Brining the Turkey
The week of Thanksgiving, Tuesday night is brining night. Tonight I picked up my birds from Whole Foods...yes, I said birds...and brought them home to soak in the simple tangyness of a salt/sugar/spice/water blend. I picked up two birds this year so I could try my hand at deep frying a turkey, something I have always wanted to do. And on the off chance it blows up...I will have my backup turkey in the oven slowly roasting.I am sitting in my kitchen staring at my freshly made gallon and a half of homemade chicken stock and smiling at the thought of my two little birds marinating away. Generally, a brine is used to help pull extra moisture out of meat and replace it with salt thro

On Food in Spain...Pineapple Carpaccio and Galatian Octopus
Those of you who know me, know that I am married to a man who wanders the globe. When Joel is gone we do our best to stay in touch via phone messages, text messaging, email, online chatting and of course...photo sharing. If he is traveling within the US we will even watch a show on Hulu together.One of my favorite things about his travels are all of the food pictures he sends me. As he is in Spain this week, they have been particularly fun.