^^ Get-'em girl!

 

thanks ouTTie...always looking for a little support.
party night toningt? tis for me!!!
i'll be busy cooking tomorrow, so tonight is party night!!!

 

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i have horrible handwriting.

i have a list but buy waaaaaaaay more than i need.

don't ask me about sex and foreplay. (you're not up for it!)

i don't like cats although i have a very nice .......

 

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i don't have time now to reply, but I WILL!!!

and just reading the first thing!

i think my audi is a very fine toy. i take care of it. drive it to it's limits. i appreciate fine things.
(i got other toys i like very much too! GIRLS JUST WANNA HAVE FUN!!)

 

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Okay, so I need to be here to satisfy Kelly, but also feed the Goat!!!

Jack Daniel's Sweet Potatoes

3-4 lbs Yams, peeled and cut into 2" cubes
2/3 c. Brown Sugar
1 T. Cinnamon
1 tsp. Nutmeg, Freshly Grated ---Optional, but it must be fresh!
3 T. Butter, cut into cubes
1 tsp. Vanilla Extract (the REAL stuff)
1 1/2 c. Jack Daniels

Butter a baking dish and place yams in pan and sprinkle on the brown sugar, cinnamon, nutmeg, and top with butter pats. Mix the vanilla with the Jack Daniels and pour over the potatoes. Cook in a 350 degree oven for 1 1/2 - 2 hours, stirring occasionally, until the potatoes are tender and the liquid is absorbed. Enjoy!!!

Happy Thanksgiving!

 

[:-] back on topic....


I've got a 30 lb turkey waiting in the fridge... gonna do it the old fashioned
way in an oven (on a v-rack) plus Mashed potatoes (secret weapon sour crem)
& some cornbread dressing aka stuffing...

my only weakness??? I SUCK at gravy... CHEF... assistance pleeeaze.


have fun Partying Kelly.. oh & the innuendos dont bother me so much... [:-]

 

Okay, a 30lb bird is very big, give yourself plenty of time to cook it! In the bottom of the roasting pan add 2 onions, 4 ribs celery, 3 carrots all roughly chopped. Add several sprigs of parsley, thyme, a few bay leaves and a dozen or so black peppercorns. Add chicken stock, or canned chicken broth half way up the side of the pan. Cook the turkey for an hour, then baste the bird every 15-20 minutes until done, 165 degree internal temperature. Remove the turkey from the pan and let it rest for 25-30 minutes before carving. In a stock pot, strain the stock and bring to a boil, skimming the fat off the top, adding more chicken stock till you have the desired amount. Add a little browning sauce and reduce to intensify flavor and adjust seasonings at the end with salt and pepper. To thicken, either use a roux or cornstarch slurry. Roux is the preferred method. Take equal parts, by weight, butter and flour, melting the butter in a sauce pan, whisking in the flour and cooking over medium heat for 5-7 minutes or until cooked but still blonde in color. Add the roux to a boiling stock, whisking continuously, until the desired thickness is achieve. Rule of thumb is 1lb of roux will thicken 1 gallon of stock, or 1Tbl of butter mixed with flour will thicken one cup of liquid. Cornstarch is easier, it will leave the gravy clear, but not add as much flavor. Mix equal amounts of cornstarch and cold water/stock together until well blended. Add it slowly to the boiling stock, whisking thoroughly until the desired thickness is achieved. Cook an additional minute.

How's that for simple???