One of my all time favorite holiday’s is next week. The one that seems to get forgotten about in the stores between Halloween and Christmas. I know I’m thankful for Thanksgiving! Though we really should be thankful more than just one day a year, right?
I’ll be making my usual Thanksgiving feast, and we’ll have about 12 or 13 sitting down to pig out. It’s going to be quite the festive first Thanksgiving in our new house! Can’t wait!
Speaking of Thanksgiving… The Great Turkey Hunt is on. Those of you who don’t eat meat, you can skip to the next interesting item. I usually get a Butterball and add butter under the skin (Princess Nagger and I like to joke that I’m giving the turkey a boob job, since I add butter under the skin of the breasts. I know, we’re like a 12 year old boy with all our snickering. Now Princess Nagger is actually 12, so that reference might not work…)
Anyway…seems that turkey’s are a bit on the scarce side this year, as the turkey farmers didn’t raise as many or some such thing. I wanted to get a 25 lb turkey, but balked at the price, hoping for a good deal as we get closer to Thanksgiving. I don’t want to wait too long, though, so I’ll be out hunting down the perfect turkey today so I can rest easy.
Which brings me to a question I have about turkeys and cooking turkeys in general (Jan, maybe you can answer this?) I have never ever brined my turkey, but I saw this yummy brine recipe on a friend’s blog, and thought maybe this year I might brine my turkey. And the only reason I am even thinking about brining the turkey this year, is because Bobbi’s recipe is a wine brine.
That, my friends, is pretty much a no-brainer for me.
Maybe if I did decide to save money get a turkey that’s not Butterball, brining it might make it even better. Or make the Butterball even better, who knows. Jan? Any thoughts on brining?
One thing I will not do is this:
Princess Nagger thought it was the coolest thing since sliced bread – or in her words, “Genius!” but that looks like way too much work for me, and while I do like bacon, I’m not a bacon lover to the extreme like PN is, so….yeah, no. Not gonna happen.
In other news… We have a milkman! And no, he’s not a unicorn and doesn’t arrive with rainbows and sparkles. Though I wonder if he would if I asked him to? Bet you thought that was either a myth or we’d have to travel the Time Continuum to June Cleaver days to actually have milk delivery.
That’s another thing I love so much about Washington State. We get a milkman:
And yes, if you notice the hay bale in the background, I did indeed finally get my porch decorated. I’ll have to take pictures later today when it’s sunny out and share those tomorrow. I know you were probably wondering about that and concerned about my well being.
And yes, I was snickering while writing that last paragraph.
Oh yeah, back to the milkman – I remember we had deliveries when I was a kid, so I was tickled to see they’re still doing them straight from the farm to our doorstep. I love getting fresh milk and eggs delivered weekly, and I like being able to adjust (as in add or delete) different items from the deliveries as I see fit.
While it’s a tad pricier than buying the dairy items in the store, I like that what’s delivered is way fresher. That’s worth the minor price difference to me, plus sometimes I’d have to make a special trip to the store just to get eggs and milk, so this saves that gas and it’s a wash overall.
Yes, I pretty much crunched numbers in my head to justify it. That’s how I roll.
Well, I had more to tell you, like Princess Nagger’s birthday over the weekend, but I went off on a turkey tangent, so I’ll save the rest of the tidbits until next week.
That’s a wrap for this week – you know the drill, link up and join in the fun, everyone is welcome.
Keeping the random alive (barely) – feel free to snag a badge and play along – one for my wino friends:
And one for my non-wino friends: