Archive for the 'Foodie' Category

Once-A-Week Cooking

I’ve tried this before, but this is the first time I actually cooked so much it will maybe last two weeks. Maybe. Remember I have an 18-yo and a soon-to-be-13-yo. They eat. A lot. Or actually they don’t. Because when I cook I usually don’t have enough for everyone — can you believe that?

Anyway. Here’s what I cooked today.

2 pounds ground pork — for their favorite “talongganisa“. All that needs to be done is chop up eggplant and stir-fry it together. Will serve over rice.
1 pound pork sausage — into sausage gravy. Add freshly baked biscuits and we’re good to go. Plus fresh fruit will make a great breakfast.
3 packages andouille chicken sausage — the 18-yo cut everything up (it’s fully cooked) and the 10-yo repacked them into 4 containers. One will probably end up in pasta sauce (tomato based), one in lentil and brown rice soup. I don’t know yet about the others. Maybe a mustard-and-sausage combo with some molasses bread…we’ll see.
1 large pasta pot of chicken stock — from turkey wing tips and the back and wings and gizzard and heart of 1 chicken … for quick soups throughout the week.
1 rump roast in the crock pot, with tomatoes, onions, and savory (I ran out of thyme). I’ll add Tabasco tomorrow, and serve it with LOTS and LOTS of veggies.
1 chuck roast in the cast iron skillet — simmering right now in lots of water — I’ll leave it overnight. Don’t know yet what I’ll do with it. Maybe “roast beef” done my mom’s way — a bit on the sweet side. Haven’t done that in a while.
1 package (4 pieces) turkey wings, roasting right now in the oven. I’ll add carrots, celery and onions tomorrow and roast it a bit more, then make gravy and serve with Thanksgiving accompaniments. Yeah, I know it’s June, but doesn’t mean we can’t enjoy some November food, right?
1 London broil marinated in a tequila-lime marinade (the 7-yo and 18-yo worked on the mixture). Will take it out, defrost, then grill. Slice thinly and serve with green peppers and onions (also grilled), salsa and homemade wrappers. Ooooh, and avocado!!

I still have to do the following tomorrow — planned to do today, but I got started late. Next time I’ll start as soon as we get back from the farmer’s market! And I’ll also have the teens clean the kitchen thoroughly the night before. That should save us some time.

- mix up the burgers — garlic, bread crumbs, Worcestershire, maybe some I’ll incorporate some Grana Padano in (not for hubby though). Oooh, and I’ll have to try adding some Irish oats (soaked). I haven’t tried that yet. And I’ll see what other herbs and spices I can get rid of — some of those have been sitting in my spice cart way too long.
- cook or at least marinate the chicken drumsticks and thighs. Maybe Pinoy adobo or asado.
- marinate the chicken breasts, perhaps another tequila-lime mix, so we can grill and add to salads.
- bake 4 loaves of bread for the week
- make chocolate gelato to use up the milk
- make limone gelato using the Italian lemon drink I got from Whole Foods — experiment of the week, let’s see if I can copy my 12-yo’s favorite flavor
- wash, dry, chop parsley and cilantro, so it’s “instant” when we need it.
- grill the red peppers and marinate in balsamic vinegar and olive oil.
- grill the zucchini the same way.
- saute the bok choy and beet greens in olive oil and garlic so I just have to reheat them during the week in the skillet. Or maybe I’ll serve them cold.
- make red cabbage and apple saute. To serve with one of the pork dishes.
- mix for scones and muffins

To do during the week:
- make the salads… hmmm…. ranch dressing probably
- guacamole
- fry fish for 1 meal
- salmon cakes for 1 or 2 meals
- one more experiment of the week if time allows — har gow — maybe on Wednesday
- fresh mangoes for dessert

If this works, I’ll do it again next Saturday!

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Italy Tips, for EB&Kids, Part IV

Shopping in Pescara/Chieti

First, where to shop.

A block away (on your right when you’re facing the sea) is Falcone Mini Market (Viale Alcione, 201) — they have basics if you run out of something: local olive oil, local wine, butter, milk, sliced bread (though they carry the San Carlo brand which we find too dry), plus produce — garlic, onions, different kinds of greens, whatever’s in season…

Three blocks to the left or so — and you have to cross the street — is Conad — in a basement (Viale Alcione, 22), so you might miss it if you’re driving by. It’s a mini-supermarket, larger than Falcone.

If you walk towards the back of the apartments and keep walking you’ll come to an underpass (a bit creepy but when we’re in a group it’s fine) — go through it and out — and cross another street — and you’ll come to a small shopping center. The meat shop is “Osmi Carni“; there’s also a fruit and veggie vendor, and another mini-supermarket which we haven’t been into. The crossing can get a bit tricky though, as the street is busy.

– Paco: and the walls of the underpass are all covered w/grafitti

Past Falcone on your left, if you keep walking about 10 minutes more or so, you’ll come to a bigger plaza/strip mall, but no groceries here. However, you’ll find gelato shops, pastry, pizza and bread, a few bars (not like bars in the US, but really just places where people stop to have a snack). Nothing spectacular but good for when you’re out for a walk and need to get a quick bite with the kids.

– Paco: and there is also a church and a huge plaza there. (Mom: I’ll get to churches in my next posts :) )

Past that, about 15-20 minutes more — there are more pizzeria, gelateria, etc. Hombre is quite good for pizza — prices run around 6 Euro for something that will fill up Aisa :) . And Il Gelatone — E knows about that since it’s right by the hotel he stayed at — has excellent gelato. But I digress… (gelato does that to me)

–Paco: It’s all homemade gelato there (w/ excellent Limone)
–Aisa: ~ Ma, are you kidding me? I could’ve had another whole half. The gelato helped, though. Thanks.
–Aisa:~ You can taste the alcohol :D in the Crema Rum… I’m sure Uncle Eric could tell you that.

Back to grocery shopping. On your left, when you get to the roundabout and turn right (Via delle Naspee) — then drive to the next roundabout and take the 2nd exit — which is actually the entrance to a shopping center — there’s a bigger Conad on the left, past the two department stores, this one with a parking lot. This is good for after-work runs if you’re pressed for time or only need a few items.

Further away, there are LOTS of options. If you bring a GPS with you, you’ll get at least 20 various places — Conads, Sidis, Tigre, Eurospin, etc. We haven’t shopped at those since if we’re driving farther anyway we might as well take the highway and get to the LARGE shopping centers.

Near the guys’ work place are Auchan Aeroporto and iPercoop. (There’s another Auchan near work but it’s not as nice, though it’s less crowded.) Both are large supermarkets — think Wal-Mart or Meijer, and you can get just about anything you want. If you need other things — cookware, beddings, sports equipment, clothing, etc. there are also stores within the mall dedicated to these. That’s what I love about the malls here — they’re not centered on cinemas or food courts or “flagship stores” like Lord and Taylor or Macy’s — the “flagship store” is the FOOD STORE. And the food store really is the main attraction and draws the crowds — try shopping at around 8 pm and you’ll see what I mean. I wouldn’t recommend this on a weekend (Uffa! That’s “argh” in Italian) — if you’ll remember life in Clarks Summit, Dickson City was the “night/weekend life” for the people there. There’s a similar feel here, but I won’t begrudge the Italians their love of food.

Here are their websites. I subscribed to their newsletter prior to leaving the US, that way I got a good idea of how much things cost on sale, before actually getting here, and I was able to give A an idea of how much our weekly budget would be grocery-wise:

AuchanClick on “Offerte” to find out what they’ve got on sale currently. If you want to see their ad online, click on the drop-down menu where it says “Visualizza Volantino On-Line” and select your location (Scegli la localita): Pescara Aeroporto. It’s open from 8:30 am to 9 pm. Their address is Via Tiburtina Valeria, 386 - 65129 Pescara (PE) — however, the first time we GPS’d that we got lost. Ask Alfredo which highways/exit to take, I guess. And Lina would know.

Ipercoop’s ad is right there on their front page. Here’s their location. It’s the same exit as Fameccanica but you turn left at the roundabout instead of turning right.

There are other iPer in the area — a favorite of ours is the iPer La Grande (i’m guessing there’s various “levels” of iPer) in Citta Sant’Angelo — Via L. Petruzzi, 140, Città Sant’Angelo (Pescara).

