For the other 364 days of the year, your kitchen may hum along just fine without any need to think about what kind of tools, gadgets and what-nots are available for use. But come that magical Thursday in November, the unprepared commence on a mad dash to grocery stores for ridiculously marked up roasting pans, basters and other necessities.
Ever had a Thanksgiving dinner that started at 9 p.m.? I have. The late chow time was due to inexperience and a completely frozen turkey. Luckily, my past mistakes are now the catalyst for an informative and insightful post on how to select (and thaw) the perfect Thanksgiving Turkey. Use this guide and get it done right, the first time.
What if I told you about a product that could make your turkey juicy and moist for less than $1? Let me tell you why you’re here. There’s something wrong with the way your turkeys have been tasting. You don’t know what, but it’s there. Like a constantly beeping oven, driving you mad. It is this taste that has brought you here. Do you know what I’m talking about? Do you want to know what it is?
Beer in the morning, beer in the evening, beer at supper time. When beer is in a recipe, you can have your brew at any time! The amount of recipes that include beer is astounding and at times overwhelming, but don’t stress. When I found out that you can plan a whole day’s worth of food made with beer, I wanted to call Homer Simpson directly to share the good news. I quickly realized that I don’t have his number, so if you’re in contact with ol’ Homey, send him my way!
"While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom." -Philip White With props like that, it’s no wonder quinoa has quickly and mightily entered many American diets—and vocabularies (it’s pronounced KEEN-wah). In the past five years, this superfood has gone from a natural food store exclusive to a mainstream staple.