Favorite Holiday Classics

In no particular order,

Here are a few of my favorite holiday classics

A Novel Experience

Well, I finally did it. On Saturday at around 6:30pm, I finished my novel. I have to say that the experience, although very intense, was also very fulfilling. For me, it was 27 days of total immersion in my book. When I wasn't spending hours writing, I was thinking about how to move the plot along and believe it or not, actually dreaming about it.

There were times, too many to count, where I would literally spend hours in front of the computer, trying to think of what to write. I would know where the story needed to go, I just didn't know how to get it there. Then, there were those magical times when the story would actually write itself. Wonderfully, this happened on Friday and Saturday, because on each of those days, I was able to write over 4,000 words.

When it was finally over and the last word written, I have to admit that I was a little sad. I had lived with these characters for the past 27 days and all at once, it's over. There were times when it was frustrating and other times when it was fun. But overall, it was a very rewarding experience and one I would gladly do again.

Now, since my brain is currently running on empty, I plan to do something a little different this week: I'm going to be sharing some of my favorite holiday movies. I know, you can actually see the affiliate monster rearing its head, and you would be correct. These posts will be mainly for search engine use, but I'm hoping you might get a kick out of looking at my choices. Also, this will allow me a chance to recover from my writing marathon.

I hope you all have a great week and if you have any holiday favorites, please feel free to let me know; I'm always on the lookout for a good movie.

Friday Fotos: 11/27

I hope you all had a wonderful Thanksgiving. I don't know if any of you are going to brave the crowds and actually be at the stores at 4:00AM, but I can tell you that I will not be one of them. I got roped into that several years ago and I vowed never to do it again. Anyway, I hope you enjoy the pictures and have a terrific weekend...





courtesy of... pyzam.com



I hear there was a movie with a similar title...

courtesy of... icanhascheezburger.com




Yes! I love this...

courtesy of... failblog.org

Your Guide to Lump-Free Gravy

This is the last in my series of Thanksgiving Day posts, so I hope the previous articles have given you some new ideas to try. The following gravy is flavored with the dripping from your turkey and is not made from the giblets. I hope you all have a terrific Thanksgiving.


What you will need...

Turkey drippings
Flour
Butter...unsalted, please
Cardamom...To taste
Salt or 1-Chicken Bouillon Cube (crushed)...To taste
Pepper...To taste
For adding the flour and the butter (making the roux), I use a 1:1:1 ratio...1 Tbsp of butter to 1 Tbsp of flour to 1 Cup of liquid. I will be writing this recipe to accommodate 3 Cups of turkey drippings...


Putting it together...

• Try and separate the fat from the turkey drippings
• In a sauce pan over medium heat, melt 3 Tbsp butter
• Once melted, add 3 Tbsp of flour and whisk to combine
• Now is decision time. How dark do you want your gravy, because the longer you stay at this step, the darker your gravy will be. I like my gravy to be somewhat lighter, so I will whisk over medium heat for about 5 minutes. If you want your gravy darker, keep whisking. For a very dark gravy, as in a gumbo, you will be at this step for about twenty minutes
• Once you reach your desired color, slowly add the 3 cups of turkey drippings; whisking constantly
• add salt or crushed bouillon, pepper, and cardamom (cardamom has a rather strong flavor, so I like to start with this small amount and continue adding until I reach the desired flavor...start with a ½ tsp
• Continue adding the pepper and cardamom, until you are happy with the flavor.
• Continue whisking until the gravy boils (This is when it will reach its full thickening potential)
• You should end up with a very tasty, lump-free gravy
• If you need to delay service, take some plastic wrap and set it directly on top of the gravy. This will help prevent that wonderful "skin" from forming

Troubleshooting...

Gravy seems to be "missing something"...I usually crush a chicken bouillon cube and add it to the gravy. This seems to correct the problem. If not, try adding some chicken stock or experiment with a little crushed sage or a very tiny amount of mace. If the gravy has too strong of a turkey flavor, you might want to dilute it with water or, if you don't mind a white gravy, add milk or cream.

