Over the years I have perfected two things Thanksgiving dinner related- the turkey and the turkey gravy. The only thing about my thanksgiving meal that never turns out is the stuffing. I’m not one to stuff my bird– I’ve tried bread crumbs and day old dried bread but it never tastes as good as store bought. But store bought has so many ingredients in it. Have you ever looked at the ingredient list for Stove Top stuffing? We cannot eat it. So no stuffing this year, but of course there will be a well made Turkey and lump free gravy. And lots more, but this post is about turkey gravy (ahem).
My tried and true recipe is here . Where it says gravy or cornstarch, I always use cornstarch. You are to dissolve the cornstarch in water ( as little as needed to make a thin paste) and while it is dissolving I take a clean finger and stir it around until fully dissolved and then add to the drippings in the pan. When I used to use a spoon to help dissolve it, the cornstarch (clumps of it) would stick to my spoon. Make sure your paste of cornstarch is thin. Besides being a simple recipe, it is simply delicious and your people will thank you.
Here’s wishing all who are following my blog, or who just stop to read a post or two, a wonderful Thanksgiving Day!
I’d always wanted to grow my own herbs, but having cats in my home for all my adult life made that impossible. Every year I would walk through the herb section at local nurseries dreaming about harvesting rosemary, sage, and thyme. I was always under the impression, silly me, that herbs had to be grown inside. I’m not sure where I got that ill-informed information. Ten years later I’ve grown many herbs–thyme, rosemary, basil, sage, lemon balm and so many more. Some I’ve had great success with– while others continue to challenge me. This year the only herb I’m growing is rosemary (Blue Spires for culinary use) and to date, this is the healthiest rosemary plant I’ve ever grown. I feel so rewarded for my ten years of learning how to pick the right starter plant, to learning how much or little to water, and finally how much light or how little light to provide it in my container garden. Today was the first harvest, and judging by how beautiful and healthy this plant looks there will be several more. All the rosemary I harvest is put in freezer bags and every week several pieces are used for my Sunday dinner of roast chicken. By spring all of my harvested rosemary is gone. I’ve tried to overwinter rosemary with zero success, but I think this year, with this plant, I may try again. Here’s a great article about choosing the perfect rosemary plant based on your location, weather, and taste.
What’s your favorite herb?