Anyway. . .
Been hammering down the local farm fresh eggs. And recently found a roadside stand that has farm fresh bacon in Littleton, MA. Here are both in another attempt to make the perfect omelette (1/2 shown). The bacon seems meatier, less salty, and almost definitely fewer nitrates. The guy we get the eggs from had to go into the house to get some - said that they had just been laid that morning.
Another turkey cooked that had been lurking in the freezer. Went via the oven route this time, stuffed some bacon under the skin also this time (thanks to Marc's suggestion - Feel Good Eating). Probably should have followed Marc's beer can chicken recipe more closely. Also found a use for some Minutemaid also lurking around. These cans have been in the fridge for at least 18 months. Opened can and poured contents down the sink. Refilled about 1/2 the can with beer and shoved can up the turkey caboose. A little uncertain whether the turkey is supposed to be vertical or horizontal. Well, I put the beer can in with the opening at the 12 o'clock position, so it wasn't like the beer was pouring liberally into the cavity. Was a little tougher than I thought to get stuff under the turkey skin, but put at least 3 strips of bacon in.
Nonetheless, it was very juicy, and the added bacon flavoring is always a good thing. I was reading somewhere on a cooking blog that one guy uses bacon grease and a hypodermic to shoot right into the breast and lets that soak for a nite prior to cooking. Now that's adding bacon flavoring!
Few slices of turkey with mashed cauliflower and julienned squash (sauteed in coconut oil):
For dessert, mashed up some over-ripe bananas, added some vanilla extract and a handful of black berries and blueberries and put into freezer. Quite frozen by time turkey and dinner were complete, but tasty.
143.2 / 8.6% on scale.