Because our canines stay with us for a fraction of OUR lives on this planet, and their values will never match ours, I salute your joy! I think you need that memory more than you any properly carved, presented, sauced, bird! I always love sharing my feast with my critters. It's tradition now, since my husband died, my roommates have four legs and little luck with eating utensils. Joy.
I am so glad you went ahead and ate the turkey anyway. Many would have turned aside but this shows your undying doggie love. Happy Thanksgiving, Marlena!
Marlena, during my many years as a food editor, I learned that every year everyone forgets how to roast a turkey. No matter how we editors wanted to get out of our own rut, we ended up printing the same directions, a few twists, new cooking times thanks to UC-Davis lowering the safe temperature for breast meat to 165 degrees, but with the basic outcome universally expected a la Norman Rockwell. Of course I insinuated new ideas. But somewhere in that section was a traditional roast, bulb basting, maybe some thyme-butter tucked under skin. Then came the unnecessary brining (don't waste your time).
The Cantonese rule in this house with a weird "Chicago-Chinese" turkey adopted from a chef uncle who once cooked in Chicago before joining the family in Sacramento. First a marination, then a roast in a deep roasting pan with pickling spice and white wine. Juiciest bird ever.
PS--Lucky dogs! Seen it before. I should tell you when my dog Ruby ate chopped liver, leaving a blob on top of her little nose and looking at me as if to say "What? You're the one who set it out low enough for me get at it."
Because our canines stay with us for a fraction of OUR lives on this planet, and their values will never match ours, I salute your joy! I think you need that memory more than you any properly carved, presented, sauced, bird! I always love sharing my feast with my critters. It's tradition now, since my husband died, my roommates have four legs and little luck with eating utensils. Joy.
I am so glad you went ahead and ate the turkey anyway. Many would have turned aside but this shows your undying doggie love. Happy Thanksgiving, Marlena!
Marlena, during my many years as a food editor, I learned that every year everyone forgets how to roast a turkey. No matter how we editors wanted to get out of our own rut, we ended up printing the same directions, a few twists, new cooking times thanks to UC-Davis lowering the safe temperature for breast meat to 165 degrees, but with the basic outcome universally expected a la Norman Rockwell. Of course I insinuated new ideas. But somewhere in that section was a traditional roast, bulb basting, maybe some thyme-butter tucked under skin. Then came the unnecessary brining (don't waste your time).
The Cantonese rule in this house with a weird "Chicago-Chinese" turkey adopted from a chef uncle who once cooked in Chicago before joining the family in Sacramento. First a marination, then a roast in a deep roasting pan with pickling spice and white wine. Juiciest bird ever.
PS--Lucky dogs! Seen it before. I should tell you when my dog Ruby ate chopped liver, leaving a blob on top of her little nose and looking at me as if to say "What? You're the one who set it out low enough for me get at it."
What an amazing story! Beautiful piece of writing, thank you Marlena.
Made me smile Marlena. Thanks!
So glad. Such a happy memory for us. To be honest, we were impressed by their taking the initiative. And what an initiative!