Monthly Archives: November 2010



This gallery contains 10 photos.

Well a happy Monday after Thanksgiving to you! I hope it was restful, thankful and delicious for everyone. It certainly was for us. Before we move right along into the Christmas season (we’re decorating the tree tonight, woo-hoo!), here’s a … Continue reading

Good Gravy

I’ll bet that in your cupboard you’ve got a magic gravy ingredient that will not only season it, but deepen the color and add a richer flavor too. Are you ready for it? Soy sauce.

I know, I know, it sounds surprising to break out the soy sauce at Thanksgiving, but stick with me for a minute. After you’ve browned your flour in the turkey fat, and added your turkey stock to thin the gravy out, taste your gravy. (If you’ve brined your bird, the gravy may already be salty enough.) If the gravy does need salt, however, try adding some soy sauce a small splash at a time. It salts it pretty quickly so be careful not to add too much!

Aside from being handy in the pantry, here’s another reason why soy sauce works so well: it not only adds salt, it adds umami. Not familiar with umami? Welcome to the club! Its said to be the fifth of the food flavors that our tongue can perceive¬† – along with sweet, sour, bitter, and salty. Umami is what gives us the sense of savory-ness in foods like meat, cheese, bacon, and mushrooms. This savory flavor is just what we want in a gravy, and will complement the other umami flavors that are already present in the gravy.

So there you go, give it a try!

A Little bit of Business

You may notice that things look a little different around here this morning as I do a little “holiday cleaning” to try and make things better and better. So don’t be alarmed if you notice things rearranged over the next few days. I’m still here!

The second piece of important business is to Move your turkey to your fridge today! It takes 24 hours for each 5 pounds of turkey meat to thaw out, meaning that if you have a 20 pound bird, you’ll need this whole week for it to safely defrost.

Lastly, keep your eye on the new “Coming Soon” tab on the main page. Something fun for Christmas is coming!


The Reason I didn’t Post Much Last Week

This gallery contains 8 photos.

  Last week, Hubbs and I, and Sister and Gav all went down for a quick trip to Disneyland. We had no idea when we made the reservations in July that the day we chose would be the first day … Continue reading

One Month Old

It’s been a few weeks since the last chick update – they turned one month old last Monday (no, we didn’t celebrate). The past few weeks I’ve been bringing the chicks outside to scratch around in the coop during the day, but bringing them back inside at night. But all of a sudden, transporting all six of them has become almost impossible. You can see below the game that we play: one chicken in the box, three chickens out of the box.

This is because they are growing fast, and enjoy testing out their growing wings. This is Jax at three weeks old, looking like a little bald-eaglet.

And this is Jax at four weeks old, past the bald-eagle stage and doing a much better job of filling out those huge feet. Can you believe the difference in just one week??

Because of those reasons (inability to stay put in the box and the fact that they’re growing like weeds) we’ve moved them outside into the coop for good. They have their lamp out there and seem to be quite happy. And I’m happy because they live right outside our bathroom window and so we have a perfect spot to sit and watch them.



Planning for Thanksgiving

This gallery contains 2 photos.

Now that its a week and a half away from Thanksgiving, I’ve got a few helpful links that have served me well in past years, I hope they help as you start to plan. Every year I use at least … Continue reading


Here’s an easy way to make a box of brownie mix look, well… fancy. First, make a pan of brownies. Before you put them in the oven, mix 1/4 cup of creamy peanut butter with 1/4 cup powdered sugar in … Continue reading