MVM Friday Nov 19th

[SuSUN]

Hi Gang,

Thought I would get this started. I quickly read yesterday's posts y'all gettin ready for T day!

Only one more day and fly home tomorrow.
I have a few pounds to shed!

Gorgeous sunny day starting. DH is has been out in the yard since early fixing DS's fence.

Off to the mall today and off to a nice Festival of Trees tonight courtesy of DS, looking forward to that. DS is treating all his staff, at $25.00 a head. Sheesh! There is some food sampling from several local restaurants and Champagne tasting.

Have a wonderful weekend.

SuSUN

[zip2play]

Hi Susun and everybody,

Back to the Great White North ALREADY...what AWFUL timing (although we are getting 60F today (your 16C)...pretty nice for November.

No I didn't run out and buy a duck (but I have 3 in the freezer.)
But here's the simple-as-pie recipe. Cit through breastbone and splay open. As deftly as possible remobe the backbone sort of cutting under the skin all the way to lose as little as the precious skin as possible- takes a small sharp knife- careful. (Toss backbone, neck and last joint of wing (no meat), along with gizzard into stockbag along with your chicken and turkey carcasses in freezer- make soup next month)

Lightly salt and pepper the skin sides of the two halves and add your favorite poultry spice to the "guts" sides.
Lay skin side up on a flat rack raised on a baking tin.
Roast 1/2 hour at 350F, then 4 hours at 275°F.
Turn every hour so duck doesn't get welded to the roasting rack.

The very long-slow roast will give you the moistest poultry you every tasted that almost falls off the bone and the skin will still be deliciously crisp- your guests will gasp in amazement. (Be sure to keep draining the fat as it accumulates in the baking tin (or roast pan.) Save in freezer for a wonderful cooking fat.

(Saute the rather big liver in a little butter and garlic for a marvelous foie gras snack- although sometimes a cheapskate butcher will steal it )

Happy trails to all...I hope you all share our gorgeous weather.

Poker tonight (so that means CLEAN UP )

[OrchidCactus]

Hey all,

ANother quick hello from me. One more week and mom goes home to NC and we can all get back to normal. I'm sure my brother is enjoying his vac....I haven't heard from him!

Hope all are well and content!

[Loretta V]

Hi to all

I fixed a duck once. It was not too bad, but the worse thing I fixed was a stuffed Veal Pocket for DH. I just did not have a clue how to go about it. The worst part is just not knowing what it should look like. Never even saw one or tasted one. Did the best I could. It was a little underdone though but edible. I would prefer ham over that.

Zip I will follow those oven temps for my Capon. It is probably just a little bigger than a duck. I use a 250 temp and 6 hours for a big chicken that comes out as you describe that duck texture.
It is called Roast Sticky Chicken. The recipe uses a special blend of pepper seasonings a day before. Those ducks must have been on sale for you to have 3 of them.

Linda yes I sure do feel relieved about that bp going down. Feel better too. I will keep watching it for a while to make sure it stays down.

Barb you cooking all that turkey and all the trimmings for you and DH. I would do it for us too. Congrats on the new edition. Will you have several days off from school? We ususually put up a real tree too but can't just go and cut one down. We try to buy it early though and put it in water for awhile before we put it up in the house.

Shawnee you going up to the son that lives in Seattle? The one that is a great cook? My boys are big helpers in the kitchen and will really make that dinner go a lot easier for me. Hope all of my 3 sons can make it.

Susun enjoy that FESTIVAL OF TREES and the festivities. You are probably getting anxious to see Ella again soon.

Hey Ginny, Jackie and the rest of the lurkers.
Later folks, Loretta

[BarbCO]

Just wanted to say I'll be gone for the weekend -- taking some time for myself for a change.

Ya'll just keep practicing that cookin' so you can tell the rest of us how to do it.

Barb

[LoveMontana]

Hi everybody,

Took a ride over the border to get gas today and poke around. It was a lovely, mild day for a ride. Gee Gas in PA is $1.97 per gal as opposed to $2.15 in NY.

Susan, Enjoy that Festival of Trees. I'll bet it's lovely. One of my favorite past times around Christmas is to drive all over after dark looking at all the beautifully decorated homes and gardens in the area. Some are quite spectacular.
Bummer!! Your vacation is almost over.

Roger, slow roasting is just the thing for poultry and RIBS. Problem is Gerard doesn't like that fall off the bone texture. He calls it "mushy".

Hope you win some money tonight.

Ginny, You are a wonderful daughter and sister to do that but you must be exhausted.

Loretta, You are not alone. I've never fixed a veal pocket either and have no clue as to what it is.
I love a real tree but because of my allergies, I can't have one.

Barb, enjoy your weekend get-a-way. Where are you going?

Julie should be back any day now, shouldn't she? Hope her cold didn't interfere with her fun.

edited to add this.
Wouldn't it be nice to have a doctor "apologize" to us?

Author tells docs: Learn and use the word 'sorry'

Doctors have an ancient, powerful tool close at hand to ward off
malpractice lawsuits and increase the happiness of their patients: the
apology.

An apology is a gift that accepts blame and restores the dignity of the
wronged person, Massachusetts psychiatrist and author Aaron Lazare told
two Missoula audiences Thursday.

For more of this story, click on or type the URL below:

http://missoulian.com/articles/2004/...cal/news03.txt