|Courtesy of Microsoft.|
Things were going better for a few days, but Monday night and tonight, the smell from our neighbor's apartment returned. We are now living, essentially, in a one-bedroom/one-bath apartment while paying for a two-bedroom/two-bath apartment.
Still, I don't intend to let that spoil our family's celebration of God's blessing and bounty. We are going to enjoy our usual feast of roast turkey, homemade cranberry sauce, butter flake biscuits, cornbread dressing, green bean casserole, and pumpkin pie. We enjoy most of these foods only on Thanksgiving, and I am not going to let all this change our routine any more than absolutely necessary.
I have a few hints that have helped me over the years. Your results may vary.
1. When I bring home the turkey from the store, I place it breast-side down in a pan in the refrigerator. That way, the moisture from the fatty back meat drains toward the breast meat.
2. I use a Reynolds roasting bag, carefully following instructions, to roast the turkey.
2a. I also tear off some of the fat around the cavity and place it under the skin of the breast. I make sure to wash my hands thoroughly before and after.
3. To "dress up" a boxed stuffing, I use three-quarters cup orange juice, one-quarter cup lemon juice, and one-half cup of the drippings from the roasted turkey to substitute for the liquid. Because of the fat from the roasted turkey drippings, I eliminate the butter or margarine called for on the bag. I also stir in half a pound of cooked sausage.
4. I always have at least one craft for the youngsters. Many times Thanksgiving Day equals inclement weather, and I feel that asking youngsters to sit around for hours with not much to do makes for an unhappy day.
5. Since I prefer a non-soggy pie crust, I partially cook the pumpkin pie filling before pouring it into the prepared pie crust, taking care not to burn myself with the hot filling. Then, I finish the pie in the oven at 350 degrees Fahrenheit for half an hour.
6. I put together my biscuit mix and my gravy thickener and seasonings before Thursday. In those last few minutes before serving, I find it easier to prepare those foods that really cannot be made ahead.
I hope that my little "woman-to-woman" ideas have helped. Please keep us in your prayers as we keep you in ours.