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?
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: