Daily Archives: November 19, 2014
As the Song goes, The Show Must Go On!
It is a pretty common fact that when you get good news, you went through bad news prior. Well, in some ways this is the way it happened for me too. I just wanted to drop a little line and ask for prayers for calmness and bravery.
For the next few days I will go through something hard, and then enjoy the rewards of being a big girl. LOL Tomorrow is where the prayers come in. I am driving to the dentist with my big girl panties on; but as I walk through the cold, heavy metal doors, my stomach will knot up, my legs and teeth will chatter and I will feel faint as I get a tooth pulled.
I am not getting all of them pulled. I have delayed that part. I didn’t want to go home with a mouth full of pain and I would be no joy to be around. I can always be that way after the holidays. I went to the dentist in the beginning because a large filling cracked and I am going to have that particular tooth pulled in the morning. So pray that I remain strong and that big girl I described above.
My reward will be; the next day I get to leave with my daughter and family to head back to Indiana to celebrate Thanksgiving with my family. Yes, I am overly excited I guess, but why not? I haven’t seen my two sons and their families since Sept. 29th. Have I been in Russellville, Ky that long? Yup, I guess so.
So as the song goes, on with the show!!!!
Banana Traybake – Gluten Free
gluten-free friendly recipe
This is a super easy recipe that makes a yummy moist gluten free cake.
Lovely as a cake it also goes really really well with custard as a pudding and to be honest, most folk don’t even realise its gluten free!
I use a roasting tin to make this as you need the deeper sides, even as a gluten free cake it rises really well, much to my delight because I’ve made some shockers over the years!
Makes 16-20 pieces.
6 large bananas
300g caster sugar
200g butter, melted
150g rice flour
100g tapioca/arrowroot flour
150g coconut flour
50g buckwheat flour
3 tablespoons gluten free baking powder
100g Demerara/ raw sugar
1 tablespoon ground cinnamon
Preheat the oven to 170 degrees Centigrade.
Grease and line a 30x23cm roasting tin with baking parchment.
Process the bananas and sugar, add the eggs and process again.
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I Refuse to Belive It, I Just Can’t, BILL COSBY
My heart sinks. Now wait a minute. Before you raise your voice to me or point your finger, shaking it in front of my face, let me clarify my feelings.
Bill Cosby, a household name for years. He was a part of our family. He was the first black family that my parents watched on television every week and he helped more black and African Americans to walk through doors of opportunities. His words brought laughter to our home. It felt good to sit as a family and all be laughing together.
I brought up my kids watching this. One of the biggest values I ever had for Bill is his comedy in our lives. He took my stress and worries a way. He made me realize that my life wasn’t so bad. He humored us with his jokes.
His TV show represented American families everywhere. Wholesome shows, where Mom and Dad were involved with not just making sure food and housing was provided for the kids.
These TV parents got involved with their families. Both of them shared in the joy and cried in the sadness their kids were going through. Grandparents and children all sitting together, singing, showing a holding of hands and praying together around the table, giving thanks for what they had. Wouldn’t that be nice to have this once again in our own families instead of everyone eating at different times and places?
I don’t remember one time where Cliff, Bill Cosby, ever boasted about how rich he was or brag on his wife in her attorney position. It seemed to show through their actions, that what was theirs was shared with family.
I refuse to believe the scandal, especially in a time of Bill’s life where age is not on his side. Is it better for him to come forward and try to tune down the negativity? Would he get further by not saying anything, unwilling to acknowledge the hateful and harmful words?
I don’t know the answer to this. He was enjoyed by millions for years on television. Why after all these years has something so devastating come about now? Don’t you think that some where in the cracks this dark, deep secret would have floated to the top during the highlight of his career?
I guess when it comes down to it, I try to look at the whole ball. He was good for us. I know without a doubt our world today has changed since the eighties. People aren’t looking for the good in people near as much as they used to. People are looking for fast bucks, news media, their face on the front page.
I refuse to believe this news scandal, I just can’t. Maybe I will believe if Bill Cosby comes forward and says something; but then again, would I believe it? Isn’t it possible that he could say something to shut the door hard on this topic and go back to enjoying the latter part of his life? I guess the answer will always lay between Bill and his God.
Sausage and Gravy Breakfast Casserole – Shugary Sweets
Different Ways to Cook a Turkey, Along With Recipes
Each year, people across the country sit down around the table on Thanksgiving to eat turkey, one of America’s favorite festive birds. Although most of us are used to eating turkey that has been roasted in an oven, there are many different ways to cook a turkey that you might not know about. If you would like to test out a new way to prepare turkey this holiday season, try one of these 5 turkey cooking techniques.