These are all closed on Sunday; though I know for a fact some of them were open on Sundays in the spring. Maybe they change their hours seasonally?…

If you want to try another area, Ortona Center, about 20 minutes away, has another large iPer and the drive there is quite nice. There’s a large Scarpe & Scarpe (footwear) right by it, and there are more stores inside (mostly clothing + Bata (more footwear)).

-Aisa: ~ I wouldn’t advise planning to buy clothes here; it would be much wiser to come prepared to wear only the clothes you’ve brought for your entire stay. Yes, there are lots of clothing stores at the malls, but they’re mostly designer stores, and it’s pretty bad :D If you happen to find good deals, check the labels, because more often than not, the ‘good’ deals are MIC :D not surprising. Then again, maybe I’m just extremely picky xD but if there’s one thing I’m [very thankfully] spoiled in in the US, it’s Goodwill.

The largest mall in the area (some people refer to it as the American mall, including Jay B.), is Megalo. In the upper level are several restaurants if you need to grab a bite. As E has noted, there’s a preponderance of underwear stores here (actually, everywhere). On the other hand, I am quite taken by the spacious AND VERY CLEAN restrooms at Megalo, AND the food vendors in the halls. You can shop for beans and other dry goods, plus olive oil, dried tomatoes in oil, hot sauces, salami, pecorino, etc. That is, of course, if you aren’t all shopped out yet from being at the iPer.

There’s also downtown Pescara which I’ll cover in a separate post — if you can imagine shopping in downtown Cincinnati that’s what it’s like.

-Aisa: ~ And yet it’s not. Aisa would like everyone to note that she is NOT a city girl — far from it; she has more than once found herself walking in downtown St. Louis with Mama and felt that she can’t breathe. The point she would like to make is, despite not being a city girl, she LOVES downtown Pescara. The mountains and sea and buildings that are rarely taller than five stories make for a very pleasant experience.

And then there’s the open market on Mondays — there are others in the area, but we’ve only been to one of them. If you talk to Anne Marie she can tell you more about it as well. You can do your produce, cheese and meats shopping here, eggs too…. and everything else really — shoes, clothes, home decor, cookware, etc. One word of caution: there are many things that are made in China… but you’ll also find lots of things that are Italian-made. You just need a discerning eye. One guy tried to pass off some espadrilles as “Made in Italy”, but really, at 1 Euro a pair, you have to be suspicious :D.

– Paco: It also gets pretty tight in some areas, you might want to keep the kids close and keep an eye on them, and keep the valuables stowed.

A couple more notes on the shopping experience itself:

When using your credit card/debit card, take your passport with you and present it along with your card. In case you didn’t know, call your bank first before you leave the US, or they’ll suspect fraud and only the first transaction will make it through. You get shopping carts Aldi-style — stick a Euro in the coin slot to get the cart out; later, return the cart and pull out your Euro. Great fun for the kids.

– Paco: and all four wheels [of the cart] rotate; fun for drifting in less crowded areas, but not that fun when it’s heavily-loaded. I try to keep the heavier stuff towards the rear, it helps a little.

In the next post I’ll tackle the “what”. I’ll just go through a list of everything I can think of, and whatever I miss I’m sure you’ll enjoy discovering on your own :)

if you know the names of specific stores, you can look for it on the Italian yellow pages:

Pagina Gialle

if you just have a category in mind, sometimes google maps is better for finding things.

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Pics, March 2009 Part II

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Really affordable mozzarella — the kind we buy at Jungle Jim’s for $9-10 a PIECE. This here container has 10 balls, at 4.50 Euro (it was on sale — regular price is 6.10). - March 19

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Aisa having fun with the mirrors at home (the blue-looking area in the very back is the laundry room). - March 20

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and then with Nino… - March 20

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the gang at La Rusticana - March 20

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and Paco and Migi

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my foccacia — eggplant, artichokes, corn (!), tomatoes, olives, mushrooms, zucchini and potatoes. La Rusticana’s foccacia is similar to cracker crust pizza, but no sauce and no cheese, and simply topped with fresh veggies. Drizzle olive oil on top and you’re all set.

