I love dreams, except for nightmares. I love recalling those crazy twisted dreams and trying to figure what was going on in my head that I could have thought such things when my mind was disengaged.
They say “house” dreams are about yourself, so the one I dreamed with the flooded basement probably was not a good sign. But what about the one where the staircase just went on forever with thousands of rooms on hundreds of floors, all furnished like a ritzy bed-and-breakfast? Hmm.
My other dreams, my wide-awake dreams where I plan how wonderful I will be next year, are another story. These dreams haunt me. I put them off, thinking I need some other thing to be just perfect before I can get started. You know the type: losing weight, writing a book, finishing crocheting that afghan, unpacking the last box from moving several years ago, etc. I know I should make some headway on at least some or at the very least one of these dreams, but the facts stand on the sidelines laughing at me. The facts are that I don’t do what I could and I don’t know why.
I used to keep ironing up to date. Really. I used to keep my flower beds weeded. I used to weigh less.
I think partly I was living before my children and insisted on setting a good example at all times. Now they are grown and mostly gone and no one is watching me.
Except the Lord. He sees. He knows.
What I used to do because I believed I must do it, I now must learn to do only because it is right. My mind allows me choices these days, and I am surprised at who I see living underneath all the exterior rules I had made for myself.
I distinctly remember thinking, when the last child was off to college, “Whew! Now I can rest and do whatever I please. Finally! I am my own puppy!”
Now. May I talk you into smoking a turkey sometime soon? We have found it a most welcome way to introduce turkey into a meal. Many people prefer the taste of it.
Some say smoked meats keep better because of substances in the smoke that penetrate the surface of the flesh. It makes sense if we consider that charcoal is a good purifier and preservative. This does not mean you need not refrigerate a turkey that has been smoked, but everything we can do to make meat safer to eat is probably wise.
It’s definitely the easiest way to prepare turkey.
Besides, don’t you think the Pilgrims smoked theirs?
Smoking food is not hard but you will need a smoker.
I saw one that a friend had built of brick and it made wonderful smoked chicken. If you have natural stone you could probably build a small smoker with almost no cost. I’ve heard of hanging meat down a chimney, but I know nothing factual about that and I am a terrible climber. A stainless steel smoker with electric start costs in the hundreds, too fancy for me. The most reasonably priced smoker at our local discount store is less expensive than a stand mixer, and comes with good instructions and recipes. When I consider how often we smoke something, it is worth it to me.
Do make or buy the type that can have a water pan and a temperature gauge. Our gauge says “ideal”, instead of 170 to 210 degrees, which is the ideal temperature range for hot smoking meat. (Cool smoking can take weeks.)
In a smoker like ours, which is a cylinder about three feet tall and eighteen inches in diameter, use about five pounds of charcoal. Light it (do not use petroleum type lighters) and wait for it to turn white, just as you would if grilling food.
At this point you may add a couple handfuls of green hardwood chips, such as hickory or apple, for extra flavor, or you can buy dry chips and soak them in water for this use. DO NOT ADD PINE OR OTHER SOFTWOODS. They give a chemical taste.
Place a wide enamel pan holding about a gallon or two of hot water over (not on) the charcoal. Set a wire shelf or grill on the pan and the turkey on this shelf. Close the smoker and wait 10 to 12 hours. The turkey is done. It is that easy.
If you bought a fresh turkey (or if you raised it yourself) you can serve this luscious food guilt-free and hassle-free. It even should have fewer calories than conventional recipes because it doesn’t stew in its own drippings; they drip off.
Apart from these quality improvements, the one great benefit of smoking a turkey is that it can make the celebration of God’s bountiful blessings much more fun. Giving thanks is supposed to be joyful and all are supposed to participate. Smoking the meat gives you more free oven space and more free time for other wonderful things like letting your children help.
I suggest you practice smoking meat a few times before trying any big important meal. You’ll need practice to learn to trust the temperature gauge and leave the smoker closed. Any loss of precious smoke and heat just slows you down. Do not open it, especially for bigger cuts of meat, unless the temperature shows that all is not well. Then you must open it and fix the fire. This rarely happens.
A smoked turkey will look raw, if you judge by color, for the meat will be pink, like ham. So the test should be for tenderness and meat temperature. Juices should run clear. Joints should be loose or separating.
It is better to plan to have your turkey done somewhat earlier than “on time”, about an hour or two. The extra time is for deboning. People want to get at the meat, not inspect a dead bird. Once deboned, it can be warmed in a pan with a few dribbles of water and a lid or foil over it, set into the oven at 350 degrees. A thorough heating should remove all doubts of safety for the cautious.
It smells and tastes good enough to eat!
Go your way, eat the fat, and drink the sweet, and send portions unto them for whom nothing is prepared, for this day is holy unto the Lord . . . Nehemiah 8:10.
6 c. diced mixed fruits
1 c. chopped celery
1 c. nuts
1 c. coconut
1 Tbs. cinnamon
1/4 c. frozen orange juice concentrate
Mix well and enjoy. Serves about ten.
Overnight Dinner Rolls
2 pkg. dry yeast
2 c. warm water
1/2 c. sugar
6-7 c. flour, divided
2 t. salt
1 egg, beaten
1/4 c. oil
Mix yeast, water, and sugar together. Let rest 5 minutes. Mix 3 c. flour and salt and add yeast mixture to it. Add beaten egg and oil. Add 3 – 4 c. flour to make a stiff dough. Knead. Let rise. Punch down. Shape into 24 rolls and place into well-greased 9×13 pan. Refrigerate, covered, overnight. Allow to warm about 20 minutes before baking at 350 degrees until brown. Yield: about 2 dozen large rolls.
