TJ Wilde Trilogy · Duxbridge Mysteries · Jennifer McCaffrey Mysteries
What's to say? I love to cook and I think families benefit from sitting down together for dinner every night.
Unfortunately, I do not have an artist attribution for this lovely watercolor.
Probably no blogging this week. It’s looking to be very busy and I’m wrapping up the first rewrite, so that seems more important right now.
Be good…
A few Thanksgiving recipes, with a link at the bottom for all the recipes available for your holiday feast.
As always, the bird will be spatchcocked again and grilled on the pellet grill. Here are the steps – roast it in the oven or on the grill:
This is the only way I’ve been preparing turkey since my first attempt. The only thing I change up from the first time I prepared it, is that I skip the metal rack and instead I place the bird on a bed of carrots, celery, and onion. I’ll also add some spices and herbs: sage, thyme, rosemary, and garlic cloves to the bed. With the shorter cooking time, the flavor needs the boost that the roasting veggies add.
Sometimes I roast it in the oven, but if the weather is nice enough, I’ll roast it on the wood pellet grill. I like the pellet grill because I can control the temperature as I would in the oven.
Freddie Mercury: “Do what you want with my music, just don’t make it boring.”
This has been going around, but I wanted to make sure everyone saw the original. If you click over to YouTube, in the description are the credits of the entire cast and crew.
The last month has been wild and I’m having trouble keeping up. I desperately need to focus on the Full Sail revisions, so for the next few weeks I’m going to let Julia Child do the menus for me. I love that PBS has an entire YouTube channel of her shows.
Since it’s fall and apples are coming in, I thought we’d start with this one:
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I apologize, and hopefully they will correct the problem this decade. Meanwhile, use the contact forms to email us.
This is a pinned post. Scroll down for newest blog posts. Thanks!
Annie DeMoranville 