(no subject)

So long story short my parents are road triping to Flordia to spend thanksgiving with my grandparents and leaving my sister(27) and I (25) alone. We were planning on doing the normal thanksgiving but I just had an idea that we could do a non-traditional thanksgiving or a themed one. What kind of theme or non-traditional things would you do?


Grilling Turkey - How To Video

Over the summer, I decided to grill a whole turkey breast. Since I am a grilling novice, and have never grilled anything other than steaks, burgers and hotdogs, I tried to look around on how in the world you do this.

I found this video to be VERY helpful. (There are a lot of videos out on youtube)

This guy had a lot more useful tools for the job, but since I only had a whole breast (and a smaller 16-18 inch grill) it didn't matter too much. I used a makeshift drip pan out of aluminum foil. This year I think I am going to get a disposable aluminum foil pan though.

I could not do this without the chimney starter and I also put flavored woodchips in with the charcoal. It was fabulous!

For Thanksgiving, I would like to grill the turkey. I am limited to doing another whole breast (approx. 8 pounds), but was going to do turkey legs on our portable grill. (Plus, the hubby can do the grilling, while I do other stuff - one less person out of the kitchen pestering me!) I will probably have approx. 8 people this year for Thanksgiving, including me.

Of course since I live in No.Dak., grilling is all going to depend if the weather is decent. (Decent = no blowing snow, blizzards, rain, etc. - but I will put up with coldness). This means that I am thinking about buying a whole turkey in case I am forced to roasting it in the oven. (Which is why I have the weird question below.)

Have any of you ever grilled a turkey? How did it go, and any helpful suggestions? I found myself adding briquettes a lot throughout the grilling process - which might have indicated I didn't have enough in the first place.


Re-freezing a turkey

Weird Question

If I buy a frozen turkey, thaw it, could I re-freeze it?


If I buy  a fresh turkey, can I freeze it?

Maybe it don't matter since either way is a bad idea?

(My insanity will make more sense in my next post)

Green Beans


6 slices bacon, diced
2 medium onions, sliced
1 pound green beans
salt and pepper, to taste
1 tablespoon sugar

Sauté bacon and onions in large saucepan until bacon is crisp.

Add green beans, season with salt and pepper and cover with water.

Simmer, covered, for 1 1/2 hours.

Add sugar and simmer 20 minutes longer.

Serves 4.

Turkey days a comin!

EEEP! Wait, what am I worried about, just me and my hubby *laff*

I am thinking about doing the turkey brine thing...any hints/tips etc? Going to hunt down Alton Brown's stuff since he knows all. And I hope I got a container big enough to put it in....

I think the dinner plans for this year are:

Green Bean cassarole
Funky Mashed Taters

oh, any hints on making real gravey, Mine always fails spectaculary so usually just use Bisto.

Will have to make a non cinnamony apple pie for the hubby and something pumpkin for me.

And convince him to make sausage rolls.

Glazed Carrots

Glazed Baby Carrots

5 bunch(es) (1 pound without tops) baby carrots, peeled;or

1 bag(s) (16 ounces) peeled baby carrots, (as a substitute for fresh carrots)


2 tablespoon(s) (1/4 sticks) margarine or butter

1 clove(s) garlic, cut in half

3 tablespoon(s) pure maple syrup or maple-flavor syrup

1/8 teaspoon(s) coarsely ground black pepper

1 tablespoon(s) fresh chives, snipped, for garnish

In 3-quart saucepan, heat 8 cups water to boiling over high heat. Add carrots and 2 teaspoons salt; heat to boiling. Reduce heat to low; cover and simmer 7 minutes or until carrots are tender. Drain well.

In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add garlic and cook 2 minutes, stirring occasionally. With slotted spoon, remove and discard garlic. Add maple syrup, stirring to blend with melted margarine or butter.

Add carrots, pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until carrots are lightly browned, about 10 minutes. Garnish with snipped chives to serve.

Welcome Back!

Surprisingly enough - this site IS still active, it just unfortunately does not get much attention until a few weeks up to the big FOOD day (cause who wants to think about this in the Spring*?)

The big dinner is at our place again this year and I am in the mood to change things up a bit. I experimented with grilling turkey this summer, and I am going to do it again for Thanksgiving. It will be interesting to see how this goes considering weather can be unpredictable up north. I also will have to find the instructions/recipe to post on here very soon. (I see I posted a grilled turkey recipe a few years ago, but getting that bird on the grill is another story)

Thank you to all that contributed last year and years past, and I hope you will contribute this year!

* Ok, I admit I DO think of those Perkin's pumpkin muffins year round though. It kills me that they are only offered Nov. to Feb.
** I was off the hook in 2006 and went to the in-laws!