The older I get the more vegetables I eat. My love of broccoli is a family joke. Turkey and chicken are on my menu far more than red meat. But my preparations are always old-fashioned and simple these days. Cooking for one can be almost an afterthought --if you give a little thought to grocery shopping.
We'll have a small gathering, which is just fine. Being an early riser I always see the sunrise this time of year. The sun hit the horizon all golden but lifted itself up into a thin layer of clouds that are dissolving as I type. I may have time to bundle myself up a bit and go for a quiet contemplative seaside walk ... isn't quiet contemplation one of the requisites today? After three and a half years as a "wash ashore" here on Cape Cod, I like the shore I've washed up on. It's geographically beautiful. I've found that stereotype of the cold, reserved New Englander doesn't seem to apply to the people my age that I've come to know, friendly, thoughtful, intelligent and, in fact, fun loving -- now there's a non-stereotypical adjective! -- that's the people I've met here. I'm truly thankful I'm where I am, doing what I'm doing.
4 comments :
Well this is the first time I've heard the term "brining." I just stuff the turkey and bake it for 5 hours at 325 degrees. No basting or anything. It always comes out great. In fact it's baking right now and smells good! I hope you have a wonderful Thanksgiving (with lots of broccoli, haha).
Karen
Although the turkey was delicious, as was the whole meal, I cannot say that the brineing made a noticeable difference. Others don't share my broccoli passion so that wasn't part of the dinner.
Best move you made I do believe June . My family knows I love Brussels sprouts as much as you do with broccoli.
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