Yes, It Is Amost November, And Time For A Few Updates And Observations ..
Speaking of Salukis, I'm sorry to hear of the RHHS Salukis' loss to Westville in the first round of the IHSA football playoffs, sounds like Westville stepped up to the plate (sorry for the mixed metaphor there - sort of a World Series overrun, I guess).
Some great news, here, however ... Joe and Joyce are coming to Connecticut for Thanksgiving. I will be doing the traditional "brined turkey" (no matter how much trouble it is). I'm hoping we can walk down to and watch at least part of the famed Manchester Road Race. This is a Connecticut tradition, a 4.748 mile course. They expect 12,000 runners this year. Typically it is won by a world-class marathon runner. It's a "tune-up" for these folks, and they run it seriously in cold weather. I do not run this race, needless to say. But, with Joe here, we can get into the Army/Navy Club (right down the street and a short walk from our home) and not worry so much about the weather.
If anyone wants to emulate the famed "Brined Turkey" ... here are the secrets -
(1) Use a large cooler, and fill it with enough water to submerge the bird, while adding about 1/2 pound of Sea Salt to the water;
(2) As you fill the cooler, use the remaining 1/2 pound of Sea Salt to coat the inside and outside of the turkey
(3) Submerge the turkey, and let it sit in the 'brine' overnight in a cool dark place (Yes, it sounds incredibly salty, but read on ... you will see it is not)
(4) In the morning, bring the turkey out, and completely wash ALL the salt from the outside and inside of the turkey
(5) Stuff the bird with carrots, leeks, onions, and celery;
(6) Use a V-rack, in a large roasting pan - pour three large cans of chicken broth in the bottom of the roasting pan, add cut-up carrots, leeks, and onions to the broth;
(7) Roast in the oven at 400 degrees ... turn the turkey a quarter turn every 45 minutes, and make sure there is plenty of broth (you can add water to it) in the pan. This is one of the benefits - it takes a much short time to cook the bird.
The turkey will get very brown, but don't worry.
The secret here is how well the Sea Salt makes the turkey retain moisture ... according to a university study, the brining actually changes the protein structure of the meat. The purpose of this is to make the meat of the bird retain water ... it makes sense. Trust me ... it sounds like an ordeal, but the white meat will be as moist as the dark meat ... no lie. Plus, what we've noticed, is that the bird has a sort of a very tasty and "nutty" flavor.
Believe me, enjoy the skin. Dad would love it. Mom, however, would think it was too much trouble. And, you know ... maybe it is ... but in her honor, I cook for Mom, I know she knows that, and I know she would love the "Brined Turkey". I think she would say "That's pretty good." What higher honor could we all aspire to?
Anyway, other than a T-day tip ... we had a good time last night ... we went to a party hosted by one of Janice's coworkers, Michael. I had a great talk with one of Janice's coworkers' husband about current and future-planned defense systems, who ended up sort of "recruiting" me ... Hmmmmmm ... Very, very interesting. (I can't reveal anything I learned ... I'm no "Libby")
Michael helped us quite a bit, a few months ago ... after the loss of Kazo Kuniko (Janice's 19 year, 4 month Ebony Oriental Shorthair, and my Sunday football buddy). Michael took on two "Seal Point Siamese" kittens (Nico and Nilu) and I think that meeting them helped Janice make a decision it was time to have another couple of felines in our lives.
For those of you who are unfamiliar with the different variations of Siamese ... here is a picture of Nilu (Michael's "Seal Point Siamese" female) Sorry so blurry.
Now, contrast Nilu to our boys, who are "Chocolate Point Siamese" ... you can easily see the difference in their coloring - our boys are much lighter.
OK ... it's interesting, but enough on the differences between variations on the Siamese breed. Just wanted you all to know the differences. LOLI got the invite from "Little Ann" for Aunt Martha's 90th. Unfortunately, Janice and I will not be able to attend, but please offer our congratulations for her achieving this momentous milestone. I fully expect Roscoe to forget to mention it in his upcoming edition of the Sumner Press, since he seems to forget everyone else's.
I am praying for Aunt Maxine's family ... they have had too much to deal with in 2005. I haven't called Diana yet, but holy crap - five persons passing away in one year? That is unreal.
Anyway ... sorry for the long post ... this is what might happen when I write a blog post while watching my Redskins SUCK so terribly on a given Sunday (getting handed a 36-0 shut-out, no less), and I take the entire game to put together a post. They have been pathetic today ... but they are still "my team".
Well, there's always next week for the Redskins.










