“Shed the light of a boundless love on every human being whom you meet,whether of your country, your race, your political party, or of any other nation, colour or shade of political opinion. Heaven will support you while you work in this in-gathering of the scattered peoples of the world beneath the shadow of the almighty tent of unity.”
“All major religious traditions carry basically the same message, that is love, compassion and forgiveness the important thing is they should be part of our daily lives.”
The Dalai Lama
“But now abide faith, hope, love, these three; but the greatest of these is love.”
It’s THAT time of year again for “Cooking with Judy” Here’s my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!
I have a reputation, among those who know me, to have an “interesting” sense of humor. Even though How to Cook A Turkey with 500 degree heat sounds like a joke IT IS NO JOKE.
The turkey comes out brown, beautiful and MOIST. I’ve done this every year for over three decades and it’s never failed.
All the people who have tried it do it again and again. . . except for the woman bought a ButterBall Turkey* . . . to see why, keep reading.
Ingredients:
10 – 18 pound turkey* and a sense of adventure
Directions:
Pre Heat oven 500 degrees (this is not a typo)
Clean the bird
Throw it into a covered container – put on lid or aluminum foil
Do not add ANYTHING to the pot and/or the bird.
Do NOT baste or look at until time is up (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
Yes, it comes out brown and beautiful.
No, it is moist and delicious
I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
Yes, it will smell like Thanksgiving not like a house-on-fire.
No, PETA would not endorse this because it is more humane . . . for the cook
Yes! 500 degrees. It is not a typo
Yes, 7 minutes a pound
P.S. A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
My brother Rick told me about The Greater Good. Everyday I click on 6 of the sites. With every click I remind myself to feel grateful to be living in a free country where I have access to things much of the world does not have.
It’s free and every click counts toward making this a better world.
(plus there are some cool free-trade things to buy that help people around the world)
Click on Greater Goodand subscribe to get a daily e-mail reminder to be grateful. Here are a list of the giving sites.
“A positive mental attitude is good for your heart. It fends off depression, stress and anxiety, which can increase the risk of heart disease, says Paul Mills, a professor of family medicine and public health at the University of California San Diego School of Medicine. Mills specializes in disease processes and has been researching behavior and heart health for decades. He wondered if the very specific feeling of gratitude made a difference, too.”
“He recruited 186 men and women, average age 66, who already had some damage to their heart, either through years of sustained high blood pressure or as a result of heart attack or even an infection of the heart itself. They each filled out a standard questionnaire to rate how grateful they felt for the people, places or things in their lives.”
“It turned out the more grateful people were, the healthier they were. “They had less depressed mood, slept better and had more energy,” says Mills.”
“And when Mills did blood tests to measure inflammation, the body’s natural response to injury or plaque buildup in the arteries, he found lower levels among those who were grateful— an indication of better heart health.”
“So Mills did a small followup study to look even more closely at gratitude. He tested 40 patients for heart disease and noted biological indications of heart disease such as inflammation and heart rhythm. Then he asked half of the patients to keep a journal most days of the week, and write about two or three things they were grateful for. People wrote about everything, from appreciating children to being grateful for spouses, friends, pets, travel, jobs and even good food.”
“After two months, Mills retested all 40 patients and found health benefits for the patients who wrote in their journals. Inflammation levels were reduced and heart rhythm improved. And when he compared their heart disease risk before and after journal writing, there was a decrease in risk after two months of writing in their journals.”
“Mills isn’t sure exactly how gratitude helps the heart, but he thinks it’s because it reduces stress, a huge factor in heart disease.”
“Taking the time to focus on what you are thankful for,” he says, “letting that sense of gratitude wash over you — this helps us manage and cope.”
“And helps keep our hearts healthy.”
Much is required from those to whom much is given. –Luke 12:48
He that give should never remember, he that receives should never forget. –The Talmud
It’s that time of year again for “Cooking with Judy” Here’s my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!
I have a reputation, among those who know me, to have an “interesting” sense of humor. Even though How to Cook A Turkey with 500 degree heat sounds like a joke IT IS NO JOKE.
The turkey comes out brown, beautiful and MOIST.
I’ve done this every year for over three decades and it’s never failed. (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the microwave)
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.
Ingredients:
10 – 18 pound turkey* and a sense of adventure
Directions:
Pre Heat oven 500 degrees (this is not a typo)
Clean the bird
Throw it into a covered container – put on lid or aluminum foil
Do not add ANYTHING to the pot and/or the bird.