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and my dessert — gelato amarena, 3 layers of delish

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Aisa with the pizza oven, and the pizzaiolo

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Day 14, Italy

More notes. Can’t really write blog posts (unless I write them ahead of time) because our “high speed Internet” (HAHA) fluctuates so unpredictably. Like 435 Kbps one second and 0 the next. Ugh. But. Not complaining. It’s still better than no ‘net at all. And our family isn’t suffering from it — in fact things are happening pretty much the way we expected. Already we feel closer to each other than before. That’s a great blessing!! Isolation has its perks!

And we’re not actually as isolated as we thought — had people over the day after we moved in — 3 co-workers and the wife of one of them. Then Friday we went out to eat out at their favorite arrosticini place (except we couldn’t have arrosticini because we were abstaining from meat, so we’ll have to go back sometime to try it)… yesterday we had one of our favorite people with us the whole day and again today for half a day. Tuesday will be dd-17’s 18th birthday. That should be fun. She’s asked for homemade tiramisu for dessert… and some creamy pasta for dinner… maybe I’ll add an antipasto platter…. and whatever else I can come up with.

I’m torn about this — it’s Lent and while I’m grateful for the opportunity to offer up things, e.g., this life of “doing without” …. there’s so much here that totally makes us feel spoiled. It’s hard to feel the sacrifice when you constantly are surrounded with blessings. I still have to figure this one out.

Let’s take food, for instance. How can one possibly feel deprived when even the cheapest generic extra virgin olive oil is still very, very rich and fruity? When good red wine is available at 2.99 Euro? (We haven’t bought any, but had a sip of our friends’ order. And our favorite produce is unbelievably affordable? Case in point: artichokes at 49 eurocents each, fennel at 1.49/kg, giant oranges and lemons (local) at 2+ euro/kg? Sigh. I suppose we could just *not* eat… Even eating leftovers is not much of a penance, like tomorrow I’m having what’s left of a salad from the market — radicchio, rice, corn, tomatoes, capers, carrots, tuna… it’s so yummy and fresh.

When your pleasures are simple, and it takes little to satisfy you, how do you find what it is that costs you something and hurts? I suggested jokingly to dd that perhaps the solution is to buy what’s expensive that we *don’t'* like — like McDonald’s food here where sandwiches are 3.90 - 5.90 euro… and therefore hurts the pocket… but that doesn’t make sense, does it?

Here at home I looked forward to doing without, and in some ways we are doing that, e.g., no dryer, so we hang our clothes outside, or by the radiator… the washer is so small it can only hold 1/4-1/3 of my US washer’s capacity… but then again we didn’t bring that many clothes so there’s not that much to wash… I don’t have my beloved pots and pans and what’s here are lightweight Teflon ones that I’d like to replace soon… but then again we don’t have to do much high heat cooking on them because most of the food here is best prepared the slow-food way… we’re stuck with Italian TV, no cable, but then we didn’t have cable in the US either, and Spongebob Squarepants actually looks okay when you don’t understand the dialogue. Plus we’re learning Italian slowly, bit by bit, everyday, so how can this be a deprivation… and since we don’t have much in the way of technology we’re learning to spend more time with each other, pleasantly.

I know that sounds silly considering we’re already homeschoolers and spend practically almost every hour of the day together, but even homeschoolers can fall into the tech trap (and other traps, such as overcommitment outside the home), that the improvement these days is apparent.

We’ve found two cozy churches — we’re probably going to stick with the one that’s 14 minutes away walking distance… and there doesn’t seem to be an English Mass anywhere near here, but today I think I got much from the homily which is probably 25% understandable to me. We end up talking about the homily right after Mass, checking with each other as to what we each understood — and in doing so we receive more fully the richness of the teaching, even if we only got it in bits and pieces… the sharing is what pushes it in, deeper.

By being here together, by ourselves, far from the things and people we’ve gotten used to, we are forging something that in many ways feels like a new alliance. Growing family is so much more purposeful and true in these circumstances. There are so mamy things we are thankful for. Lent this year, perhaps, is not so much the giving up of pleasures, as much as it is the development of a clearer perception of what gifts are. Here in Italy, away from our “regular world”, we have been given the gift of time, and clearly, the message is — don’t waste it.