Gravy is not thick enough...In a separate bowl, spoon-in about a half cup of your gravy and whisk an additional Tbsp of flour. Once well incorporated and no lumps visible, add it back into the main gravy and whisk well. Bring to a boil. If this does not thicken it to your liking, grab a bowl and place a tablespoon of flour in it. Then, take some of your hot gravy and mix it with the flour (if you add the flour directly into your gravy, you will get lumps, so we take this extra step). Once the flour is fully incorporated, mix it in with your gravy. Repeat until you get the your desired consistency.



Something else you might want to try...

• Replace the cardamom with a spice called Grains of Paradise

Originally published as...My Thanksgiving Gravy

My Thanksgiving Turkey

This is how I've been preparing our turkey for the past several years. It comes out very moist (thanks to the turkey bag) and the aromatics really give the turkey an added boost.

As an aside, even though it has never happened, I always have the fear that our turkey will turn out like the one an Christmas Vacation. Anyone else have this fear?




What you will need

Turkey...any size, we usually get between 20-25 lbs.
Turkey bag...used in the baking process
Turkey Pan
Broiler Pan
Meat Thermometer (Example of the kind I use, is at bottom of page).
Flour...1 Tbsp
Compound Butter...Click here for recipe
Oranges...2-3
Onions...any leftover from other recipes
Celery...any leftover from other recipes
Herbs...any leftover from other recipes



Cooking the Bird

• First remove the surprise packages in the neck and the body cavity
• Rinse the bird inside and out
• Remove the pop-up thermometer
• These things are set to pop at 185⁰. Your bird will continue to cook while resting and the final internal temperature will be around 195⁰ or more. This will give you a turkey that is less moist than I prefer. I use my own thermometer and remove the turkey at about 160⁰ to 170⁰, which will give you a nice, moist turkey that is also well-cooked (final temperature around 170⁰ to 180⁰).
• Take the Turkey bag and put the flour inside it, then shake to coat the bag
• Work your fingers between the skin and the breast on both sides...making a cavity
• Take the compound butter, slice it, and insert in the cavities you created
• Once the cavities are filled, cut the oranges in half and squeeze juice over the turkey
• Place used oranges inside the body cavity
• Place a few slices of your compound butter inside
• Place any extra herbs, onions, celery, etc, inside the body cavity
• These are used ONLY as aromatics and are NOT to be eaten
• These additions will help flavor the turkey as it bakes
• Place turkey pan on broiler pan (I never trust those turkey pans to be able to hold the weight of a turkey)
• Place the bird in the turkey bag, use the supplied tie to close the bag
• Cut a few slits in the bag, and place on pan
• Insert thermometer, through the bag, into the thickest portion of the bird
• Place the turkey in the oven and cook according to the directions
• When the thermometer reaches 165⁰- 170⁰ remove the turkey and let rest at least 30 minutes
• Your turkey will continue to cook and carry-over will continue to raise the temperature an additional 10 degrees
• Remove the aromatics and discard
• It will looked burned where the compound butter was placed, but believe me, it isn't
• Cover with foil and let rest for 30 minutes (I'm sure you will be able to find something to do while the turkey rests)
• You should end up with a nice, moist turkey with a great flavor

Here is a thermometer like the one I use. Very good and versatile...





Originally published as...How to Cook Your Thanksgiving Turkey

Whipped Potatoes for Thanksgiving

As you look over the ingredients to this recipe, you may raise your eyebrows when you come upon the buttermilk, but this will give your potatoes a nice tangy flavor. If you're unsure that you want to release this powerhouse of taste on Thanksgiving, why don't you make a smaller batch and try it out first. Just substitute buttermilk for the milk or cream you usually add.

What you will need:...

Potatoes...10 pounds (1 bag)
Butter...½ to 1 stick
Salt...to taste
Pepper...to taste
Buttermilk...½-1 cup
Parmesan Cheese...1-2 cups

measurements are estimates and based upon texture/taste


Putting it Together...

