatly and rotisserie that baby for about 3 hours.
Mushroom Pecan Stuffing
8 oz loaf of nice bread. French is good just don't use wonder bread.
1 Tbl butter divided
1 medium onion chopped
2 stalks celery chopped
1 lb button mushrooms chunky chopped
1 cup pecan halves
1 tsp (ish use your judgement. Sometimes sage is waaaaaaay overpowering and leaves a soapy taste other times it's blah. You want a lovely sage scent to waft off the toasted bread so use what you need to get that)
1/2 tsp rosemary
1/2 tsp thyme
1/2 cup broth or water plus more for the pan stuffing
Salt and Pepper to taste
Cube the bread and toast it in a 250 oven for 20-30 minutes stirring every ten minutes or so. Turn up the heat to 350 to and let toast to golden . (About ten minutes.) Set aside in a large bowl to cool.
Cook the onions and celery in half the butter until crisp tender. Add to the cooled bread. Saute the mushrooms in the remaining butter until golden. Add to the bowl. Add the pecans and season to taste with the herbs and salt and pepper. Moisten with broth and stuff the above bird.
What don't fit, place in an appropriately sized baking dish soften with broth and bake for 20-30 minutes at 350 until toasty, yummy goodness.
Cranberry Relish
I used this recipe and added 1/2 cup chopped, toasted pecans at the end
http://simplyrecipes.com/recipes/cranberry_relish/
Cranberry Relish Recipe
Print Options
Print (no photos)
Print (with photos)
Preparation time: 15 minutes.
Ingredients
2 cups washed raw cranberries
2 skinned and cored tart apples
1 large, whole (peel ON) seedless orange, cut into sections
1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be), [I used 1 1/3 cup]
Method
1 Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don't have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you'll end up with mush).
2 Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.
3 Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.
Makes about 3 cups.
To my darling husband. Today isn't really that day but Happy Anniversary anyway. I love you.
Garlic and Rosemary Turkey with Mushroom Pecan Stuffing
12 lb turkey, thawed
2 Tbl minced garlic in oil or 2 Tbl minced fresh garlic and 2 Tbl olive oil
2 Tbl dried rosemary
1/2 tsp sage
1/2 tsp chicken seasoning
several grinds of black pepper
1 tsp salt
Loosen the skin of the turkey and rub the herb mixture in and around under the skin. Stuff the bird's belly and head flap loosely with Mushroom Pecan Stuffing. Season the skin with salt and pepper. Truss up neatly and rotisserie that baby for about 3 hours.
Mushroom Pecan Stuffing
8 oz loaf of nice bread. French is good just don't use wonder bread.
1 Tbl butter divided
1 medium onion chopped
2 stalks celery chopped
1 lb button mushrooms chunky chopped
1 cup pecan halves
1 tsp (ish use your judgement. Sometimes sage is waaaaaaay overpowering and leaves a soapy taste other times it's blah. You want a lovely sage scent to waft off the toasted bread so use what you need to get that)
1/2 tsp rosemary
1/2 tsp thyme
1/2 cup broth or water plus more for the pan stuffing
Salt and Pepper to taste
Cube the bread and toast it in a 250 oven for 20-30 minutes stirring every ten minutes or so. Turn up the heat to 350 to and let toast to golden . (About ten minutes.) Set aside in a large bowl to cool.
Cook the onions and celery in half the butter until crisp tender. Add to the cooled bread. Saute the mushrooms in the remaining butter until golden. Add to the bowl. Add the pecans and season to taste with the herbs and salt and pepper. Moisten with broth and stuff the above bird.
What don't fit, place in an appropriately sized baking dish soften with broth and bake for 20-30 minutes at 350 until toasty, yummy goodness.
Cranberry Relish
I used this recipe and added 1/2 cup chopped, toasted pecans at the end
http://simplyrecipes.com/recipes/cranberry_relish/
Cranberry Relish Recipe
Print Options
Print (no photos)
Print (with photos)
Preparation time: 15 minutes.
Ingredients
2 cups washed raw cranberries
2 skinned and cored tart apples
1 large, whole (peel ON) seedless orange, cut into sections
1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be), [I used 1 1/3 cup]
Method
1 Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don't have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you'll end up with mush).
2 Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.
3 Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.
Makes about 3 cups.
To my darling husband. Today isn't really that day but Happy Anniversary anyway. I love you.
Sunday, October 11, 2009
Killer Bee Sting
We grew a ridiculous amount of habanero peppers this year. I've cooked some, dried some even frozen some and our habanero just keeps cranking them out. So tonight I decided I wanted to make a preserve, if you will, of them.
Wear gloves.
Don't be scared...
Killer Bee Sting
8 habanero peppers washed
5 cloves of garlic roughly chopped
zest of one lemon
8 packets of True Lemon or the juice of one lemon
1 tsp salt
16 oz honey (nothing too strong clover or wildflower is just fine)
Lightly char the habaneros on your cooktop, bbq grill or griddle (In the same manner as roasting peppers) When the peppers have nice char marks and have softened a bit toss them in a blender or food processor with the remaining igredients. Buzz up until nicely pureed then pour into a deep saucepan. Simmer the sauce over medium heat for 10-15 minutes.