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Grocery Shopping in Italy - Test Menu and Budget

Sunday Breakfast
Pane Bianco Barilla .89
Latte .65
Caffe Splendid Aroma Ricco 2.69
Mele Golden 1.19

Sunday Lunch
Braciole di Maiale 4.49
Ananas .99
Riso Parboiled Classico Flora 2.85

Sunday Dinner
Fesa di Tacchino a Tranci 4.99
Pomodori Ciliegino .99
Corvo Bianco Sicilia 3.29
Riso Parboiled Classico Flora 2.85

Monday Breakfast
Pane Bianco Barilla .89
Yogurt .65
Acqua San Benedetto Minerale 1.74

Monday Lunch
Orate Viversano Naz 7.99
Cuori di Carciofi Findus 2.95
Olio Farchioni 3.69
Riso Parboiled Classico Flora 2.85

Monday Dinner
Salame il Cru 1/2 kg. 6.95
Linea Osella 1.49
Aceto Balsamico di Modena Mazzetti 4.97
Arance Navel .69
Riso Parboiled Classico Flora 2.85

Tuesday Breakfast
Pane Bianco Barilla .89
Fruttolo Yogurt1.95

Tuesday Lunch
Fiorucci Suillo 1.80
Broccoli Romani .99
Riso Parboiled Classico Flora 2.85

Tuesday Dinner
Nasello 7.99
Riso Parboiled Classico Flora 2.85
Mele Golden 1.19

Wednesday Breakfast
Pane Bianco Barilla .89
Actimel 2.45

Wednesday Lunch
Pasta di Semola Formati Normali Voiello 1.50
Olive Snoccioloate Olivoli Sacla .69
Passata di Pomodoro Fresco Agride .85

Wednesday Dinner
Tonno In Olio di Oliva As Do Mar 3.19
Riso Parboiled Classico Flora 2.85
Ananas .99

Thursday Breakfast
Pane Bianco Barilla .89
Succhi Bravo Rauch Gusti Assortiti 1.19

Thursday Lunch
Filleti di Alici in Olio di Oliva Rizzoli 4.79
Vongole Veraci 4.99
Riso Parboiled Classico Flora 2.85
Pomodori Ciliegino .99

Friday Breakfast
Pane Bianco Barilla .89

Friday Lunch
Salame Felino il cru 1.35
Riso Parboiled Classico Flora 2.85
Cuori di Carciofi Findus 2.95

Friday Dinner
Filetti di Persico Africano 9.99
Riso Parboiled Classico Flora 2.85
Arance Navel .69

Saturday Breakfast
Pane Bianco Barilla .89.89

Saturday Lunch
Polio in Parti Confezione Risparmio 2.59
Riso Parboiled Classico Flora 2.85
Broccoli Romani .99

Saturday Dinner
Fettine Sceltissime di Bovino Adulto 8.99
Riso Parboiled Classico Flora 2.85
Mele Golden 1.19

Pampers 9.39
Scottex 3.69 (16)
Dishwashing detergent 3.29
Mentadent 1.55

Pescara
Via Italica, 117
Centro Comm.le Il Molino

www.supermercatigs.it

Total: 173.04

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In a Few Short Weeks….

These will be Friday dinners:

Pizza in Pescara

This one sounds like fast food, but intriguing enough:

HelloPizza :D at the name.

More…

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Tuesday Night Dinner: Hoppin’ John

Some history here.

where these:

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become this:

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in this recipe.

Yum yum.

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Thanksgiving Day’s Apple Pie

Aisa uploaded the pics!

with rope-and-lattice butter-and-lard pie crust. Yum.

and the caramel nut tart which finally made an appearance again after all these years.

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It’s Soup Season: Barley Soup Johri’s Talvo

Last week it was oxtail soup using the beautiful oxtails from Mohr Animal Acres. Then a “Cheater’s Pho Bo” with canned beef broth, canned chicken broth and a rib-eye steak from Mohr also.

Last night was a hit, Barley Soup, the recipe from Johri’s Talvo in St. Moritz (Switzerland). I didn’t have any Bundnerfleisch so it was additional prosciutto that made it into the soup — lucky for us there’s readily available imported prosciutto nearby.

This was a HEARTY soup, but next time I won’t make it as the recipe dictates, as it is quite meat-heavy. Doubling the barley, cutting the meat content in half and upping the beans would work quite well for us.

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The recipe as given in Gourmet (Dec 1994 issue).

