I spatchcocked the turkey this year for our Thanksgiving dinner. It roasted evenly and came out of the oven juicy and deep golden brown. I think I will always do a turkey this way. One cut up onion, two ribs of celery and one cut up apple were my aromatics. Seasoned, softened butter and olive oil were slathered over Mr. Tom Turkey. Salt and pepper, of course.
The table was set with pretty dishes. Remember to use them throughout the year, not just for holidays. Any night of the week can be special, when Grandma’s best is brought out.
Friday meant laundry duty. I washed up all the dirty kitchen towels and table linens. Switching Fall linens for Christmas ones, the linen chest was opened and closed several times.
On the porch, Herman donned a red shirt and hat and beard. He’s incognito as Kris Kringle. I made his beard from a scrap of fabric and cuttings from a string mop.
Peppers planted last Spring had a poor showing, during the growing season. Frankly, I purposely ignored them, trying to teach them a lesson for not giving me peppers on my time schedule. Today I saw that they were loaded with fruit. Peppers were blanched then put in the freezer and a pot of jelly processed. Their colors are just right for the Christmas season.
I may have gone one shade of green too dark, with the food cloring. This looks really Grinch Green. Hope it tastes good.
Blessings from the Exile’s Kitchen.
theexileskitchen 