Sure this is gonna burn like crazy straight up, but say you give a couple a few pork chops a good hard sear then spoon a 1/4 to 1/2 cup of this over. Turn down the heat and simmer the chops (or chicken breast or salmon) until the meat is done to your liking and the juices and sauce reduce to an incredible glaze. Mmmmmmm.
Wear gloves.
Don't be scared...
Killer Bee Sting
8 habanero peppers washed
5 cloves of garlic roughly chopped
zest of one lemon
8 packets of True Lemon or the juice of one lemon
1 tsp salt
16 oz honey (nothing too strong clover or wildflower is just fine)
Lightly char the habaneros on your cooktop, bbq grill or griddle (In the same manner as roasting peppers) When the peppers have nice char marks and have softened a bit toss them in a blender or food processor with the remaining igredients. Buzz up until nicely pureed then pour into a deep saucepan. Simmer the sauce over medium heat for 10-15 minutes.
Sure this is gonna burn like crazy straight up, but say you give a couple a few pork chops a good hard sear then spoon a 1/4 to 1/2 cup of this over. Turn down the heat and simmer the chops (or chicken breast or salmon) until the meat is done to your liking and the juices and sauce reduce to an incredible glaze. Mmmmmmm.
Tuesday, June 23, 2009
Pie for Father's Day
8" Pie Crust
2 eggs
1 cup half and half (I used fat free)
1/2 cup sugar
1 tsp orange zest (feed the orange to Chloe or your equivalant of Chloe)
1 tsp vanilla
pinch salt
1/2 cup coconut (I used frozen unsweetened)
1 cup fresh blueberries
Preheat oven to 350.
Blind bake empty pie shell for 10 minutes.
Beat together eggs, half and half, sugar, orange zest, vanilla and salt until well combined. Stir in the coconut pour into pie crust and sprinkle with blueberries. Bake for 30-35 minutes until custard is set but still soft.
Delicious slightly warm with whipped cream on top but let it get cold and whoo baby, that's some kick ass pie. Mmmmmmmmmm!
2 eggs
1 cup half and half (I used fat free)
1/2 cup sugar
1 tsp orange zest (feed the orange to Chloe or your equivalant of Chloe)
1 tsp vanilla
pinch salt
1/2 cup coconut (I used frozen unsweetened)
1 cup fresh blueberries
Preheat oven to 350.
Blind bake empty pie shell for 10 minutes.
Beat together eggs, half and half, sugar, orange zest, vanilla and salt until well combined. Stir in the coconut pour into pie crust and sprinkle with blueberries. Bake for 30-35 minutes until custard is set but still soft.
Delicious slightly warm with whipped cream on top but let it get cold and whoo baby, that's some kick ass pie. Mmmmmmmmmm!
Sunday, May 31, 2009
Recipes
Main Dish
Also Lemon Chicken
Campfire Cuisine-Lemon Chicken
Chicken and Dumplings.
Chicken Florentine Cassrole
Chicken and Mushroom Sausages
Chicken and Noodles
Chicken Paprikash
Chicken Stew in Mustard Cream
Curried Beef Stew
Fig Pizza
In yer face, roasted vegetable bouillabaise
Karl's Killer Cod (no K on the Cod)
Ketchup, the best part of the meatloaf
Little Fingers and Little Toes
Mushu Burgers
Mushu Pork, not in the least bit authentic
Noodle Stir Fry with Pea Greens
Roasted Pork with Vegetables
Second Best Curry Ever
Steak Sandwiches
Thai Beef Skewers
Wicked Chicken
Breakfast
Bacon
Corn Cakes
Side Dishes
Cranberry Walnut Salad
Fried Green Tomatoes
Fruit Salad
Honey, Lime and Cilantro Slaw
New Fry Batter
Sea Potatoes
Sauces etc.
Killer Bee Sting (Habanero Honey)
Maitre D' Butter
Peanut Sauce
Thai Injectbale Marinade
Dessert
Blueberry Coconut Custard Pie for Father's Day
Let's put Chloe through college one frog at a time! Buy a book here.
Also Lemon Chicken
Campfire Cuisine-Lemon Chicken
Chicken and Dumplings.
Chicken Florentine Cassrole
Chicken and Mushroom Sausages
Chicken and Noodles
Chicken Paprikash
Chicken Stew in Mustard Cream
Curried Beef Stew
Fig Pizza
In yer face, roasted vegetable bouillabaise
Karl's Killer Cod (no K on the Cod)
Ketchup, the best part of the meatloaf
Little Fingers and Little Toes
Mushu Burgers
Mushu Pork, not in the least bit authentic
Noodle Stir Fry with Pea Greens
Roasted Pork with Vegetables
Second Best Curry Ever
Steak Sandwiches
Thai Beef Skewers
Wicked Chicken
Breakfast
Bacon
Corn Cakes
Side Dishes
Cranberry Walnut Salad
Fried Green Tomatoes
Fruit Salad
Honey, Lime and Cilantro Slaw
New Fry Batter
Sea Potatoes
Sauces etc.