2 onions, chopped (I used one LARGE red onion)
white and pale green part of 1 large leek, chopped, washed thoroughly and drained
2 carrots, chopped (shoulda used 4 for more Vitamin A!)
1/2 cup chopped peeled celery root or celery (double this next time as well)
1/4 pound prosciutto, chopped
1/4 pound piece Bundnerfleisch — I used 1/3 pound total prosciutto — bacon or smoked ham hock would be great here too
3 tablespoons unsalted butter (used extra virgin olive oil instead)
1/2 cup pearl barley (used 1 cup)
1/4 cup dried white beans such as Great Northern, picked over (used 2 cans Great Northern beans, drained and rinsed)
3 quarts beef broth (used 2 cans beef broth + 1 quart chicken broth — this is my standard formula for a copycat veal-y like broth + additional water to keep it soupy)
1/2 pound (about 4) smoked bratwursts or other small smoked sausages, sliced thin (used 3 Aidell’s chicken sausage and 1 Aidell’s Cajun)
1 1/4 cup heavy cream (omitted completely except for moi — I suggested soymilk or almond milk to the family but they were fine with the soup exactly the way it was

My instructions, since I used canned beans:

In a heavy kettle cook vegetables and prosciutto (and Bundnerfleisch if using) in olive oil over moderate heat, stirring, 5 minutes. Add barley and cook, stirring, 1 minute. Add broths and simmer, uncovered, 1 1/4 hours. Add beans and sausages and simmer 15 more minutes. Season to taste with salt and pepper and add cream at table. Makes about 12 cups.

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For Denise: Lechon Turkey / Pabochon

Lechon Turkey/Pabochon

1 10-12 lb. turkey, rinsed thoroughly, giblets, etc. removed
1 cup fish sauce (patis) (or 2 cups kosher salt or 1 cup table salt) (available in Asian stores, a good Filipino brand is Rufina)
1/4 cup soy sauce
1/4 cup honey
2 tablespoons canola oil
2 tablespoons freshly ground black pepper
2 lemons or 10 calamansi (aka calamondin, a tiny, green, round citrus fruit found in Asian stores)
10 large cloves garlic, crushed but unpeeled

In a large stockpot or other container that will accommodate turkey, combine fish sauce with 2 gallons cold water. Add turkey, and additional water if needed to just cover turkey. Refrigerate for 12 hours. In a small bowl, combine soy sauce, honey, oil and black pepper. Rinse lemons or calamansi and pierce with a fork all over. Preheat oven to 400 degrees F. Remove turkey from brine and rinse thoroughly under running water. Pat dry with paper towels. Stuff cavity with lemons and garlic. Truss turkey if desired (I prefer mine untrussed). Pour 1 cup water into a shallow roasting pan large enough to accommodate a roasting rack for the turkey. Set turkey breast side down over a roasting rack and brush all over with the soy sauce mixture. Roast for 45 minutes. Using paper towels, carefully turn turkey onto one side (wing/thigh up) and baste with soy sauce mixture. Replenish water if it’s drying up. Roast 15 minutes. Repeat with the other side. After 15 minutes, turn turkey breast side up. Lower heat to 325 degrees F. Start basting turkey every 15 minutes with juices from pan. Continue to roast until thickest part of thigh registers 180 degrees F on a meat thermometer. Juices should run clear, not pink or reddish. The last 30 minutes of roasting, baste turkey all over with soy sauce mixture. If turkey is browning too quickly, cover with a loose tent of foil. Remove from oven and let rest for 30 minutes before carving. Serve with lechon sauce.

Cook’s Notes:

- If using turkey that has already been brined, you may omit the brining process. (I like to brine my own turkey though so I try to buy unbrined turkey.)
- If you’re going to bake the stuffing in the turkey, omit lemons and garlic. Stuff turkey just before roasting. Do not fill turkey up completely, as the stuffing will expand as it cooks. The remaining stuffing can be baked in a separate dish. Trussing is not optional if you stuffed the turkey. A stuffed turkey will take longer to roast than an unstuffed one.
- A handy cooking time calculator can be found at Butterball.com

Easy Lechon Sauce:

1 tablespoon canola oil
1 tablespoon minced garlic
1/4 cup minced onion
1/3 cup liver pate or liver spread, or liverwurst or finely ground chicken livers
1 cup water
1/3 cup cider vinegar
1/2 cup brown sugar
1 1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper
1/3 cup breadcrumbs

Heat oil in a saucepan over medium heat. Saute garlic and onion until garlic is golden and onion is limp. Add liver pate, water, vinegar, sugar, salt and pepper. Bring to a boil, stirring until smooth. Lower heat and add breadcrumbs. Let simmer 5 more minutes. Serve with turkey lechon.