1. Skin potatoes and cut into quarters (this allows the potatoes to cook more quickly)
2. Put in large pot, add water and salt (I usually put in a few chicken bouillon cubes to add a little flavor to the potatoes).
3. When fork tender, remove from heat and drain
4. Turn-off burner and replace potatoes in pot and return to burner. This will allow the excess water to steam out of the potatoes. Be sure to keep an eye on them, so they do not burn
5. Place the potatoes in a bowl
• If they do not all fit, you will need to repeat the following steps with the remaining potatoes (although cutting-back on the measurements)
6. Add butter, salt, and pepper
7. Mash with a potato masher and then use a hand mixer to blend
8. Add 1/2 cup of Buttermilk and continue whipping
9. Add additional buttermilk until you reach the desired consistency
10. Add additional salt and pepper to taste
11. Add the Parmesan cheese and mix until well incorporated
12. Take any additional potatoes and repeat steps 6-11

Here's what they look like...






Originally posted as... Tangy Whipped Potatoes

Friday Fotos: 11/20

Have a happy Friday everyone and enjoy the pictures...




Izzy soon discovered the error of her ways...

courtesy of... my wife's friend




Huh??...

courtesy of... hahastop.com




Oops...

courtesy of... icanhascheezburger.com

My Favorite Pumpkin Pie

Double-Layer Pumpkin Pie


What you will need:

Ready Made Pie Crust...1 (pre-backed)
Cream Cheese...4 oz, softened
Cool Whip...1 ½ cups,
Pumpkin...1 can, 16oz
Jello Pudding Instant Vanillas Pudding...2 packages (4 serving size)
Cold Milk...1 cup plus 1 Tbsp
Sugar...1 Tbsp
Ground Cinamon...1 tsp
Ground Ginger...½ tsp
Ground Cloves...¼ tsp


Putting it together...

• Preheat oven to 450⁰


• Poke the bottom and sides of pie crust with a fork


• Back pie crust in oven for 10-12 minutes


• In a large bowl, mix Cream Cheese, 1 Tbsp of milk, 1 Tbsp Sugar until smooth


• Gently stir in Cool Whip


• Empty mixture in the bottom of the crust and spread evenly




• In another bowl, pour 1 cup of milk


• Add pumpkin, pudding mixes, and spices


• Mix well


• Spread over cream cheese layer




• Refrigerate for 4 hours or until set

Now, being lazy and since my wife doesn't like the graham cracker crust, I use the ready-made pie crust. However, if you like graham crackers, here is the recipe for the crust (the way I like it).

Graham Cracker Crust...



What you will need:

graham cracker crumbs...1 ½ cups (about 20 squares)
butter..._1/3 cups, melted
Measurements courtesy of Betty Crocker


Putting it together...

• Combine the graham cracker crumbs and melted butter


• Mix well


• Layer bottom and sides of pie pan

Originally published as...Double-Layer Pumpkin Pie

My Classic Apple Pie

Okay, I know it's strange posting the deserts first, but I like to make them a few days in advance. This way, they are not only done and out of the way, but it also allows the flavors to blend together longer. It may seem strange to use Crème Fraîche (a rich sour cream) and black pepper in an apple pie, but one taste of this pie and you may be hooked. Anyway, this is one of two pies that I make for Thanksgiving. I will share the pumpkin pie recipe tomorrow.


Apple Pie with Crème Fraîche and Black Pepper



What you will need:

Pie Crusts...2
Granny Smith Apples...2 ½lbs.
Sugar...about ¾ cup plus 1tsp.
Fresh Lime Juice...2 Tbsp
Salt...Pinch
Black Pepper...¼ tsp. (freshly ground, if possible)
Flour...4 Tbsp
Calvados or Brandy...¼ Cup
Crème Fraîche...½ cup click here for recipe
Milk...about 1 Tbsp


Putting it together...