Do NOT baste or look at until time is up (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
Yes, it comes out brown and beautiful.
No, it is moist and delicious
I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
Yes, it will smell like Thanksgiving not like a house-on-fire.
No, PETA would not endorse this because it is more humane . . . for the cook
Yes! 500 degrees. It is not a typo
Yes, 7 minutes a pound
P.S. A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
I like to experiment on my guests. I rarely cook (or have dinner parties) so when I do I want to try new recipes (except for my 500 degree 7 minute per pound turkey). People who have been to my “experimental dinners” know that, after tasting something I made and don’t like, I announce “This tastes terrible”. First time guests always try to appease me saying, with a forced smile on their face: “It’s good”.
Most (not all) friends and family know that I take NO offense if a dish doesn’t taste great and will offer their opinions too. I also make sure to tell them if they like something “Eat up cuz I will probably never make it again.”
It makes cooking an adventure and takes all pressure off of me worrying about whether others will enjoy the meal!
ALthough we aren’t having anyone over for Thanksgiving this year I just may try this recipe because it’s strange and interesting. I’ll freeze it for my experimental dinner party next year . . .
2 tablespoons horseradish from a jar (“red is a bit milder than white”)
Grind the raw berries and onion together. (Use an old-fashioned meat grinder or food processor that will give you a chunky grind — not a puree.)
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw.
The relish will be thick, creamy, andshocking pink.(“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)
P.S. Since my last post, Leo of Haiku-Heights has undecided to stop Haiku-Heights and redecided to continue! (Don’t comment on my prose – it’s poetic license!)
A wonderful Persian client just brought me a huge plate of deeeeelicious cookies. I’d include a picture but I ate them.
The cookies were a gift in observation of Naw-Ruz.
Like the ancient Persian New Year, which is also called Naw-Ruz, the Baha’i New Year, too, occurs on
March 21, the first day of spring in the Northern Hemisphere.
Drawing inspiration from the Baha’i Writings, Carlos Santana, from his multi-Grammy award-winning album “Supernatural” sings “Primavera” (“Spring”):
“Similar to Thanksgiving in the United States, everyone joins in regardless of affiliation, a greater ideal unites across ideological lines and families spend time together. Naw-Ruzis the only holiday celebrated by all Persians, of every religious background, whether Christian, Muslim, Jewish, Zoroastrian, Baha’i or of no religion.”
Naw-Ruz is also a cultural holiday in India,Afghanistan, Tajikistan, Iraqi Kurdistan, Azerbaijan, Turkmenistan, Uzbekistan and Kyrgyzstan.
This beginning of spring portends a spiritual promise:
“…the spiritual bounty and springtime of God quicken the world of humanity with a new animus and vivification.
All the virtues which have been deposited and potential in human hearts are being revealed from that Reality as flowers and blossoms from divine gardens.
It is a day of joy, a time of happiness, a period of spiritual growth.
I beg of God that this divine spiritual civilization may have the fullest impression and effect upon you.
May you become as growing plants.
May the trees of your hearts bring forth new leaves and variegated blossoms.
May ideal fruits appear from them in order that the world of humanity, which has grown and developed in material civilization, may be quickened in the bringing forth of spiritual ideals.”Baha’i Writings,
A lovely demonstration of the universal appeal of this holiday is seen in this video clip from families all over the world wishing Happy Naw-Ruz!:
Just as Santana sings those words about Spring, inspired by the promise of a new era, and a divine springtime, the Naw-Ruz holiday is building a growing universal appeal.
It’s that time of year again for “Cooking with Judy”! Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!
Even though this sounds like a joke IT IS NO JOKE.
I read about this and tried it. The turkey comes out brown, beautiful and MOIST.
I’ve done this every year for almost two decades and it’s never failed. (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the appliance of choice – my microwave)
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.
Ingredients: 10 – 18 pound turkey*and a sense of adventure
Directions:
Pre Heat oven 500 degrees
Clean the bird, remove giblets
Throw turkey (minus giblets) into a covered container – put on lid or aluminum foil
Do not add ANYTHING to the pot and/or the bird.
Do NOT baste or look at until time is up (you will hear burbling, sputtering don’t worry, by the time you hear burbling the turkey is dead)
Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
Yes, it comes out brown and beautiful.
No, it is moist and delicious
I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
Yes, it will smell like Thanksgiving not like a house-on-fire.
No, PETA would not endorse this just because it is more humane for the cook
Yes, 500 degrees. It is not a typo.
