TJ Wilde Trilogy · Duxbridge Mysteries · Jennifer McCaffrey Mysteries
I’m having a low-key Thanksgiving this year. No traveling, no big event here. I’m heading over to friends. I’ll be taking Cranberry Sauce and Chocolate Chip Cookies.
Here’s another round of Thanksgiving recipes from 2021:
The local grocer had turkeys on clearance. They are all marked at $8 and I sorted through them until I found a smallish one at 13 lbs. So why not a turkey dinner in May?
Don’t miss the sign in the upper right-hand corner. The pups were very good while we traveled and held an estate sale to empty my father’s house.
I try very hard to resist getting them any more stuffies, but I saw the two goats at the thrift store, for the outrageous price of $2 each. I had hoped for three, because you cannot bring only two stuffies into the house when there are three dogs. Then I spotted the horse (for the same ridiculous price) and knew it would be Trixie’s newest snuggle stuffie. She likes the big ones for that full-body snuggle.
And why do I usually resist the urge to buy more? This is why:
A foggy morning on the plains
I’ve been traveling, working, and not even sure what day it is. Lots has gotten done, and yet I feel like nothing is getting done.
Planning on a quiet Thanksgiving week, filled with writing if I can.
“Do what you want with my music, darling, just don’t make it boring.” – Freddie Mercury
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.
Annie DeMoranville 