Friday, December 30, 2011
Thursday, December 29, 2011
And the elk, back enjoying their refuge near town
As the sun started to set, he headed over to Mormon Row (an old line of homesteads)...
Wednesday, December 28, 2011
A story is told about Fiorello LaGuardia, who, when he was mayor of New York City during the worst days of the Great Depression and all of World War II, was called by adoring New Yorkers 'The Little Flower' because he was only five foot four and always wore a carnation in his lapel. He was a colorful character who used to ride the New York City fire trucks, raid speakeasies with the police department, take entire orphanages to baseball games, and whenever the New York newspapers were on strike, he would go on the radio and read the Sunday funnies to the kids.
Tuesday, December 27, 2011
- 1/2 lb. Parmesan
- 1/2 lb. Asiago
- 2 teaspoons minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped green onion
- 1 cup and a half of extra virgin olive oil (I recommend maybe just using a tad bit less)
- 1 teaspoon freshly ground black pepper
Add the oregano and red pepper flakes
Monday, December 26, 2011
Sunday, December 25, 2011
Friday, December 23, 2011
Thursday, December 22, 2011
- 1 cup of peanut butter
- 1 cup of sugar
- 1 egg
- 1 teaspoon vanilla extract
- 24 regular Hershey Kisses- or 72 mini ones
Wednesday, December 21, 2011
Danny's parents came and visited with us this fall and we had such a wonderful time taking them around to all our favorite spots. We of course ventured over to Cascade Canyon (one of our favorite hikes).
This section of the Snake is beautiful. Gorgeous pine and cottonwood trees line one side while on the other are the beautiful Tetons
Danny's parents striking a pose for me... they're so cute together
The hubs and I...
On a different day, we went over the pass to Idaho for some yummy breakfast. And on our way back we stopped at the white water section of the Snake (we did a scenic- no rapids section before).
The rest of their trip we filled with some more of our favorite spots
And of course some fishing. I love this picture of Jeannie helping Gary with his line. I then got "the look" for taking a photo of him with his glasses on :)
Danny finishing the day flyfishing in the freezing cold riverAnd our final sunset.
We had such a wonderful time visiting with Gary & Jeannie. It just reinstates how incredibly blessed we are that so many people have used their vacation time to visit with us.
Tuesday, December 20, 2011
2 tablespoons (1/4 stick) unsalted butter
2 pounds turkey necks and/or wings (I only had about a pound and it still worked out great)
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups (or more) low-salt chicken broth
1 cup (2 sticks) butter, room temperature, divided
2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage plus 5 fresh sage sprigs
1 14- to 16-pound turkey (mine was just under 14)
4 cups low-salt chicken broth, divided
1/4 cup all purpose flour
For gravy base:
Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.
Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.