Wednesday, November 23, 2011

The Most Eatingest Time of the Year

Besides slowly building up my stock for the upcoming craft and gift shows at the Tri-County Flea Market on 11/27 and 12/4, I am Thanksgiving it all up in here. The turkey was put in an apple, brown sugar and kosher salt (and other flavorings) brine last night, collard greens have been cleaned and chopped and stored in the fridge. Today I'm baking chocolate chip and hazelnut cookies to be hidden away until tomorrow. If I don't hide the cookies, they won't make it to Thanksgiving. Also on tap for today: soaking the Cook's ham, baking pumpkin pie, peeling and chopping of sweet potatoes, making of giblet and neckbone broth, and maybe a pecan pie.

P.S. I make a stockpot worth of giblet and neckbone broth and then use it for gravy (of course), stuffing, greens and anything else that calls for broth.

Goodbye until Monday the earliest. If you miss me you can always visit my Etsy shop and Artfire studio.

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