It's all about the Elves

Santa has a busy night ahead of him on Christmas Eve, but you know that the rest of the year is when the real work gets done. The poor little elves...working hard with little pay (no pun intended)..in those outfits and shoes that only Michael Jackson could love. We need to keep an eye on those little guys and make sure that they are treated properly...thats why we need on offical..ahem..Elf Cam http://www.santas-workshop.org/elf/elfcam.shtml. Enjoy!

Great Recipe for Thanksgiving

Thank you so much Nicole in North Olmstead!



The night before you cook your bird, you want to brine the turkey.

8 Quarts cold water
2 cups coarse kosher salt
8 large freesh or dried bay leaves
2 tablespoons black peppercorns
2 tablespoons whole allspice
1 turkey

Line extra-large pot or bowl with two 13-Gallon (or larger) plastic bags, 1 inside the other. Combine 1 qoart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium head until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
Next morning;
Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan, cover with plastic wrap and refrigerate overnight.



To Roast the bird!!
Position rack in bottom third of Oven and preheat to 350F. Remove turkey from roasting pan; drain any accumulated juices fro main cavity. Discard paper towels from roasting pan. Brush bottom of roasting pan with some butter, return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in the main cavity. Brush more butter over turkey; sprinkle with pepper. Scatter more apples and onions around turkey in pan.

Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with another 1/2 cup apple cider. Roast turkey until thermometer inserted into thickest part of the thigh registers 175F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours or so longer (depending on size of bird). Transfer Turkey to platter; LET REST at least 30 minutes before carving!

Bon Appetite!!




Believe me... This recipe is AWESOME!! I got it out of a Gourmet magazine!! Good luck!!!


Nicole in North Olmsted!

A young listener to the night program? You decide

http://www.youtube.com/watch?v=UjXi6X-moxE

The Good Ole USA

Who knows the USA better than us? We live here..most were born here..and we know this place like the back of our hands. Right? Remember back in elementary school when we had to know the locations of all 50 states? Heck, even to graduate the Akron Public School system I had to know the fifty states! The quesion is..now that we are older..ahem..more mature..how well can we do now? Test your skills here http://www.addictinggames.com/50states.html and let's see if anyone honestly gets all of them correct. Please post your scores on my blog. Moms, dads, kids, grandparents...whoever wants to try it out..the 50 states quiz is all yours. Have at it!