It was my husband's birthday today, and the girls decided to make a road sign (out of chalk) for him when he drove home. (Party inside! haha!). They also made him a cake while I took my father to the airport for his trip to CT for Thanksgiving with my brother.
This evening, I made my husband's favorite meal (Gorgonzola pasta), and afterwards, I made cranberry relish, homemade turkey broth from gizzards and turkey neck, and my daughter and I made an herb butter mixture that goes between the skin and the meat of the turkey (putting that in at least a day or two ahead infuses the flavor of the herbs, and it really makes a brined turkey moist while cooking!).
Tomorrow, we decorate the gingerbread house!
I took this shot with my Samsung S5 cell phone and I processed in LR5. It's really quite malleable--and graduated filters work well with these shots! Liked it with the "creamtone" setting.
@danette When you get your turkey, save the neck and the gizzards from that pouch that comes with it. Toss the liver unless you like to cook those separately. Then put the gizzard, neck, water, some chicken broth (not much) cut up onion, carrot, celery, and parsley in the pot. Bring to a boil, then cut the temp so there is a small rolling bubbling for awhile; cook it down as much as you like--I do it at least an hour on low heat. Oh, black whole pepper corns too! It makes a delicious broth to use for the pan, for making the gravy later if you need more liquid, or just freeze it! We use it all up in this meal!
Thankful for you! Yes, this is a small Thanksgiving. Even my youngest is in TX. Life marches on... Thanks for making our kitchen a happy place tonight.
