Friday, November 23, 2012
Eight recipes to make Turkey Day leftovers into something special
I love Thanksgiving, the reminder to stop and give thanks, the gathering of friends and family, the changing seasons and fall foliage, but mainly, the food. I love Thanksgiving so much that occasionally, come March or April, I have to bust out some of my favorite Turkey Day recipes, just to get my fix halfway through the year. While I don't intend to eat my Thanksgiving leftovers for days after, I do like to both find new ways to experience my favorite flavors, and use up all the leftovers I have from the big day. Here are some great recipes using Thanksgiving ingredients that will tantalize your taste buds, and make you a leftover genius! "The Bobbie" — I never thought that the old fashioned sub shop that I worked at as a teen in …
Thursday, November 22, 2012
Government schedules for the holiday weekend.
- GOVERNMENT
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Thursday, November 22, 2012
Metro will operate on a Sunday schedule, opening at 7 a.m. and closing at midnight. Parking will be free at all Metrorail station parking facilities. On Friday, Metro will run on a regular weekday schedule from 5 a.m. to 3 a.m. Normal fares will be charged and regular weekday parking rates will apply. County Government County Government: closed Nov. 24 to 25. Courts: closed Nov. 24 to 25. Public Schools and School Offices: closed Nov. 24 to 25. Library: Closed Nov. 24 to 25. Fairfax Connector: Nov. 24 - Sunday schedule. Routes with Sunday service operate according to the Sunday schedule. Routes without Sunday service will not operate. Nov. 25 - Holiday weekday schedule. Routes with weekday service operate according to the weekday schedule …
Monday, November 19, 2012
Brining a turkey takes time and effort, but results in a moist and flavorful bird.
“Brining” has always been the secret method that chefs use to make a moist and flavorful baked turkey. Many years ago I asked a chef why her turkey meat tasted so good, and she led me back to the kitchen’s large, walk-in cooler filled with birds soaking in a fragrant bath. I immediately got her recipe. But what is brining? There are two types: wet and dry. Dry brining is simply rubbing a turkey in a salt and herb mixture and letting it sit (refrigerated of course) for many hours (usually about one hour per pound). It's somewhat easier and more convenient than the alternative wet option, and advocates insist dry brining makes for a bird with a firmer meat texture, and the skin is sensational. Wet brining, which does seem to be the most …
Lee E.
3:48 pm on Friday, November 23, 2012
Wrong link for "What's Cooking America" and the turkey stock recipe. more ›