Monthly Archives: October 2010

Pre-Thanksgiving prep

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Per the usual, as October reaches its midsection, I am preparing for Thanksgiving.

“I will send you access to the spreadsheet I started,” I said today to MMC.

She was in disbelief. Obviously I have already started a spreadsheet.

Two years ago, I was helpless, lost, didn’t know how to make a turkey in the slightest. At this time, I was researching how to roast a turkey. I barely knew Corelyn. I was basically on my own.

It is a Christmas miracle that not knowing Corelyn is behind me, and that we are cruisin’ into our third Thanksgiving together, ready for anything.

Last year, we brined the turkey. We’ve decided that it wasn’t worth it.

“That doesn’t mean we won’t be coming over at 6:00 am,” C says to the group last week. “Just so we’re clear.”

 

The night before -- brining the turkey

 

 

The morning of: moving the turkey out of the brine caused all kinds of trouble.

 

Needless to say, we’re beginning the guest list, the menu, and deciding how to make our turkey. Corelyn suggested this. She was half joking. And half not. Or maybe less than half not. I am thinking this might be a good idea.

What are you doing for Thanksgiving? How do you make your turkey?

Five Good Things: Like Sunny and Cher edition

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1. “I confess, you are the best thing in my life.”

2. “But I’ll always remember you dancing/across the kitchen in your orange handkerchief”

3. “This is the most magnificent life has ever been/here is heaven and earth/and the brilliant sky in between”

4.”If I could name you in this song/would it make you smile and sing along?/this is the goal: to get into your soul”

5. “Cause I’ll be waiting with my bare back /to carry you there”

Super Yummy Apple Crisp

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I have a real sister, and a few bunch of honorary sisters. Two of them have been my honorary sisters since I was nine. We’re talking 1995, people. Side ponytails and all. Anyways, their mama makes delicious apple crisp, and the recipe was recently shared with me. I, of course, made it nearly immediately. Results? So good I didn’t even take a picture (it was gone that fast.)
Mama H’s Super Yummy Apple Crisp
As written by LA(H)P

1. Peel & cut apples, to, you know, kinda big but kinda small pieces.  I like to go a little thin but long. The thinner they are the more mushy they get. Use enough apples to fill your pan about half way up. (Jennie side note: I used three apples.)
2. Lay them apples down in a long pan, then pour 1/2 cup water in.
3. This is how you make the stuff that goes on top:
(a) 3/4 cups flour
(b) 1 cup brown sugar
(c)  1 Tsp cinnamon
(d) 1/2 cup butter (a.k.a. a whole stick-a-butter)
(e) 1/4 Tsp. Salt
Mix all this stuff together with a fork and then put it on top of the apples.
Note: The better the butta, the better The Crisp.

Okay, so you should have pre-heated the oven to 350 F, but I always forget till I get to this part of the directions anyways so it’s no biggie if you didn’t. Then you cook it for however long it takes to get the apples “tender” and the crust crusty and dark. It’ll smell so good that you’ll want to take it out before then. Expect 45-60 minutes. (Jennie’s side note: My oven was preheated and my crisp was in for about 50 minutes, but my oven is on the cold side…)

Note: if your pan is 13×9 then you want to use 1 1/2 times the recipe.  so a whole half the recipe more, that should be easy since we’re math team captains! (Jennie’s side note: I was not a math team captain.)

So let it cool a little while and then load ice cream and whipped cream all over it and then die because it will be so g.d. good.

Invite me over, I want some.

And, some photographic evidence: