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Text of the page (random words):
nted it for the stitch count these are a very fine knit knitted on 2 25 mm needles but the yarn is so yummy it s malabrigo lace weight if you ve never touched malabrigo yarns make it a point to do so this is a silky soft squishy scrumptious lace yarn it s a pleasure to knit with and i m hoping it will be soft and warm against my wrists it feels good to be knitting again posted by ev at 3 00 pm 1 comment sunday december 30 2012 oh the leftovers when one has a christmas dinner with only three people at the table and when one cooks an 18 5 lb turkey one tends to have a lot of leftover turkey that one would be me every time i open the fridge door i m confronted by ziploc bags of leftover turkey john has stripped and frozen the carcass already thankfully i can only handle a very few turkey sandwiches sorry to say and turkey soup will be coming before long in the interim i m trying to figure out what the heck to do with all that turkey yesterday i made turkey croquettes i don t make croquettes very often as they re fairly labour and time intensive but they definitely go over well i cooked up about half of them yesterday all in all there were about 4 dozen and took some out to the garage after the guys got back from a road trip not john but the landlord and a couple of friends they were well accepted and it wasn t us eating up an entire batch i ve just now finished cooking up the last couple dozen croquettes they can be warmed up as required i must say this is one way of making a dent in the pile of leftover turkey one very yummy way john s happy recipe well there isn t one really it comes down to making a nice tasty very thick sauce adding the ingredients you want forming it into tube shapes breading them dipping them in egg breading them again letting them dry at least an hour and then deep frying them these are best described as turkey pot pie in your hand posted by ev at 12 09 pm no comments saturday december 29 2012 another year closes i had thought about doing a bit of a retrospective on the year that was but you know what it was it s past it s been blogged about so why rehash the past i d rather be looking forward than backward the christmas madness is behind us it was fun but i m happy to get back into a rhythm a routine normalcy there s just new year s eve now we re not sure what we ll be doing probably making and sharing olie bollen a dutch tradition translated literally as oil balls fritters filled with raisins currants and diced apples and dusted with icing sugar with other residents of the house possibly around a wood stove in the garage we ll see for the next couple of days however i ll be relaxing and either knitting or reading yep my knitting mojo is back and my wrist is cooperating i have a few projects to finish but i couldn t resist casting on for a project from the latest knitty metalouse it s the perfect project for some of the gorgeous long colour change sock yarns that are out there right now and i can tell you it s a flat out fun easy knit that is it s easy if you remember that the center increases are always done on the right side rows i could possibly have this finished before the new year arrives seriously there are only another 40 or so rows to go the pattern by stephen west is well written and easy to follow i can see this being a very popular project on ravelry last week seeing as it was christmas and all i spoke with all three of my children and some of my grandchildren one of them had apparently received a new jacket for christmas and had a request for his grandma new mittens it isn t often a 6 year old boy requests hand knit mittens but he did when i asked him what colour he wanted his answer surprised me red he wants red mittens so what s a grandmother to do with a request like that that s right buy more yarn i m thinking i ll make the cuffs in a corrugated ribbing alternating the black actually it s more of a charcoal heather with the red the variegated pink will be turned into a pair of mittens for his sister she being a girly girl naturally requested pink mittens i ll have to see if i can t find a cute girly mitten pattern somewhere or design a pair any suggestions i ll have to get these done quickly i think i m not sure what it s like where the kids are but around here right now it s looks like this wishing you all a very happy 2013 may it be all you dream it to be posted by ev at 10 17 am no comments wednesday december 26 2012 diary of a christmas dinner judgement day christmas dinner is over for another year to say it s been interesting is an understatement and now i m sure you re eager to know how it all went what decision the jury has come to well considering all the work that went into this christmas dinner we all john myself and mike agree that we are underwhelmed we found the meat to be a bit on the dry side but that may be because it was slightly overcooked the entire process of painting an 18 5 lb turkey was not an easy undertaking nor was turning a bird that size we ended up sacrificing an almost new pair of oven mitts just for that purpose the dressing was tasty but i probably wouldn t make it that way again in all honesty i prefer my dressing on the savoury side and i missed the sage i found this dressing for all of its lovely ingredients a bit on the sweet side on the plus side there is one thing i did find spectacular and will definitely do again the basting liquid john found the resulting gravy too salty but i think we could have thinned it out more than we did he turned the liquid in the roasting pan into a quick gravy just thickening it where i would have used it as a gravy base it was definitely full of flavour and the leftover neck meat and organs are making wonderful treats for the dogs who come to visit will we make the morton thompson turkey again probably not did it make for a memorable christmas meal absolutely how many people do you know who can say they ve cooked a morton thompson turkey posted by ev at 10 54 am 8 comments diary of a christmas dinner part 5 photo intensive christmas day intro i m posting this the day after christmas only because the day was a rather busy one and by the time things were quiet enough to post i was half asleep on the sofa in the living room at 7 30 p m well today is the day we got up at 7 30 a m right now it s just after 8 a m and we re pouring coffee into ourselves before we get the day going john s brought the turkey in from outside where it s about 5ºc the basting liquid is back up to a simmer and will remain there as long as we need to baste the turkey whatever remains will go into the gravy the kitchen needs a bit of tidying dishes need doing so i ll be doing that and then baking the dinner rolls i didn t make last night plans change life happens we ended up going upstairs for drinks and nibblies at s s invitation now i ll have to make the rolls today the first thing to do of course is to stuff the turkey there was way more stuffing than we needed but i always insist that the first time you make something follow the recipe the bowl at the front with the yellow goop that s a technical term by the way is the paste that later gets painted over the turkey these bags of stuffing are now frozen that s about 8 cups of stuffing that will likely be used for future roasted chickens the first thing that needs to be done with the prepared turkey is to brown it thoroughly to give the outer paste covering something to adhere to this step is done at 450ºf it takes about an hour and creates a lot of smoke even though it s hovering just below freezing outside we had all the doors and windows open about half way through this step once the turkey is browned the first coat of the paste is painted on and the turkey is placed back in the oven so that layer can set a second layer is then painted on using it all up the paste is a mixture of egg yolks dry mustard onion juice half a large onion liquefied with the help of a blender salt cayenne lemon juice and thickened with flour the heat is then turned down and the real cooking begins from here on until the turkey is done it is basted every 15 minutes thank goodness for the timer app on my ipod touch it s even easy enough for john to understand when the allotted time is up in this case about 4 hours the turkey comes out of the oven looking like this it smelled amazing and looked disastrously black for now though it s dinner time there s one more quick post coming just to recap and let you know how it all turned out from john evelyn and our friend mike posted by ev at 10 21 am no comments monday december 24 2012 diary of a christmas dinner part 4 christmas eve prep today is the day we do all the prep work for tomorrow s big day yesterday i made the cranberry sauce as per the advice i received from a fellow customer at urban fare as we were both picking up bags of cranberries she asked if i made the sauce as per the recipe on the bag i told her i don t make the sauce my husband does i don t eat cranberry sauce with my turkey i just can not get used to having sweet sauce with savoury meat i don t like ham and pineapple on my pizza either she suggested i make it as per the recipe and once it s cool add some grand marnier or cointreau i did just that i like it but i d be more tempted to put it on toast rather than eat it with turkey but that s just me on today s slate the dressing and the basting liquid gravy base incidentally john changed his mind and decided to brine the turkey anyway it s been outside it s hovering around the freezing mark colder than the refrigerator which is stuffed to the gills so the turkey wouldn t fit even if it had to all night when john got up the first thing he did even before coffee was to dump out the brining liquid and set the turkey on a rack in the brining pot now it will dry until tomorrow morning the stuffing the stuffing is made up of three components the fruit the seasonings and the filler the recipe calls for each component to mixed up in its own bowl then the three combined and mixed until your wrists and forearms hurt here we go in bowl 1 we have apple orange lemon water chestnuts ginger and crushed pineapple in bowl 2 cloves mustard caraway celery seeds poppy seeds oregano bay leaf black pepper mace parsley garlic turmeric onions celery marjoram savory poultry seasoning and some salt i mixed the dry ingredients together then the vegetables and then mixed them all up together i foolishly thought the small bowl would be big enough hah in bowl 3 are the bread crumbs and the melted fat rendered from the turkey fat butter bread crumbs ground veal and ground pork we thought that our largest mixing bowl would be large enough for everything but we had to resort to using one of the plastic tubs i use as a knitting basket after a good washing the knitting will go back into the bowl but for now it s just right the dressing is now all mixed up and in the refrigerator ready for the turkey tomorrow there s just one thing left the basting liquid gravy base this mixture of the neck the gizzards and seasonings is now simmering on the stove and will continue to simmer until tonight and then again tomorrow until we re ready to use it it will be basted on to the turkey every 15 minutes during the cooking process yes it s a lot of work but it s been fun to get this part of the prep work done with both of us contributing and to be honest it really hasn t taken all that long to get to this point perhaps an hour between the two of us i think in my opinion the toughest part was chopping the onions all four of them large onions i know this is turning into a long post but i have to tell you that at this point the simmering basting liquid smells amazing and even the dressing smelled pretty good while i was mixing it even having a small nibble to test for salt levels indicated that the dressing is going to be pretty tasty too this could be good posted by ev at 12 32 pm 2 comments sunday december 23 2012 diary of a christmas dinner part 3 the bird 8 00 a m today is the day we pick up the turkey i think i ve already mentioned haven t i that this is a free range fresh organic turkey john ordered it at a local market lakeview market for those interested this morning i ll be clearing off the kitchen table so we ll have room to work with the bird yesterday john proposed that in addition to everything else we ll be doing to this turkey we brine it for 24 hours i m not sure it will need it considering the fact that it is a free range turkey but i will leave that up to him the one thing that concerns me is whether or not we have a container large enough to hold a turkey in brine i doubt that the usual stock pot we use for brining a 3 4 lb chicken will hold a 16 lb turkey there is the canning pot though 9 00 a m it s time to head over to the market to pick up the bird when we got to the meat department there was a bit of confusion they couldn t find john s name in the order book eventually they did find his phone number on the order sheet and discovered that whoever had taken the order had misheard john s last name and spelled it as fkae rather than skae our turkey was brought out from the cooler now that we have it home john s chosen not to brine the turkey it now comes down to planning the timing we ll be aiming to have the bird in the oven by noon on tuesday i ll keep you informed i must add a thank you to brad at lakeview market for allowing me to take the pictures after a brief explanation that we would be blogging about the process of cooking our turkey in a manner that was somewhat out of the normal method most markets don t allow customers to take pictures in their shops so brad thank you posted by ev at 10 30 am 4 comments older posts home subscribe to comments atom about me ev wife of a wonderful man who loves me very much mother of three grandmother of eleven crafter supreme why aren t there more hours in the day view my complete profile want to contact me email me at evskae at gmail dot com find me on ravery as misschief my other blogs clicks n things my photo blog headline hunters in ev s kitchen it only takes a stamp adventures with postcrossing my video tutorials how to lucet spool knitting 101 other videos i ve made a creekside walk grandma s brag book shearing day 2010 where i work finished objects 2012 wrist warmers for pat wrap bracelet polar fleece hand warmers bandana cowl treads blog archive 2013 2 january 2 they say it s a new year back to the same old same old 2012 44 december 12 november 3 october 1 september 2 august 1 july 2 may 2 april 4 march 6 february 2 january 9 2011 63 december 5 november 3 october 8 september 5 august 2 july 6 june 4 may 4 april 5 march 6 february 8 january 7 2010 124 december 6 november 6 october 9 september 12 august 12 july 17 june 12 may 7 april 11 march 4 february 9 january 19 2009 125 december 9 november 10 october 17 september 8 august 11 july 15 june 5 may 9 april 9 march 9 february 9 january 14 2008 88 december 7 november 9 october 5 sep...