Friday, October 10, 2008
Well yesterday we spent an hour in the elections office learning how to be Information Officers. Apparently we have to be at the station at 8:30 in the morning, yuk, ready to stick up posters and whatever our supervisors tell us to do. Then we were told what to do and what to say to people. Don't tell them, but I honestly don't see the point of an Information Officer. Maybe once I have done the job, I will. We ended up with a lot of paperwork to bring home, some of which has to be returned, some does not. We have to wear name badges of course, I did ours on the computer so they look nice and big and legible. We also have to stay at the end of the voting to help tidy up the posters and such that we had previously put up. Matt came away feeling somewhat less than enthusiastic about the whole deal. Being Thursday, our shopping day, we went in the afternoon. I did find a turkey breast, it was fresh, not frozen, so it wasn't cheap, but should be good for Saturday and sandwiches for Tuesday (election day). We were going to buy a fresh loaf on Monday but of course the store will be closed so will have to get one on Sunday. We also bought a bottle of Mouton Cadet Bordeaux (white) to go with it. No pumpkin pie though. Will probably have some ice cream for a dessert. This morning Matt is off for an ultra sound on his aorta. He found out that it is a good thing for older men to have checked as it can swell and burst without any symptoms. Our doctor agreed he should have it checked regularly too. There are so many things you need to keep an eye on as you get older. For those of you who don't know, the aorta is the largest artery in the body. I just found a recipe for brined turkey. If you have never had brined poultry, it is great and comes out really moist. I think I will do this. Best Brined Turkey Breast Source: Betty Crocker You've heard about it, now give it a try. This turkey breast is flavorful, moist and delicious! Makes:8 servings 9 cups hot water 3/4 cup salt 1/2 cup sugar 1 bone-in whole turkey breast (4 to 6 pounds), thawed if frozen 1 onion, cut into eighths 2 fresh rosemary sprigs 4 fresh thyme sprigs 3 dried bay leaves 6 tablespoons butter or margarine, melted 1/4 cup dry white wine or chicken broth (from 32-oz carton) 1. In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours. 2. Heat oven to 325ºF. Remove turkey from brine, rinse thoroughly under cool running water and pat dry. 3. Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over onion and herbs. 4. In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes. 5. Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert meat thermometer horizontally so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 170ºF and juice of turkey is clear when center is cut. Right, I'm off to brine my turkey. Have a great day.