Annie DeMoranville

Work Wednesday: Inspiration

You may remember this photo from my last trip to Los Angeles for research. I knew the moment I snapped it, it would be the cover for TJ Wilde Mysteries: Full Sail.

I handed it off to my cover artist a while ago, and we have been tossing around ideas, colors, and themes for the front and back cover. I told her I was in no hurry since I was hopelessly stuck in inertia.

Last week, she surprised me with a mockup of the first draft of what we had been discussing. It was amazing. She said she decided to go ahead and get started because she knew that having a cover was often enough to get me excited to finish up a book.

Tuesday Tunes Trailers

I’ve followed this rescue organization for at least a decade. Movie looks like a good cry

Thanksgiving Files: Let’s Talk Turkey and Sides

This is truly a New Menu Monday: Bourbon Maple Turkey just in time for the big T-Day

Looks odd, but really kept the bird moist.

Next to a deep-fried turkey (that someone else cooks) Bourbon Maple Roasted Turkey has to be one of my favorite ways to cook a bird – in cheesecloth (!) no less. A recipe I shared in 2021 when I first tried it.

Turkey basics – try to stay with a 12 to 14 lb bird – two if you’re expecting a houseful. This size will cook quicker, stay moister, and generally taste better than a huge bird.

Second – spatchcock that baby. You’ll be able to use the back for stock and avoid dried-out white meat. This method roasts quicker, avoids the need to brine or inject the bird and lets the white and dark meats finish cooking at the same time.

Here is a great video on how easy it is to spatchcock a turkey, along with a very simple roasting recipe.