___

I thought all my Thanksgiving recipes that appeared in Asian Journal 3 years ago (?) were already here — but I guess I put it in the old “Beyond Adobo” blog. I’ll work on putting them here sometime. Sorry about that!

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Tea Reviews

St. James Darjeeling Tea *

Taylors of Harrogate Assam Tea *

Harney and Sons Decaffeinated Earl Grey **

Bleh. You get what you pay for. This has spoiled me.

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Food, Humor, Organization, and Gift Ideas

Luxury for Mom:

Started off the early morning with 1/4 cup of Mariebelle Aztec Hot Chocolate… just enough for me to handle in the dark hours of the dawn…

Out of the Mouths of Babes

Yena’s Quote of the Month: “Mom, what’s the name of that movie, Princess Diarrhea?” (Princess Diaries)… oh my child, so blessedly out of the loop.

Tip for Slow Food Lovers in Wintry Weather:

Take some oxtails from your favorite grass fed beef farmer, put in water in a large heavy pot, bring to a boil, then simmer overnight on LOW LOW LOW. Wake up in the morning to falling-off-the-bone tenderness. Take out meat pieces with slotted spoon, leave pot with stock outside in the cold (32 degrees F here right now), covered. In the early evening an hour before dinner, take pot inside. Scoop out solidified beef fat (could probably use this for a birdseed feeder?), bring stock to a boil, season with salt and add yummy things like peeled quartered potatoes, lots of onions, whole black peppercorns, green beans and cabbage leaves. Return meat to pot and simmer just until all warmed up. Perfect for fall.

Prayer to Saint John Bosco for our Young Driver

O glorious Saint John Bosco, who in order to lead young people to the feet of the divine Master and to mould them in the light of faith and Christian morality didst heroically sacrifice thyself to the very end of thy life and didst set up a proper religious Institute destined to endure and to bring to the farthest boundaries of the earth thy glorious work, obtain also for us from Our Lord a holy love for young people who are exposed to so many seductions in order that we may generously spend ourselves in supporting them against the snares of the devil, in keeping them safe from the dangers of the world, and in guiding them, pure and holy, in the path that leads to God. Amen.

Keep her safe from irate drivers who are impatient to get to where they’re going…

On my to-do-list today:

Off to do my 15-minute-each-room tasks, so I can check them off Toodledo, THE (so-far) perfect online spot to help me accomplish tasks according to GTD principles. Still working on a paper-based organizational tool, but haven’t perfected *my* system yet.

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My Asian Pantry

Need to use up these things before we leave. I’ll be crossing out as I use them up.

“oriental noodles” (from mommy)
5 century eggs
acorn starch (K)
agar sticks 3
agar strands
baby corn
bean curd sheets
belacan
besan flour
bihon 1/2
black corn
bonito flakes
Botan rice
chee hou sauce
chili powder (K)
chinese green tea 2
coconut shreds (dried, Indian)
dried anchovies
dried kamias
dried lily flowers 2
dried mushrooms 2
dried shrimp (K)
fermented black beans
glutinous rice
glutinous rice flour 3 1/2
green bean starch (K)
idli rava
instant dashi (1/4 packet)
jackfruit
kare-kare mix
konbu 2
large instant tapioca 2
malt powder (K)
mi chay dac biet
mini tapioca 2
misua
mochiko 1/2
palm sugar (T)
panko
pho noodles
pinipig 2
rice flakes large
rice wrappers (V)
sinigang mix
straw mushrooms
sweetened bean paste
tamarind concentrate (T)
tapioca sticks
tofu mix
urad dal 2
wakame
wheat starch
wild rice mix (K)

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Grocery Shopping in Italy

Kids, here you go. In a few short months. (Argh, do you see rice?)

Ipercoop: Better practice at Aldi’s now.

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My Alma Mater is once again hosting

the VP debate!!

Yea!! (Go Bears :D )

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