We headed into a storm to celebrate US Thanksgiving: Guemes Island was in the middle of 50-60 mph gusts overnight. But as windstorms go, the Puget Sound region fared fairly well, and we didn’t need to resort to cooking on the woodstove.
Bruce came home from UCLA, friends joined us, and we went for the modern version of turkey cooking: sous-vide. That’s a deboned turkey breast, resting in 145º F water for hours. It turned out moist and lovely. Where’s the crisp skin, you ask? Roasted separately in the oven, fantastic!
We all got lots of reading done — some of it was homework, right, Bruce? — and lots of talking and eating in between. The Guemes weather effect came through and even gave us blue skies the next day. We are very thankful indeed.
Recipe links:
- Lavender marcona almonds
- Beets, Brussels sprouts, & bacon
- Sous-vide turkey (includes roasted skin instructions)
- Gluten-free pumpkin bars
