Wednesday, November 21, 2007
I’m thankful Kitty’s not pregnant, as this seriously jeopardized her boyfriend Robert McCallister’s chances to be president. In addition, I’m thankful Sol had the courage to come out of the closet.
I’m thankful for all that I have, yet hope that my possessions do not end up owning me.
I’m thankful for the medication I take every day. Even though I complain, it has made my life easier, and the lives of those around me much more pleasant.
Finally, I’m thankful for everyone reading this. For those that give me the motivation to keep writing, as significant or insignificant as it may be. For not climbing to the top rope and jumping on me when my soul is laid bare on the screen. For allowing me to be high, low, irritable, understanding, angry, and happy. For understanding that is how I am, and accepting me anyway.
Now I’m sitting here with tears in my eyes, it happens every time.
Thanks to all, and may your Thanksgiving holiday be as rewarding as mine.
For C.J.’s wife…
To make 8 cups of Gravy Base
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 carrot
• 1 rib celery
• 1/2 yellow onion
• 2 cloves of garlic
• 1/2 cup apple juice
• 8 cups homemade chicken stock or turkey stock
• 1 teaspoon black peppercorns, whole • 4 sprigs fresh parsley
• 4 sprigs fresh thyme
• 2 bay leaves To make the gravy
• 1/2 cup dry white wine
• Gravy Base just made
• 1/2 cup reserved turkey fat
• 1/2 cup all purpose flour
PREP WORK ...Begin by getting your Gravy Base ingredients prepped. Peel and chop the carrot, celery, onion and garlic. Either make or get ready the chicken stock.
HOW TO MAKE AT HOME ...Making the Gravy Base
1. Heat the butter and oil in a saucepan over medium heat. Add the chopped vegetables, garlic, turkey neck and sauté until the vegetables are caramelized. (Approximately 15 minutes). Stir occasionally to prevent sticking and burning.
2. Deglaze the pan with apple juice and stir, scraping up the brown bits on the bottom of the pan. Reduce until the juice evaporates to an essence. (Approx. 5 minutes)
3. Add the chicken stock, peppercorns, and herbs. Reduce heat to low and simmer, uncovered for one hour. Strain gravy base and set aside. Making the Gravy
4. Remove turkey from roasting pan. Pour off pan drippings and reserve. Place pan over high heat and deglaze with white wine. Skim the fat from the reserved pan drippings and reserve.
5. Add the Gravy Base and the defatted pan drippings back to the pan and bring liquid to a boil over medium heat.
6. Make a roux by heating the reserved turkey fat and enough butter to make 1/2 cup in a small sauté pan. When the fat is hot, add flour and whisk to combine.
7. To thicken the gravy, whisk in small amounts of roux until the gravy is at the desired consistency. Season with salt and pepper to taste.