November 21st, 2013 
Blog, How To & Tips, Seasonal/Holiday Recipes, Thanksgiving Dinner 
Comments Off on Thawing a Frozen Turkey in the Refrigerator 
Just for the fun of it – this stuff is always fun – I got a 15 1/2 pound frozen turkey yesterday evening to find out how long it really takes to thaw it completely in the refrigerator as recommended on the packaging. All I did was put the rock-solid frozen turkey on a plate at 6pm and slide it onto the bottom shelf in my refrigerator, which is set pretty much right at the refrigerator manufacturer’s recommended temperature, probably about 40° F (4° C). Read more »
November 19th, 2013 Blog, How To & Tips, Thanksgiving Dinner Comments Off on Heavy Cream vs. Evaporated Milk 
There’s just about nothing else that adds a more comforting flavor and texture to food than heavy cream. The only downside is that heavy cream can also leave you feeling excessively full – very quickly, and there are two good reasons for that as you can see in the nutrition label comparison below.
The bottom line is that heavy cream has more than twice the calories and five times the fat content of evaporated milk. The first thing to notice in the label comparison above is that the serving size for heavy cream (1 tablespoon) is half the serving size of evaporated milk (2 tablespoons). That means ounce for ounce (2 tablespoons = 1 ounce), heavy cream has 100 calories, all which are attributed to fat as follows: 10 grams total fat, 7 grams of which are saturated fat, and a cholesterol content of 40 mg. The same one ounce of evaporated milk has 40 calories, 20 calories of which are attributed to fat like this: 2 grams total fat, 1.5 grams of which are saturated fat, and 10 mg of cholesterol.
Nutritionally, the differences are significant, though I’ve found that both evaporated milk and heavy cream have similar cooking and flavor properties, especially when used in recipes like mashed potatoes, gravy, pasta al Fredo, pumpkin pie, and more. That means substituting heavy cream with evaporated milk is a great way to add comforting texture and flavor without taking on excessive calories and fat.
November 15th, 2013 Blog, Seasonal/Holiday Recipes, Thanksgiving Dinner Comments Off on Fresh Mashed Potatoes and What’s Your Favorite Thanksgiving Side Dish?
Yesterday I promised today I’d ask: what’s your favorite Thanksgiving side dish? You bet I’d like to hear. But having asked, it’s only fair I lay down my cards first.
My favorite side dish is fresh mashed potatoes because they’re fantastically flavorful and comforting all on their own and do a great job blending with every other flavor on the Thanksgiving plate. As if that’s not enough, they’re also incredibly easy to make as shown in the step-by-step picture book recipe you can get here by clicking the picture above. (One quick tip: I love having ’em with skins still on both for flavor and added nutrition. Great!) The same recipe is also available in either of the complete Thanksgiving Dinner step-by-step video and picture ebooks you can check out by clicking the picture below.
I ripped out on the bike early yesterday for a gorgeously cool and clear blue sky late fall ride through Ashland, Holliston and Hopkinton intent on getting to Pine Grove Cemetery in Westborough at 9:30 for our town’s annual Veterans Day event. Just like every time I’m on the bike, while my legs spin, eyes watch the road and ears listen for cars around me, my mind takes off to wherever it wants to go.
Yesterday morning, as I usually do on Veterans Day, I thought about friends who died serving – all of them from training, none from combat. I remember them mostly for their smile or laugh – great guys, all of them – and those memories keep them alive in my mind.
Then I thought about what joining the navy meant for me. I never was a scholar, but the recruiters told me I’d written my way to becoming an Intelligence Officer. At the time, that was the most significant shot of confidence in my life. And that confidence only grew stronger the more I did in the navy with those around me. I loved it – and still do – and, over time, learned that more than anything that confidence is linked to serving something that’s a lot bigger than me – all of it in the here and now.
Here and now is all we have, and the challenges we face are fantastic. I’m glad for the confidence I gained serving with the terrific people I got to know in all our armed forces. I’m even more glad keeping that spirit of service fresh, alive and in the present with the terrific people I’ve gotten to know in our town and now across our state.
I know from experience service makes a difference and is something we all can do. It’s all about participating in and contributing to life.
November 11th, 2013 Bar Drinks, Blog Comments Off on Whiskey Sour – 1st Bar Drink I Learned (Long Ago) 
The whiskey sour, also known as a bourbon sour, is the first mixed drink I learned from my dad quite a few years ago. Below are a couple tips. Just click this link or the picture above for a complete step-by-step picture book recipe.
Whiskey (Bourbon) Sour TIPS:
1. Rule of Thumb: For every 1 ounce of lemon juice, add 1 teaspoon sugar, and 2 ounces bourbon. The goal with this drink is to create a full, slightly sweetened but tart “Wah!” of flavor. Just great!
2. About the ingredients: Making the drink with a quality bourbon is important, though it’s the lemons that make the most significant difference in the drink because lemons can vary so much in sweet and sour flavor. For the best possible drink, use fresh lemons that are heavier in weight and slightly soft to the touch as they should also be juicier and more flavorful than those that are lighter in weight and rock hard to touch.
Who says we older kids have to miss out on trick-or-treating? No way!
Took a terrific Halloween ghostly grey sky ride to the Wayside Inn in Sudbury, MA this afternoon. Passed Week’s Cemetery at the corner of Sudbury and Concord Roads in Marlborough. Read more »
October 29th, 2013 Blog, Recipe Menu Comments Off on Fresh Whipped Cream Cloud of Flavor – All in Pictures 
Is there anything that doesn’t go great with fresh whipped cream? I just made and keep a good-sized vat of it in the fridge good to go…
Yesterday was a banner day for the Westborough BPAC (Bike and Pedestrian Advisory Committee) with:
Pictured above: Don Burn, the heart, mind and soul behind the BWALT trail before the Westborough Planning Board. Thanks, Don – great stuff!
September 29th, 2013 Blog, Dorm Room Food Comments Off on Tuna Your Way – NOW, Self-Publishing & Bullet Blogging 
I’m gonna’ try something different: bullet blogging. Why?
September 10th, 2013 Blog, News Comments Off on Syria: A Terrific Moment for International Relevancy 
Abraham Lincoln said it clearly only 150 years ago: “With public sentiment, nothing can fail. Without it, nothing can succeed.” That line has held true through history, and it sure applies to what we as a unified world choose to do about Syria – and our future.
Just look at what’s happened since the Syrians used chemical weapons on their own people on August 21st. International outrage continues to rise while opposition to a retaliatory strike has become nearly unanimous. Even here in the US, where the thought of going it alone is still on the table, the world’s public sentiment is echoed loudly by congressional support that diminishes by the day and public opinion that is in the distinct minority. Read more »
