Just for the fun of it – this stuff is always fun – I got a 15 1/2 pound frozen turkey yesterday evening to find out how long it really takes to thaw it completely in the refrigerator as recommended on the packaging. All I did was put the rock-solid frozen turkey on a plate at 6pm and slide it onto the bottom shelf in my refrigerator, which is set pretty much right at the refrigerator manufacturer’s recommended temperature, probably about 40° F (4° C). Read more »
Fridge this morning was flashing the fresh whipped cream low light and screaming ”Whip up! Whip up!”
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There’s just about nothing else that adds a more comforting flavor and texture to food than heavy cream. The only downside is that heavy cream can also leave you feeling excessively full – very quickly, and there are two good reasons for that as you can see in the nutrition label comparison below.
The bottom line is that heavy cream has more than twice the calories and five times the fat content of evaporated milk. The first thing to notice in the label comparison above is that the serving size for heavy cream (1 tablespoon) is half the serving size of evaporated milk (2 tablespoons). That means ounce for ounce (2 tablespoons = 1 ounce), heavy cream has 100 calories, all which are attributed to fat as follows: 10 grams total fat, 7 grams of which are saturated fat, and a cholesterol content of 40 mg. The same one ounce of evaporated milk has 40 calories, 20 calories of which are attributed to fat like this: 2 grams total fat, 1.5 grams of which are saturated fat, and 10 mg of cholesterol.
Nutritionally, the differences are significant, though I’ve found that both evaporated milk and heavy cream have similar cooking and flavor properties, especially when used in recipes like mashed potatoes, gravy, pasta al Fredo, pumpkin pie, and more. That means substituting heavy cream with evaporated milk is a great way to add comforting texture and flavor without taking on excessive calories and fat.
I’m sure you’ve seen signs in the grocery store urging you to order fresh turkeys now. But is fresh really better than frozen? Read more »
Yesterday I promised today I’d ask: what’s your favorite Thanksgiving side dish? You bet I’d like to hear. But having asked, it’s only fair I lay down my cards first.
My favorite side dish is fresh mashed potatoes because they’re fantastically flavorful and comforting all on their own and do a great job blending with every other flavor on the Thanksgiving plate. As if that’s not enough, they’re also incredibly easy to make as shown in the step-by-step picture book recipe you can get here by clicking the picture above. (One quick tip: I love having ‘em with skins still on both for flavor and added nutrition. Great!) The same recipe is also available in either of the complete Thanksgiving Dinner step-by-step video and picture ebooks you can check out by clicking the picture below.
Two weeks exactly ’til Thanksgiving. Just put up new Gotta’ Eat, Can’t Cook Thanksgiving Help page…
…with full-on visual Stress-Free Thanksgiving eBook links, picture book recipes and short recipe picture book tips that I’ll add to steadily. Click the picture on this page to get there or click the “Thanksgiving Help” button at the top of the banner in the middle of the homepage as shown with the red arrow in the picture above.
Tomorrow: What’s Your Favorite Thanksgiving Side Dish?
Homemade cranberry sauce tastes so much more sweet & sour flavorful than canned and is just as easy to make as boiled water. The easy step-by-step picture book recipe you can get by clicking either this link or the picture above shows how to use fruit juice for even more flavor. The same recipe along with a short step-by-step video is also available in either of the uniquely practical Stress-Free Quick & Easy Thanksgiving Dinner eBooks shown below.
I ripped out on the bike early yesterday for a gorgeously cool and clear blue sky late fall ride through Ashland, Holliston and Hopkinton intent on getting to Pine Grove Cemetery in Westborough at 9:30 for our town’s annual Veterans Day event. Just like every time I’m on the bike, while my legs spin, eyes watch the road and ears listen for cars around me, my mind takes off to wherever it wants to go.
Yesterday morning, as I usually do on Veterans Day, I thought about friends who died serving – all of them from training, none from combat. I remember them mostly for their smile or laugh – great guys, all of them – and those memories keep them alive in my mind.
Then I thought about what joining the navy meant for me. I never was a scholar, but the recruiters told me I’d written my way to becoming an Intelligence Officer. At the time, that was the most significant shot of confidence in my life. And that confidence only grew stronger the more I did in the navy with those around me. I loved it – and still do – and, over time, learned that more than anything that confidence is linked to serving something that’s a lot bigger than me – all of it in the here and now.
Here and now is all we have, and the challenges we face are fantastic. I’m glad for the confidence I gained serving with the terrific people I got to know in all our armed forces. I’m even more glad keeping that spirit of service fresh, alive and in the present with the terrific people I’ve gotten to know in our town and now across our state.
I know from experience service makes a difference and is something we all can do. It’s all about participating in and contributing to life.
The whiskey sour, also known as a bourbon sour, is the first mixed drink I learned from my dad quite a few years ago. Below are a couple tips. Just click this link or the picture above for a complete step-by-step picture book recipe.
Whiskey (Bourbon) Sour TIPS:
1. Rule of Thumb: For every 1 ounce of lemon juice, add 1 teaspoon sugar, and 2 ounces bourbon. The goal with this drink is to create a full, slightly sweetened but tart “Wah!” of flavor. Just great!
2. About the ingredients: Making the drink with a quality bourbon is important, though it’s the lemons that make the most significant difference in the drink because lemons can vary so much in sweet and sour flavor. For the best possible drink, use fresh lemons that are heavier in weight and slightly soft to the touch as they should also be juicier and more flavorful than those that are lighter in weight and rock hard to touch.