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*** A WORD FROM THE KITCHEN ***
I just have to share some of the bloopers my readerrs
have sent in over the years about thanksgivings past.
Think you can relate? They always give me a good chuckle.
STUFFING SURPRISE!
When I was a kid, my family always spent Thanksgiving
at my Aunts house. Well one year my grandmother & Aunt
were preparing the stuffing & the turkey in the kitchen
when the door bell rang. My Aunt went to answer the door,
while my grandmother took a clean dish towel to wipe out
the inside of the turkey. My Aunt came back in & proceeded
to stuff the turkey with her delicious homemade stuffing.
Great! The turkey was cooking & dinner would be done soon.
I couldn't wait. My grandfather started carving & said "Boy,
this is one tough bird". He then started pulling the dish
towel out of the turkey. lol My Aunt & Grandmother never
realized that the towel was left inside the bird. It was
the best tasting turkey I ever had, but I wouldn't recommend
the towel part. lol We had a good laugh over that one for
many years afterwards.
SPREADABLE GRAVY?
I like to cook. Barbeque, different recipes like stuffed
mushrooms, homemade salsa, lots of different things, and
I usually do a pretty decent job. Last Thanksgiving we went
to my sisters house for Thanksgiving. Knowing my cooking,
my sister asked me to help make the gravy. Now, standard
cooking is not my normal routine, I like to make things up
on the fly. I never made gravy before, but I watched my
Mom all the time. Well, long story short, I kept sifting
flour in because I though the gravy was too thin, and by
the time the turkey was served, we had to spread the gravy
on the turkey with a butter knife. My family's banned me
from the gravy duties this year....
So what's the worst thing that's happened to you
at Thanksgiving dinner?
Come take the latest poll on my archives page
http://gopherarchives.gophercentral.com/The_Daily_Recipe.aspx
If you're looking for something a little more interesting
for the bird than what is on the Butterball wrapper try
this ROAST TURKEY WITH GARLIC & ROSEMARY. This will really
fill your home with a wonderful savory aroma.
How to carve the turkey once you've mastered the roasting?
Don't be nervous, print our Marzee's Corner below with the
step-by-step tips and keep it in your kitchen for the
Turkey Day next week.
ENJOY!
P.S. Email me your Thanksgiving bloopers too I bet you're not alone!
Marzee
mailto:mz@gophercentral.com
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RECIPE: ROAST TURKEY WITH GARLIC & ROSEMARY
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INGREDIENTS:
1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 stick melted butter
DIRECTIONS:
Cut six to eight small slits in turkey skin insert garlic
between the skin and meat. Squeeze two lemon halves inside
the turkey and leave them inside. Brush melted butter over
outside turkey and inside slits. Squeeze remaining lemon
over outside of turkey. Sprinkle with rosemary and sage.
Place on a rack in a roasting pan. Bake, uncovered, at 325
degrees for 1 hour. Baste with pan juices. Cover and bake
for 2 1/2 to 3 1/2 hours longer until a meat thermometer
reads 185 degrees -- basting every half hour with pan juices.
Yield: 8-10 servings.
Categories: Turkey, Meats, Thanksgiving
http://www.thedailyrecipe.com
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MARZEE's CORNER
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HOW TO CARVE A WHOLE TURKEY:
* Let it Sit
Once the bird is removed from the oven, it should stand for 20
to 35 minutes, depending on its size. This gives the juices a
chance to soak into the flesh, allowing for succulent cuts of
meat. Before you begin carving, have a warm serving platter
ready and waiting for all the juicy white and dark meat you'll
soon be slicing and digging into.
* Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady
the turkey with a carving fork. Using a sharp knife, slice
through the meat between the breast and the leg. Next, using
a large knife as an aid, press the thigh outward to find the
hip joint. Slice down through the joint and remove the leg.
Cut between the thigh bone and drumstick bone to divide the
leg into one thigh piece and one drumstick.
To carve the drumstick, steady it with a carving fork and cut
a thick slice of meat from one side, along the bone. Next, turn
the drumstick over so that the cut side faces down. Cut off
another thick slice of meat. Repeat, turning the drumstick onto
a flat side and cutting off meat, carving a total of four thick
slices.
To slice the thigh, place it flat side down on a cutting board.
Steady the thigh with a carving fork. With a knife, cut parallel
to the bone and slice off the meat. Be sure to place all the
cuts on the warmed serving platter as you work.
* Remove the Wings
Before you carve the breast, the wings must be removed. Slice
diagonally down through the edge of the breast toward the wing.
Using a knife as an aid, press the wing out to find the shoulder
joint; cut through the joint and remove the wing. Place the wing
on the serving platter as is.
* Carve the Breast
To carve the breast meat, hold the back of the carving fork
against the breastbone. Starting parallel to the breastbone,
slice diagonally through the meat. Lift off each slice, holding
it between the knife and fork, and place on the warm serving
platter. Continue until you have carved all the meat on one side
of the breast. Repeat, carving the other side of breast.
Now just enjoy your feast!