|yes that is my lip gloss…|
1 tbsp of rubbing Alcohol
UPDATE: My batch was 2.5 cups total.
Update: I use Young Living Essential oils. Which have made a world of difference. For more info–check it out here.
- If you have extra stubborn areas you can use a little baking soda to do the job.
- Castile soap does wonders for the tub and sink. (I just put a little on a washcloth and the yuck just melts away). I’m sure you could dilute it in a spray bottle, but I haven’t gotten that far yet.
- I use fresh lemon juice in my Enamel cast Iron dutch ovens to get the stains out. Just apply, let it sit and scrub away.
I was too busy enjoying myself that I forgot to take photos. Luckily, Sue snapped some shots on her iphone and emailed them to me.
- Remove giblets, lay on a roasting pan.
- In a small bowl mix together 1/4 cup olive oil with 1tsp each of salt, pepper, and other herbs of your choice (I usually use sage and or thyme).
- Rub the oil mix inside cavity. Place 1 Tbsp of salt inside the cavity. This year I got a little crazy and added an onion quartered, smashed garlic cloves, and a quarter of a lemon. Apples would have been nice, but I didn’t have any. You can just do the salt though if you want
- Rub the rest of the oil mixture all over the turkey. Don’t forget underneath.
- Cook in oven at 350 for 1 hour.
- Turn oven down to 180 then bake one hour for each pound the turkey weighs. So, I had a 13lb turkey. I baked at 350 for 1 hour then 180 for 13 hours for a total of 14 hours!!!
- Save the drippings for the dressing.
- Prepare 1 recipe of cornbread from Martha White Cornmeal Mix according to package directions
- 5 or 6 slices white bread, torn into 1” pieces
- 1 cup fresh celery, chopped finely
- 1 cup finely chopped onion
- (sauté celery and onion in 1 stick butter or margarine)
- 1 large can Swansons Chicken Broth – or more
- Turkey Drippings
- McCormic Rubbed Sage to taste
- Salt and pepper to taste
- Crumble cornbread into large baking pan (disposable aluminum pans work well)
- Add white bread, celery and onion mixture, chicken broth, drippings, salt and pepper
- Add sage. I usually start with 1 Tablespoons.
- (The secret is that Sage will intensify in flavor, so add enough to almost be the flavor intensity you want. I buy a new bottle every year and discard what I don’t use, because sage gets an old taste really fast.)
- Dressing should be soupy
- Bake in 350 oven about an hour until top is brown and dressing is “set”
As I mentioned before. We moved into our new house last friday…..well technically we started sleeping there on saturday. On the floor. The hard floor. And my body isn’t what it used to be. Someone should really explain to you that when you have a baby lots of things change….not just your stomach. My hips are fragile. Like old lady hips….they get sore all the time. Its ridiculous. Me sleeping on the floor is not a good option. I was so desperate that I wanted to pull all my clothes out of my suitcase, pile them on the floor and sleep on them. Luckily we bought extra pillows and I made a little makeshift bed. It was definitely not comfortable, but it worked. The movers came Monday and dropped all our stuff off. Two guys unloaded the entire house. Then they “Unpacked” our kitchen. Check it out.