The holidays have begun!
I hope everyone had a great Thanksgiving. I cooked a turducken for family, and a Cajun-style deep-fried turkey for a friend. The turducken turned out wonderful, after 10 hours of slow roasting in the oven. The stuffing (a cornbread, and an onion and sage) were a perfect complement to the layers of roasted birds. Hats off to Don at Great Lakes Butcher Supply for putting it all together.
Unfortunately, the deep-fried bird was a little…well, extra crispy. One of my dogs slipped her collar right after I dunked the bird into the oil, and it got a little extra heat (temperature-wise) while I chased the dog down. I was really embarrassed to deliver the bird to my friend, but assured him that the meat itself was just fine. He later told me that the meat was just fine, but that his family was looking forward to the crunchy, peanut-flavor infused skin. Maybe I’ll get a chance to redeem myself at Christmas…
In between school and the holiday, I managed to finish some pieces of the Big-E. I’m still wrestling with the best way to handle the bigger assemblies, so I thought it would be best to work on some of the smaller stuff.
I’m actually pretty proud of how this all turned out. Handling the tiny details that these pieces brought to the table has really bolstered my confidence about this whole idea. Hopefully, that translates to faster progress!
RMW
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