• Preheat oven to 425⁰F


• Place 1 pie crust in pie pan


• Peel, core, and cut the apples into ¼ inch slices (you may also cut them into cubes, if you like; I've done it both ways


• Place them in a bowl and add ¾ cup of sugar, lime juice, salt, pepper, and flour


• Toss to coat the apples evenly


• Add the Calvados and the crème fraîche


• Toss to mix well


• Cover and let set at room temperature for 20 minutes


• Taste the mixture and add sugar if necessary


• Transfer mixture to the prepared pie pan and distribute evenly


• Brush the edge of the dough with milk and place the second crust on top and seal


• decoratively crimp the edge


• Brush the top with remaining milk and sprinkle with the remaining teaspoon of sugar


• Cut 3 vents in the top of the crust


• Place on a baking sheet and place in oven


• Bake for 15 minutes, then reduce heat to 375⁰F, and bake for an additional 55 minutes


• Crust should be crisp and apples tender when pierced with a knife


• Remove from oven and allow to cool 30 minutes

Recipe courtesy of Michael Kalanty of the California Culinary Academy

This is a pie I first made about 11 years ago and after that first year, it has since become a Thanksgiving tradition.
This pie also makes a great gift. Prepare as above, but do not bake. Make a copy of the baking instructions and include that with the pie. I believe that the smell of an apple pie baking is also a gift.

Enjoy

Originally published as... Apple Pie with Crème Fraîche and Black Pepper

Getting Ready for Thanksgiving

As you know, Thanksgiving is just over a week away and if you are anything like me, you will be scrambling to get the house cleaned and trying to put together a menu. So, with this in mind, over the next week or so, I will dust-off some of my old Thanksgiving Day recipes and share them with you. Although I can't help you with the cleaning, maybe I can help you with the menu.

So, to start things off, I have included a few items that I make every year. These two items need to be made several days in advance, so I usually start the Crème Fraîche (for use in an apple pie) on Sunday and the compound butter (for use in the turkey) on Monday.


Crème Fraîche:

Things you'll need:

Heavy Cream...1 cup
Butter Milk...1 Tbsp
jar w/lid...1


Putting it together...

• pour heavy cream into jar


• add buttermilk


• mix well


• put lid on jar and let stand at room temperature for 24 hours, then refrigerate


• can be stored for up to a week

Any left-over Crème Fraîche can be used as a very rich sour cream.

Compound Butter:


Things you'll need:

Butter...1 lb. (4 sticks) unsalted, please
Fresh Sage...1 Tbsp
Fresh Rosemary...1 Tbsp
Fresh Thyme...1 Tbsp
Olive Oil...1Tbsp

These three (sage, rosemary, and thyme) are also referred to as a Poultry Mix. All measurements are considered a baseline; if you prefer a stronger flavor, you can increase the amount of herbs or reduce the amount for a milder flavor. If you cannot find fresh herbs and need to use dried herbs, you will need to reduce the baseline measurements by 1/2, as the dried herbs have a more concentrated flavor.


Putting it together...


• Place butter on counter to soften


• Take the herbs (try to avoid including the stems) and chop them very fine or, if you have a food processor, place them in there and pulse until finely chopped.


• Next take your softened butter and place in your food processor


• Add a small amount of olive oil (1Tbls)




• If you do not have a food processor (like me), place butter and herbs in a bowl and mix with a hand-mixer until well combined.




• Pulse until well combined


• Take plastic wrap and place on the counter


• empty butter onto the plastic wrap


• fold the wrap over the butter


• Using the edge of a cookie tray or other straight object, press it against the butter and tightly form into a log about 1-inch in diameter (the plastic wrap acts as a mold)


• careful not to get the plastic wrap under the butter, roll-up and twist both ends


• place butter in refrigerator

Friday Fotos: 11/13

Well, another week has almost come to an end. I hope you all have an enjoyable weekend. Unfortunately, I will be writing and cleaning the house for Thanksgiving.