World’s Best Pie Crust
3 c. flour
1 1/4 c. butter, softened
1 egg, well beaten
5 T. water
1 T. vinegar
Cut butter into flour. Combine egg, water, and vinegar. Pour liquids into flour mix, all at once. Stir with spoon or fork until doughy and mixed. Easy to roll and re-roll. Enough for 2, two-crust pies, or 4, one-crust pies.
Winter Squash Pie
1 crust
2 c. cooked, mashed winter squash
2/3 c. brown sugar
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. salt
1/8 t. clove
2 eggs, beaten
1 c. cream
Mix all together, adding cream last. Pour into crust. Bake at 350 degrees for 50 to 60 minutes. Serves 8.
Whipped Sweet Potatoes
2- 3 large sweet potatoes
1 t. salt
1/2 to 1 c. milk
1/4 c. butter
Wash, peel, cut up potatoes. Cover with water in deep pan. Add salt. Boil until tender, about 15 minutes. Drain. Place in large bowl. Mash or beat with mixer. Add milk and butter. Whip until fluffy. Serve with butter and cinnamon/sugar or honey. Serves 6 – 8.
Go you way, eat the fat, and drink the sweet, and send portions unto them for whom nothing is prepared, for this day is holy unto our lord . . . Nehemiah 8:10
Oh, to bring back the days of sweet, crunchy pears! What memories of delicious fruit we would have forever!
We cannot bring them back, but we can prolong those days by helping the harvest last longer, by canning those pears.
If you are coming into the lovely problem of too many pears, here is how we deal with them–mmm!
1. Core and remove stems, but do not peel pears. Remove bad spots. Drop into 1 gallon water with 1 vitamin C tablet crushed in it.
2. Drain pears. Bring to boil in non-reactive pan (stainless steel or enamel) over medium heat with 1/2″ fresh water in covered pan.
3. Allow pears in water to simmer, stirring, until fruit is soft, adding water if necessary, to prevent scorching.
4. Mash pears or press through colander.
5. Return pulp to pan and season to taste with brown sugar, and if desired, cinnamon.
6. Reheat until simmering and hold at simmering for a few minutes. Keep at simmering, stirring, during entire process. Add water if needed.
7. Meanwhile, estimate number of pint or smaller canning jars you will need to contain all the pear butter. Wash carefully and rinse these jars. Count the same number of canning lids (flats) and heat in small saucepan of water as directed on box. Set aside and keep hot. Be sure to have one screw band for each lid. Lay one or two jars down in another large pan with 2″ water in it. Cover and bring to boil. Bring to boil another covered pan large enough to hold all the jars at once, with water enough to cover all the jars and rack in bottom of pan to keepjars from direct contact with bottom. (This pan should be a bit larger than your largest burner, and at leat 16″ tall, like a spaghetti boiler. The perfect pan is often called a “water bath canner”. If you lack a lid, a pizza pan works fine.)
8. Using jar lifter, carefully remove one jar from boiling water, emptying into boiling pan, and set it upright onto thick towelling.
9. Using canning funnel and long-handled measuring cup, carefully ladle simmering pear sauce into jar, within 1/2″ of top. Wipe rim clean and dry. Remove flat from hot water with tines of fork. Apply flat and screw band to filled jar, using thick towel to protect hands from heat. Use jar lifter to set lidded jar into tall pan of boiling water.
10. Repeat until all sauce is in jars, in boiling water bath. Time boiling from this time, for 15 minutes. Remove jars and set on clean, DRY towelling. Cover with light towel and allow to cool away from drafts. Do not disturb until completely cooled.
11. Remove screw bands from all sealed jars. (Sealed jars will be indented on top.) Place any unsealed jars in refrigerator and use very soon. Place all others in cool, dark place to keep for at least a year and use whenever you miss those crunchy pears!
We use this in place of jam on buttered toast.
Sometimes I only add white sugar and no spices to this recipe and we eat it like applesauce. Sometimes the pears are so sweet, I skip the sugar, too.
It’s all good!
I do hope these directions were clear. I ‘d be happy to answer all questions here. Remember, the only dumb question is the unspoken one! 🙂
My mother found this recipe somewhere and shared it with me about 30 years ago. It’s a sort of cross between sour cream raisin pie and pecan pie. With coconut. Since I started making it as a family favorite, I have seen it in many collections.
Still, when I bring it to a public function, someone is always amazed.
I feel certain someone out there has perhaps glossed over the recipe and never, ever tasted its wonderfulness.
Have fun.
Good Pie
1 stick butter, melted
1 cup sugar
2 eggs
2 Tbsp. flour
2 Tbsp. top milk 2 Tbsp. vinegar
1 tsp. vanilla
1/2 cup raisins
1/2 cup pecan pieces
1/2 cup coconut
1, 9″ unbaked pie shell
Mix butter and sugar thoroughly. Add eggs and blend in completely. Beat in flour, thoroughly. Stir in milk, vinegar, and vanilla. Add remaining ingredients and stir well. Pour into pie shell and bake at 350 degrees for 45 minutes.
This will rise up but will not overflow. As it cools, it sinks.
For the top milk, I’ve also used either canned evaporated milk or else cream, with equal success.
A pie this rich can easily serve ten or twelve, but we serve it cooled, cut into eighths, and topped with whipped cream. Oh, and with coffee, of course.
My mother used to line muffin tins with pie dough and bake it that way for special events. In that case, the temperature is the same, but probably it would be done in about 20 minutes, or when browned.
I love dreams, except for nightmares. I love recalling those crazy twisted dreams and trying to figure what was going on in my head that I could have thought such things when my mind was disengaged.
Home's Cool! 