Here’s a quick pic of Peanut rockin’ a wifebeater. Isn’t he just adorable? I fall more and more in love with him everyday. He’ll be THREE months old this weekend. I’m speechless. Okay, not really. Like that would EVER happen. I’m normally a pretty adventurous cook, day however when it comes to Turkey, I don’t experiment much.
I made that mistake once and the results were so disastrous I’ve blocked the details out completely. All I recall was the horrified look on my husband’s face when he tasted the gravy and the silence that continued for the remainder of the meal. Following the shock used off and he was again in a position to speak, every year he asked if I could just do traditional Thanksgiving. A large part of my husband’s job is speaking with farmers from coast to coast. A great perk is that he often comes home with huge amounts of free vegetables & fruits.
When he arrived with TEN pounds of cranberries a few weeks ago, I knew immediately what I would use part of the cranberries for–Cranberry Sauce! And no, not the type that goes sssllluuuurrrrrp as it pertains from the can and keeps the can shape, although I totally too dig that stuff. ONCE I posted to my blog a few years ago about fresh cranberries, I had been surprised to observe how many people hadn’t made anything with fresh cranberries or even eaten anything made with fresh cranberries! We always had fresh cranberry sauce with this Thanksgiving meals. I am normal blissfully. Yeah, that was a lie.
Once you observe how fast and easy it is, you’ll question why you’ve never managed to get before. But the real payoff shall come when you taste it! Homemade Cranberry Sauce has a fresher and Tangier taste and a far greater texture than that gelatinous cranberry goop from the can! Plus, when you make your own, the sugar is controlled by you. You can make it as sweet or as tart as you want! Lots of people like to fancy up their cranberry sauce with oranges or pecans or crazy spices, but I am a purist.
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Well, not necessarily, I simply like cranberry sauce to flavor like cranberries. I’ve made Cranberry Chutney before which was AMAZING, but it just didn’t have the zing and bite of plain old cranberry sauce. A couple of three substances to make this folks! Just how much easier can a recipe get? I’ll inform you–not much! Have a look at this stuff and tell me it doesn’t look 100 times much better than the canned stuff!
Rinse and choose through your cranberries. Most luggage is fairly clean, with the occasional leaf or stem just. Make sure to look for soft or mushy berries. Your cranberries should be smooth and firm, just like my abs. Inside a pot with tall sides, bring the water to a boil over medium-high heat.