Thanksgiving Ravings

In just 2 days I’m going to get what’s left of a tooth pulled. The day before Thanksgiving, that is. I was really looking forward to that traditional turkey dinner, but then I guess you can’t eat very much turkey with a broken tooth anyway... I’ll have to stay away from those hard candies, or else keep myself from biting down on them, somehow. At least I can look forward to Christmas dinner, especially since I’m cooking the bird this year.

Of course, this fact means that my family will likely stuff themselves before coming over, in order to avoid even trying my food. They’ve been this way ever since I made that first meatloaf (dried out and tasteless) when I was 10 years old. Mind, they love my baked goods (sweets, etc.). I just wish they’d realize that I eat my own cooking, thus I’ve learned to do it right. Besides, I’m also using a lot of recipes that they gave me.

I just can’t understand how anyone can screw up a turkey. I mean, roasting bags have been around for decades; and Butterball® turkeys are almost impossible to dry out, even without the bags. If you just follow the instructions on the turkey, you can’t really go wrong. Hmm, actually I know someone who roasted her turkey in the package, without cleaning it or even thawing it (!), assuming everything would come out perfectly (what a waste of a twenty-five pound turkey!). I guess it just takes a little instruction.

As for myself, I learned the cooking basics through 4-H—an agriculture-oriented youth group—when I was a child. I also learned—via other sources—how to make hand-dipped chocolates, though I don’t make them now (not enough space in my kitchen). Since my childhood, I’ve found that I love to cook. I’m always trying new things, and I don’t give up if it doesn’t work the first time. In fact I just recently discovered the common recipe for teriyaki sauce (not the stuff you buy in the stores). It’s so easy to make, I’ll list it here:

In a saucepan mix the following in equal amounts:

Soy Sauce
Mirin (called “sweet saki”; you can find it at international groceries)
Saki (or dry sherry)
Sugar (regular white granulated will do, but try brown if you prefer)

Bring to a boil until sauce is reduced by at least 25% and attains desired consistency (lightly thickened).
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Anyway, this is MUCH better than any other, including the namebrand stuff.

May you all have a happier Thanksgiving than I will have.