Regardless of how you decide to prepare your turkey, one of the best ways to get a flavorful bird is to brine the turkey first. Brining adds moisture and flavor to the meat, preventing it from drying out. It takes anywhere from 10 to 24 hours to brine a turkey.
You’ll need a container large enough to hold your turkey and fully submerge it in brine, as well enough room to refrigerate the container. Brine is made with table salt dissolved in water and seasonings, such as herbs, garlic, honey, brown sugar, chili peppers, and molasses.
2. Oven Roasting
Oven roasting is by far the most popular way to cook turkey, but everyone has a different opinion about the best way to oven roast a turkey. The typical process of roasting a turkey consists of thawing the turkey, stuffing it, and sticking it into an oven for a few hours. Many people also elect to cook the stuffing separately rather than in the cavity so that the meat roasts more evenly and potential sanitary concerns are avoided.
Since the outcome of oven roasting can result in dry, stringy, and tasteless meat for the unpracticed cook, there are a number of methods to help ensure the turkey remains moist. Some people recommend deconstructing the turkey and roasting the parts separately to ensure that the white meat is as tender as the dark meat. Another option is to place the whole turkey into the oven when it is completely frozen and solid for a perfectly browned, tender, and moist bird.
Yet another alternative is to roast the turkey upside down, or in other words, breast-side down. When you cook a turkey breast-side down, the skin on the breast does not get too brown and the juices from the turkey moisten the breast while the turkey cooks.
Oven temperatures will vary, but should be set at no lower than 325° F. Cook times will also vary by size of bird, as well as whether or not the bird is stuffed. An unstuffed 16 to 20 pound turkey will take 5 to 5-1/2 hours to cook. The meat can be brined, seasoned or injected with marinades and can also be basted throughout the cooking process, in order to help to keep the bird moist.
Deep-fried turkey has become popular in recent years because of its crispy texture and tender, delicious interior. However, stories abound of people who have started house fires or injured themselves by deep-frying turkeys at home.
Deep-frying a turkey over the stove can be dangerous, but you can use an electric fryer to minimize risks. When deep-frying a turkey, either use a fresh turkey or make sure that the turkey is completely thawed. Add peanut oil to a fryer, but do not exceed the maximum fill line. Preheat the oil in the fryer to 350° F. You should not stuff a turkey when deep-frying. Cook the stuffing separately.
Pat the turkey dry with paper towels and flavor it with seasonings, injections or marinades while the oil is heating. When the oil is heated, lower the turkey into the fryer and make sure that it is fully submerged. Cook it for 3.5 minutes per pound. When the turkey is done, slowly lift it from the pot and let it drain on paper towels.
Grilling is not a traditional way to cook a turkey, but it creates a tender, juicy bird with a crisp exterior. Remove giblets from the turkey and stuff the cavity with onions, herbs, spices, lemon wedges, and vegetables. Tie the legs together with a kitchen string. Spread softened butter and salt and pepper on the turkey skin and place the turkey breast-side up on the grill in a rectangular metal or foil drip pan. Cover the grill and cook the turkey for 11 to 14 minutes per pound. Make sure you have plenty of additional charcoal and somewhere to light the coals off the grill. Continue brushing the turkey with melted butter or basting sauces to keep it moist while it cooks.
Smoked turkey is tender and flavorful. It takes 30 to 40 minutes per pound to smoke a turkey. Avoid smoking too large of a turkey because it can increase the risk of food contamination. To smoke a turkey, you need a meat thermometer, smoker, and good hardwood. Hardwoods that add a nice flavor to smoked turkey include hickory, oak, cherry, and apple. Use a kettle grill as a smoker, and build a fire that holds a steady temperature of around 235° F. Plan on smoking the turkey for about 30 minutes per pound. Brine the turkey before smoking, and use dry rub or brush olive oil on the skin to give the meat more moisture and flavor.
While all of these Thanksgiving turkey tips can result in juicy, tender meat, no matter how you decide to cook your turkey, you will need to make sure the bird reaches an internal temperature of at least 165° F in order to be safe to eat (United States Department of Agriculture). Test the temperature of the turkey in two different places, but not too close to the bone, and let it rest for at least 15 minutes after it is done so that the juices can settle. Try one of these five different ways to cook a turkey today, and change up the taste of your turkey this Thanksgiving.