Okay, what's wrong with this picture...

courtesy of... www.funlol.com



Hmmm...

courtesy of... www.funnyjunk.com



Does this look familiar...

courtesy of... icanhascheezburger.com

Some Novel Progress

I've sat in front of this blank screen for the past fifteen minutes and I just can't think of anything to say. I guess spewing-out 1800 words a day has started to affect my tiny brain. So, I have decided to just include a short snippet of my novel.
Now, to reiterate, the 50,000 words that are to be written basically constitute a rough draft, so that is what you will be looking at. You will read it as I have first written it: with no proofing or modifications. The only thing I have done is spell-check, so you may even run into some words that don't really belong. As you will be able to see, I am still having difficulty with the dialog thing, but hopefully, I will get the hang of it eventually.

Well, the excerpt you will read takes place just after the main character, Eric, finds out about the weird things that are happening in the house he has just inherited from his uncle. Pam is his girlfriend and Bob is the attorney handling the estate.

Eric caught himself looking up at the ceiling and decided that he wanted to take a walk upstairs. “Let’s go to a look at the upstairs, everybody.” So, they all got up and moved across the room and started for the stairs. “You know, Eric said, “this is actually a really nice house.”
“I agree,” Pam said.
They all walked up the stairs and looked around the room. At the very top of the stairs and to the immediate right was the bathroom, newly enlarged due to the remodel. It had a nice Roman tub, which would be great for taking a leisurely soak, if guys did that sort of thing. There were also two windows that gave-off spectacular views of the farm. The first window looked towards the South side of the property and the other window, which was the newly installed window and directly above my uncle’s old bedroom, looked towards the east.

Looking immediately to the left, you will enter the main living area of the second floor. It was a large, open room that was divided by a chimney going through the center. There were also two banks of windows on either side of the room; one set facing east and the other facing west.

Looking around, Eric stated, “Well, this doesn’t look so bad. Okay, we have footsteps and lights turning on and off, anything else?”
“As I said, that was just the beginning. There are a few additional things that your uncle mentioned. For example, he also mentioned that he heard voices, growls, heard banging, and even saw something, but he never would tell me what he saw.”
“I see,” Eric responded. “And did he ever tell you why he continued to stay here, if he heard and saw all of this?”
“Again, he never did tell me why he continued to live here. I imagine that it could be because it was his house and that it had been in the family for all those years. I just don’t know. Anyway, I figured that you should know about this.”
Eric said, “Well, I do appreciate you letting me know. I must say that if it hadn’t been for those weird dreams and the fact that my uncle has had the exact same ones, I would not have given this a second thought.”
“Well,” Bob said, “I felt that you should know. Now, why don’t you two take a look around the rest of the house and then we’ll take a little hike in the woods; there’s something else that I would like to show you.”

National Novel Writing Month...Update

Official word count 13,590/50,000.

Well, I've been at it for a week now and I must say that this writing thing is not easy. Granted, the first few days were a breeze, it was slow going, because I was in the process of setting the stage for the story, but the words just came to me and I had no problems trying to think of what to say. Over the past few days, I really can't say that anymore.

First off, this is the first time I have attempted writing anything of this magnitude, so I am not used to supplying the amount of detail that is needed in a novel. Another thing that I am trying to get used to is writing dialog. I have VERY limited experience in this, so it is making life difficult, trying to make that part of the story flow somewhat smoothly.

There are times when the story seems to write itself (Oh, I love those times) and there are also times when it's like trying to pull teeth. During those times, I just have to keep pushing the story forward, until I can breakout and run for the end zone (Yes, I'm watching the football game while writing this). The story is coming along and hopefully, over the next week, I will get into a better rhythm.

I realize that this post is somewhat disjointed (you think??), but I just wanted to give a quick update of what it's been like.

Friday Fotos: 11/6

Another Friday is upon us. I hope these photos help brighten your day...





courtesy of... funnyjunk.com





courtesy of... lolpix.com





courtesy of... icanhascheezburger.com

Yum Yum and the Tongue

While I am knee-deep in writing my new novel (soon to become a major motion picture..I wish), I probably won't be writing many long posts, for which you are all most likely jumping for joy. My current word count is 5200/50,000. With this in mind, I decided to post a few pictures of our newest family member.

My wife was able to get these shots with her phone-camera.


Yes, we have a dork cat...