April 22, Day 2

Terry is off playing bridge with Mechel F.  Kevin C picked him up so I did not have to play today.  I just love days at home.  If I did not have to, I am not sure I would ever go out.  What does that make me?  A hermit, unsociable, a weirdo?  I just really enjoy staying in with my 3 fur children and Terry if he is at home, just working on things that I enjoy.  Painting, quilting, playing on BBO, catching up on laundry, etc.

I watched my favorites last night - American Idol (really good this year), Game of Thrones (final season) and Call the Midwife.  I have started watching Game of Thrones again from Season 1, so much happened over the years that it is hard for this old gal to keep up.

I received an email yesterday from Alison, my favorite Alison, she sent me a gift card to QVC.  She is the most thoughtful.  I told her about David in the Kitchen and hope she enjoys watching as much as we do.  He could sell anything, really!

I spent a while this morning looking for punch recipes.  VBC is having their Life Master Party and Ali asked for help.  I said I would make the punch - non-alcoholic because they will also be serving wine.  Here's the recipe I decided on

From:  Allrecipes.com  by Jo Ann Young

Fruit Punch

1 (64 ounce) bottle fruit punch, chilled

1 (64 ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

1/2 gallon orange sherbet

Pineapple chunks

Strawberries

Orange slices

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale.  Add scoops of sherbet into the punch.  Wait for sherbet to begin melting, approximately 10 minutes, stir gently, and add the fruit.  Serve.

Hope it is good, will probably need to duplicate, expecting possibly 80 -100 people.

April 21 - Day 1

April 21, 2019

Today is the first day of my 69th year.

Had a good birthday yesterday, played bridge with Pam, we were second, though we thought we had won but were edged out on the last board.  Terry and I then went to Sperry's in Belle Meade, each got the Prime Rib, Terry the big cut, myself the queen cut.  It was tasty but tough and lots of fat, each of our plates were 1/2 covered with fat when finished.  I really go to Sperry's for their salad bar - the best around - love their Ranch-Bleu Cheese Dressing.  We also split a baked potato and sauteed spinach, water to drink.  Our bill was $80.85 without tip which was really ridiculous.  Came home and had a wonderful chocolate cup cake given to me by friend Linda M., which she had gone all the way to Germantown to pick up and give to me for my birthday.  She gave me 4 cupcakes, Terry had the blueberry and I ended up eating his icing, yum.  I got many great birthday wishes on Facebook and several cards, Anne & Bobby E, brother Leslie, Kathy B, Janice VD, Barbara Z, Cathy D, Loretta R, Lynda B and Hilary B.  Calls from brother Larry and Phil.

Today is Easter, we watched Brentwood Baptist Service online.  The music is always phenomenal.  Easter Dinner is Honey Baked Ham, Macaroni & Cheese and French Green Bean Casserole, you know, the one with the Fried Onion Rings on Top.

I got a Sous Vide for my birthday.  I love Curtis Stone's products and used several in this prepared dinner below.

Curtis Stone Sous Vide, Curtis Stone small baking dish for the dressing, my new fangled openers for the Gravy, buttered spinach in Curtis Stone saute pan and finally the left overs of the turkey.

Sous Vide Turkey Directions - got this off the Internet - You tube - "Big Meat Sunday"

1. One Butterball Frozen Turkey Breast - no bones - thawed in refrigerator and cut in half
2. Add water to your sous vide per directions of the manufacturer and set the sous vide to 145 degrees for 3 hours.
3. Place each half of the turkey in a plastic zip lock bag, sprinkle liberally with kosher salt, some pepper, 2 - 3 sprigs of  fresh Thyme, 1 fresh sage leaf broken in half and 3 pats (about 1 tablespoon each) of butter.  Flip the bags over and do the same with the other side.
4. When temperature reaches 145, add the open bag to the warm water holding the top of bag, let the bag sink in the tub to almost the top of the bag, this will remove the air from the bag, then zip close the bag completely.  Take a clothes pin or some other clip and attach the top of the bag to the top of your water container, this will keep your bag from floating around toward the sous vide.  Do the same with the other bag.
5. A few minutes before serving, heat a skillet with a couple of tablespoons of butter to a high temperature.  Remove your turkey breasts, patting dry with paper towels, removing the thyme and sage leaves, then place in the skillet to brown up on all sides - about 1 minute per side.  Remove and slice - delicious.

Quick Dressing - not like Mamas' but good for an easy fix.

1 package Pepperidge Farm Cornbread Dressing

Chicken Broth

1/2 stick butter

1 small onion

1 - 2 stalks of celery

Garlic Salt

2 eggs

Poultry Seasoning

1. Preheat oven to 400 degrees.
2. Take 1/2 stick of butter and place in a microwaveable bowl then dice up a small onion and 1 - 2 stalks of celery in the food processor.  Place the onion and celery in the bowl with the butter and microwave until veggies are softened slightly.  Combine all ingredients using enough chicken broth to make the dressing very moist but not runny.
3. Place in a roasting pan and spray the top with Butter Pam.  Bake until browned.

Quick Turkey Gravy

1 jar of turkey gravy

1 can cream of chicken soup

1 can cream of celery soup

Place all in the skillet where you browned the turkey breasts and heat and whisk until all is combined and heated thoroughly.

Buttered Spinach

Canned Spinach, butter and pepper - no salt needed.  Heat all. (Sorry but I really like canned spinach)

Our three fur children enjoyed the turkey and spinach (yes spinach) also.