Out with the campaign, in with the holidays
ection is over — no more political calls on my cell phone. No more mailers with their messages in four-color process, full-bleed color (that means color from edge to edge — that’s expensive).
It was a nasty campaign, full of rhetoric, rumors and recriminations on both sides. I’d like to know who decided making one’s opponent look like an uncaring nincompoop would make a candidate more attractive to voters. I don’t know about you, but I’d rather hear about what the guy plans to do to address the issues that concern us all than to hear him attack the other fellow.
I told my children from the time they were young, “You don’t make yourself look bigger by making someone else look smaller.” They listened and learned, and they’ve taught their children the same lesson. There are no bullies in my family, but there may be a future President.
Maybe we’ll see a more civil campaign in 2016. For right now, it’s time to pick up the pieces, try hard to get along together, and do the best we can for our country and ourselves.
From now until Thanksgiving one of the best things I can do for myself is to vow (again) to watch what I eat. Turkey day will be upon us in a little less than two weeks. If I’m two or three pounds lighter by then I won’t suffer quite as much guilt for the damage I know I’ll do to Big (turkey) Bird.
There’s still time to experiment with food for the big day. I found out not too many Thanksgivings ago I really like my turkey brined. Brining adds flavor and makes the bird much more tender than going without. I’ve tried lots of different ingredients added to the basic salt and water for different subtle flavors for the turkey. Try brining a much smaller bird (say, a chicken or a turkey breast) now, before you tackle the big guy, and see what a difference it makes.
Then submerge your turkey in brine overnight, drain it well and prepare it early on Thanksgiving day. You’ll have a main course everyone will applaud.
SAVORY AND FRUITY
5 quarts water
2 quarts chicken broth
1 quart apple cider
3/4 cup salt
1/2 cup sugar
1 large onion, chopped
3 stalks celery, chopped
1/2 cup Craisins (dried, sweetened cranberries)
2 large apples, cored and sliced thin
6 branches fresh rosemary
20 leaves fresh sage
4 bay leaves
1 15-pound turkey
Using a large pot, bring all except turkey to a boil on the stovetop long enough to dissolve the salt and sugar. Allow brine to cool.
Place the turkey in a large pot or clean bucket big enough to immerse the bird. Pour cooled brine over. Cover and allow to brine and chill overnight.
Early on Thanksgiving, pour off brine and rinse turkey.
Cook as you like it. Meat will be juicy; skin will brown nicely.
Linda Conway Eriksson can be reached by e-mail at email@example.com.