Killer Bee Sting (Habanero Honey)
Maitre D' Butter
Peanut Sauce
Thai Injectbale Marinade
Dessert
Blueberry Coconut Custard Pie for Father's Day
Let's put Chloe through college one frog at a time! Buy a book here.
Sunday, March 15, 2009
Chloe's Cake
Chloe
Chloe the Early Year - God
Little Miss Sunshine - Roger Hargreaves
All the Frogs in the Pond - Kristi White
The Going to Bed Book - Sandra Boynton
Now We are Six A. A. Milne
Fox in Socks
Harold
One Fish
Two Fish
Max
Mr. Topsy Turvy
Mr. Bump
Laura Ingalls & Charlotte
Little Critter
Mr. Noisy
Chloe's party was story book themed. We sent invitations that looked like books, asked everyone to bring their favorite childhood story book as a gift and made bookmarks as a craft. I only wish I could have tied the cake in with the theme somehow.
Wednesday, December 31, 2008
Happy New Year!
As far out there as I am willing to go sometimes, there are a few things that are so deeply and ritualistically traditional that the thought of changing them seems sacriligious. So today, as I was injecting the turkey with an amazing Thai marinade; a (rather large) part of me was saying "No! No! No! Stop that!" However, I have three other turkeys in the freezer so if this experiment fails, in the next month or two I can make up for it with simple salt and pepper and a bit of oyster dressing.
Thai Injectable Marinade
2 Tablespoons Red Pepper Flakes
2 inch piece of fresh ginger roughly chopped
1 head of garlic peeled
the juice and zest of 3 limes
1/4 sugar
2 Tablespoons molasses
2 Tablespoons vegetable oil
1/4 cup fish sauce (don't be a wuss)
2 Tablespoons Bragg's Liquid Amino or soy sauce
1 Cup water
Blend everything together in the blender. If using as an injectable you might want to run this through a strainer.
I'll be putting the turkey in the oven in about 15 minutes. We're having coconut rice and a mix of broccoli and peppers as a side dish. I'll let you know how it turns out.
Thai Injectable Marinade
2 Tablespoons Red Pepper Flakes
2 inch piece of fresh ginger roughly chopped
1 head of garlic peeled
the juice and zest of 3 limes
1/4 sugar
2 Tablespoons molasses
2 Tablespoons vegetable oil
1/4 cup fish sauce (don't be a wuss)
2 Tablespoons Bragg's Liquid Amino or soy sauce
1 Cup water
Blend everything together in the blender. If using as an injectable you might want to run this through a strainer.
I'll be putting the turkey in the oven in about 15 minutes. We're having coconut rice and a mix of broccoli and peppers as a side dish. I'll let you know how it turns out.
Thursday, November 27, 2008
Happy Thanksgiving
Who knew how much two words can change your life? Five years ago I was taking a break from a 22 pound turkey and a ridiculous vat of stuffing and chatting with a few friends on the game site where I played. I was in a festive mood so I decided to send Thanksgiving greetings to anyone who showed up on the site.
"Happy Thanksgiving!"
Two words. I must have sent out dozens of them. I got a lot of "Thanks" and "You too ;)" a couple of "Not American, don't celebrate it." Nothing I felt the need for further reply. But then...
"Happy Thanksgiving to you also. :) Shame I won't be celebrating it like
you guys do though..."
Hmmmm...Ok. I'll chat.
We talked about an English equivalent holiday. (None) We talked about turkey. (Yum) We talked about our lives. (Busy) We talked about online dating. (Stupid)
Unless of course you end up married...
Five years later. In about half an hour I'm going to turn to my husband and say "Happy Thanksgiving!" I'm gonna kiss him and I'm gonna kiss our beautiful daughter. I have a lot to be thankful for.
"Happy Thanksgiving!"
Two words. I must have sent out dozens of them. I got a lot of "Thanks" and "You too ;)" a couple of "Not American, don't celebrate it." Nothing I felt the need for further reply. But then...
"Happy Thanksgiving to you also. :) Shame I won't be celebrating it like
you guys do though..."
Hmmmm...Ok. I'll chat.
We talked about an English equivalent holiday. (None) We talked about turkey. (Yum) We talked about our lives. (Busy) We talked about online dating. (Stupid)
Unless of course you end up married...
Five years later. In about half an hour I'm going to turn to my husband and say "Happy Thanksgiving!" I'm gonna kiss him and I'm gonna kiss our beautiful daughter. I have a lot to be thankful for.
Subscribe to:
Posts (Atom)