Element Natural Healing Arts
I ran the bulldozer around through the first floor yesterday, so things are looking about as good as they get around here. :0)Â I’ll start cooking in a bit, but one of my friends is bringing green bean casserole, and the other is bringing apple pie, so a lot of the work is done. I’m cooking a small turkey breast, stuffing, and making deviled eggs. Wine, coffee, great conversation, hugs, lots of laughter. And for THIS, I am truly thankful.
I visited with our son via our chat program this morning. (He is in Thailand.) We exchanged virtual hugs. He is doing well and is happy. That’s all I really need to know. The details are ‘gravy.’
The only thing NOT fine is our weather. It started raining last night. We’re supposed to have ‘cold, steady rain’ all day today – and through SATURDAY. It’s a good thing I live on top of a ridge line…
“May your stuffing be tasty. May your turkey be plump. May your potatoes and gravy have nary a lump. May your yams be delicious, and your pies take the prize, and may Thanksgiving dinner stay off your thighs.”
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I am thankful for YOU, who take the time to read my blog. I look forward to talking with you each day and sharing the things I find with you.
Have a happy day!
creativeartworksblog 
Happy Thanksgiving Day for you and yours, Linda 😀
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Thank you, Irene. I started to cook the turkey breast, then noticed it said, “Cajun Style.” That means hot and spicy! Oh, NO! We are wusses when it comes to hot and spicy, so my husband went a bought another turkey breast. We thawed it in the micrcowave and now BOTH of the turkey breasts are cooking. I hope that one or both of them turn out well. I’m too old to be making mistakes like this. Good thing our guests aren’t due until 7 tonight! :0)
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If this happen for you another time, you just take the meat in a deep plate and turn milk over the meat, turn the meat around and let it be in the milk for at least one hour before cooking. This help you to minimize the spices.
All good luck!
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Thank you! I’ve never heard that. I’ll do that the NEXT time. THIS time, I’ll serve the Cajun on one end of the platter and regular on the other. We can all try the Cajun and see what we think.
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If you still have time enough, you can turn on some milk over the spicy meat, nothing bad happens. Milk are neutralizing the spices.
Another tip with milk: If you buy a piece of meat for steaks or so and it doesn’t look perfect marbled, you can place the meat in milk for 1 – 2 hours, let the milk drip of and then on the pan. The milk are breaking the fibers in the meat, so it gets more tender.
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You are so knowledgeable, Irene. I’m lucky you are generous and sharing. We have decided to have the Cajun on one end and regular on the other. We will try both.
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I hope, that both went well, Linda.
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It went really well, Irene. Both turkeys were good! We had a truly wonderful evening. Thanks for asking.
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