Hi everyone,

How’s your weekend? Ours was a jam packed. We went fishing again this week and we went to cluodcroft town and eat at big daddy’s. The whole ride was great, we often stop by at some landmarks and took some pictures.

Hubby and I are planning to have it copied so we can send it to my parents in the Philippines. I miss my family already, I’ve been here in the States for almost a year now (can you believe that? time flies really fast). Hubby and I are planning to visit GenSan and Davao after 2 years.

Of course I need to get me a job first so I can help on saving the money to go there. I’m going to share some of the pics on our fishing trip on my next post :).

That’s all for tonight.

Are you ready for thanksgiving? It’s almost coming. For me and my family we’ve already ordered the whole meal (turkey with side dish and pie) hence my husband doesn’t want me to cook. We’re also planning to rent movies. Anyway, here’s a recipe for a simple roast turkey:

Ingredients

* 1 10- to 12-lb. turkey, brined for 24 to 36 hours *
* 6 Tbsp. unsalted butter, room temperature
* 1 tsp. salt
* 1/2 tsp. freshly ground black pepper
* 1-1/2 tsp. dried thyme, crushed
* freshly squeezed juice of one lemon
* freshly squeezed juice of one orange
* 1 large yellow onion, quartered
* 2 stalks celery with leaves, cut in large pieces
* 3 bay leaves
* 5 cloves garlic, unpeeled
* 2 cups chicken broth

Directions

1. Preheat the oven to 325F. Rinse the brined turkey under cold water; pat it dry, inside and out, with paper towels. In bowl, mix softened butter, 1/4 tsp. salt, the pepper, and thyme. Stir in citrus juices (not all juices will be incorporated). Rub turkey with seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic. Skewer turkey neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Insert a meat thermometer into center of an inside thigh muscle, taking care not to touch bone. Pour chicken broth in roasting pan.

2. Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey. Roast 1 hour more spooning juices over turkey every 20 minutes. Cut string; spoon juices over turkey. Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165F and thigh juices run clear. Remove from oven; transfer turkey to serving platter. Tent loosely with aluminum foil, shiny side down. Let rest 20 to 30 minutes. Remove vegetables from inside cavity; discard.

3. While turkey rests, pour drippings from roasting pan into heatproof glass measuring cup or fat separator; skim fat. Reserve separated fat for Thanksgiving Gravy. Return drippings to pan; heat through, scraping up browned bits. Measure for use in Thanksgiving Gravy. Makes 8 servings, (plus leftovers).

4. *To brine turkey: For 10- to 12-pound turkey, thoroughly dissolve 1-1/2 cups kosher salt in 1-1/2 gallons water. (Use this formula to make enough brine to fully submerge turkey, increasing salt/water combination in proportion to size of bird.) Refrigerate the brining turkey, breast side down, and soak for 24-36 hours. Use a weighted dinner plate to needed to keep turkey submerged. Alternatively, turn bird a few times during brining.

5. Note: Scott prefers a simply presented roast turkey. To add color to your serving platter, brush halved oranges and lemons, celery, and unpeeled garlic cloves with olive oil and roast alongside the bird in a separate pan during the last half hour of cooking. Place roasted fruits and vegetables on serving platter.

Recipe source
Have a happy Thanksgiving!!

If you are an antique lover and want to splurge yourself in antique shopping opportunity, then mark the dates October 27th and November 24th as the Antique district of old nation’s city in Florida will host an antique nights.

The exact location of the place is Downtown St. Augustine (along San Marco Avenue), during those dates posted above; San Marco avenue will come to life with lively street music while they are showcasing their antiques, rare books and even authentic Spanish treasures. The participating exhibitors are those incredible antique dealers, book stores for the books and art galleries. These exhibitors will showcase all of their best products on those days.

Aside from the events I’ve mentioned above, St. Augustine events will also showcase book signings, live music, refreshments and more events to suit the party-like atmosphere. Also when you go there, Nombre de Dios provides FREE PARKING on that night. I guess everything is already covered, you don’t just shop for your favorite antiques, you will also feel like you’re in a party.

This is perfect if you want to escape and have a break in your busy life, because after all you deserve to have a break. To know the detailed information about this event you can call their telephone number: 904-824-9357.