Whew! I did not poison myself, and the turkey was good. In preparation for the official Thanksgiving Day Turkey, I roasted a practice turkey, which I named Test Subject # 1 (AKA Steve). I have never roasted a turkey, so the practice turkey was necessary for primarily two reasons: (1) to ensure that the official Thanksgiving Day Turkey is flavorful and delicious and (2) to make certain that I don’t poison my family with salmonella. Here’s how it turned out.
It all happened so fast. I saw an advertisement in the Manna Grocery & Deli newsletter urging customers to “hurry up and reserve your Mary’s Free Range Organic Heritage Turkey for the Holidays!” I thought, well, my oh my, that sure sounds like a special turkey. I was intrigued. I consulted Google, and, turns out, this turkey lives in California and has its own website. A very special turkey indeed.
Well, the election is over and my guy lost. But, enough about politics. Let’s talk about food! It would be a shame if I wrote too many food articles on my blog without devoting one entirely to my favorite vegetable: the potato. What, were you expecting a detailed analysis of the election? I think not. In the grand scheme of things, the potato is infinitely more important.
There’s a lot of fretting going on about the election, and many people are flat-out scared about the state of the union in general. On Wednesday of this week roughly half the country will be down in the dumps because their guy lost. Next Wednesday, the other half will be a nervous wreck because they’ll realize that their guy has to somehow fix a terrible economy. Both sides will continue to wonder if we’ve reached a new status quo, or if things will start to turn around. I’ve never heard so many expressions of worry and consternation over the future of our country as I’ve heard over the past six months.
I’ve taken about a week off from writing – something I plan to do from time to time – and what better way to ramp this thing back up than with a food post. In a previous post, “How to Make Beef Stew That is Not Terrible,” I mentioned the “trifecta” of soups that any cook ought to be able to whip up on a moment’s notice: chili, vegetable soup and beef stew. These are fundamental cold-weather soups that should be learned first, because they form the basic building-blocks for many other soups. For example, a traditional vegetable soup can be easily converted into a Tuscan vegetable soup with the addition of cannellini beans, zucchini, spinach and a parmesan cheese topping.