Thank You to My Advertisers: 11/23-11/29

As of November 2009, I will no longer be with Entrecard, so in order to free-up valuable file space, I have removed the images and contents from this page. I apologize for any inconvenience this may cause. However, I invite you to stop by my main page and see if there is anything of interest to you...

Everyday Living

My Lemonade Award

A few weeks ago, I was awarded the Lemonade Award by Chronic Chick Talk and I want to thank her for thinking of me. I apologize for taking so long to respond to this prestigious award and will waste no further time in passing it along.



Da Rules:

* Put the logo on your blog or post.
* Nominate at least 10 blogs which show great Attitude and/or Gratitude!
* Be sure to link to your nominees within your post.
* Let them know that they have received this award by commenting on their blog.
* Share the love and link to this post and to the person from whom you received your award.

As always, I understand that some may not be able to participate. The purpose of these awards is to acknowledge the hard work and dedication you put into your blogs.



I also want to thank The epitome of invincibility & confidence for awarding me the coveted Butterfly Award. Thank you very much for thinking of me.

My Thanksgiving Gravy

Here is what I did last year for my gravy. I am changing it a bit this year, so I'll have to see how it goes. However, according to a trial gravy I made using chicken stock, it should turnout pretty good.




What you will need...

Turkey drippings
Flour
Butter...unsalted, please
Cardamom...To taste
Salt/Chicken Bullion Cube (crushed)...To taste
Pepper...To taste
For adding the flour and the butter, I use a 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...


The Gravy Groove...

• 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 the same color as my hair, blond. So, I whisk over medium heat for about 5 minutes




• Once you reach your desired color, slowly add the 3 cups of turkey drippings; whisking constantly


• add 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 _1/2 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 the 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.

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, repeat until you get the your desired consistency.

What I am doing different this year...

I am replacing the cardamom with a spice called Grains of Paradise. I purchase it whole and then grind the amount I will use. My "trial run" with the chicken stock turned out very well, so I figured I would give it a shot on the Big Day. I'll let you know how it goes.

Of interest...How to Cook Your Thanksgiving Turkey