childs-carmona

Wednesday, February 17, 2010

My beautiful Mexico!!!

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Saturday, December 5, 2009

One chocolate bar a day!!!!

Hi family and friends...

so... my doctor told me that I need to cut my chocolate intake... I said, doctor how about one bar a day!!! he said, no problema...!!! he he ...sucker!!!!

he told me so, right!?!?!? we did not talk about the size of the bar,.... I am just following the doctor's instructions... ;)

Im just being silly with some pics we took at school....

This is one giant chocolate bar that we used to make 800 chocolate mouse desserts.

Sure can make one kid happy, or Mandy happy, right Mandy !?!?!?

Saturday, November 28, 2009

PERFECT ROAST TURKEY

Roast Turkey:

1 (14 to 16 pound) frozen young turkey

For the brine:

1 gallon vegetable stock
1 cup kosher salt
1/2 cup light brown sugar
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:

1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area(I left mine outside the house, pretty cold that night) for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. (I know what you are thinking... 500 is OK... keep reading)Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

Best-ever gravy

Ingredients

1 Roast Turkey ( no the actual turkey, just the roasting pan )
24 ounces chicken broth
8 ounces red wine
1/3 cup all-purpose flour
1 tablespoon fresh herbs such as oregano, thyme or rosemary
Kosher salt
Freshly ground black pepper

Directions

Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.

Descúbrelo: NUEVO Windows 7.

Thursday, November 26, 2009

T H A N K S G I V I N G

Happy thanksgiving everyone!!!!
What a great opportunity to watch the Lions...... Go Lions!!!! (ha ha ha)
I am totaly not grateful for turkey, poor turkey atleast it tastes good! ;)<----- Alan
We are Grateful for the gospel
We are Grateful for each other
We are Grateful for Mom and Dad
We are Grateful for our brothers and sister (Alan has 3 brothers: Barry, Brad, Casey, one sister Christina. Anahi has 4 brothers: Carlos, Alejandro, Ernesto, Rodrigo and also one sister Sarai)
We are also Grateful for their wifes and husbands
We are Grateful for our nephews and nieces
We are Grateful for grandma
We are grateful for our crazy dog Pas
We are Grateful for cousins, aunts and uncles
We are Grateful for life