Yes, 7 minutes a pound
P.S. The first year I made the turkey this way I had it sitting out raw and naked as a J-bird when the guests arrived. When they found out nothing was in the oven everyone nervously inquired what time we were going to eat. Made me smile.
Real Life Testimonial: “So the turkeys were a success!!. I put them in our barbeque oven at 500 degrees for an hour and a half. They turned out perfect!!! That was awesome!!!!! I will be doing it that way from now on.“
Only 1 day till Thanksgiving, 27 days till Chanukah! 31 days till Christmas! 38 days till New Year’s! Time is running out. (Actually “time” doesn’t run out it since linear “time” is just a tiny mechanism in our brains that helps us keep our sanity).
Thanksgiving
Instead of having a traditional Thanksgiving meal loaded with high calorie, fat filled, sugar laden food shake things up and start a new tradition: Here’s some possibilities:
1. Serve only things that begin with the letter T (for Thanksgiving of course):
TWINKIES (for Maureen)
Taco
Tamales
Turnips
Tangerines
Turtle cheesecake
Toast
Tofu
Tuna fish
Trix cereal
Tabuli
Tiramisu
Tripe
Tostada
Tootsie rolls (for Wendy)
Truffles
Tortilla chips
Tempura
TURKEY!
2. Go straight for the fat filled, sugar laden empty calories – Start with desert and skip the rest.
3. Do not get together with anyone you’re related to so you can be honest about who and what you are thankful for.
4. Hold a cranberry stomp in a wine barrel and drink the juice.
5. Adopt a turkey, instead of eating one.
6. Go to bed tonight and don’t get out until January 3, 2012
Christmas:
Instead of buying a tree watch your friends decorate (and take down) theirs
Convert to Judaism
Sit in the lobby of a 5-star hotel and enjoy EXPENSIVE decorations.
Make dinner potluck, you supply the paper plates and plastic cutlery
Christmas dinner – Start with dessert and forget the rest.
Sit on the beach in Bali
Go to bed on the 23rd and get up on the 3rd
Only buy presents for Jesus.
Put a cover on the outside chimney opening so you don’t have to put out cookies and milk.
Chanukah:
1. Watch your friends decorate (and take down) their Christmas tree.
2. Convert to Christianity
3. Stay in a 5-star hotel for 8 days and nights.
4. Use credit cards instead of gelt
5. Instead of gambling with a dreidle at home go to Vegas
6. Don’t give presents, do good deeds
7. Go to bed on Thanksgiving and wake up on Christmas
8. Bake a potato instead of grating them to death
9. Eat macaroons with Ben & Jerry
New Years:
1. Remember, you are in bed until the 3rd, unless you’re Jewish.
2. If you are Jewish, go back to bed.
God Bless, Peace on Earth & Sanity to all my Friends!
It’s that time of year again for “Cooking with Judy” Here’s a re-post of my yearly Thanksgiving post — cuz it’s tooooo good not to be shared!
I have a reputation, among those who love me, to have an “interesting” sense of humor. Even though this sounds like a joke IT IS NO JOKE.
I read about this and tried it. The turkey comes out brown, beautiful and MOIST.
I’ve done this every year for over two decades and it’s never failed. (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the appliance of choice – my microwave)
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.
Ingredients:
10 – 18 pound turkey* and a sense of adventure
Directions:
Pre Heat oven 500 degrees (this is not a typo)
Clean the bird
Throw it into a covered container – put on lid or aluminum foil
Do not add ANYTHING to the pot and/or the bird.
Do NOT baste or look at until time is up (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
Bake (and I do mean BAKE), 7 minutes per pound, unstuffed at 500 degrees FARENHEIT
7 1/2 minutes per pound, stuffed
*WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will join you for dinner after you scrub the black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
Yes, it comes out brown and beautiful.
No, it is moist and delicious
I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
Yes, it will smell like Thanksgiving not like a house-on-fire.
No, PETA would not endorse this because it is more humane . . . for the cook
Yes! 500 degrees. It is not a typo
Yes, 7 minutes a pound
P.S. A typical turkey will take a little over 1 hour to bake. The first year I made the turkey this way I had the critter sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven everyone nervously inquired what time we were going to eat.
I have a reputation, among those who love me, to have an “interesting” sense of humor. Even though this sounds like a joke IT IS NO JOKE.
I read about this and tried it. The turkey comes out brown, beautiful and MOIST. I’ve done this every year for over a decade and it’s never failed. (One time I did a 20-plus pounder and parts were not completely cooked so I zapped the parts in the appliance of choice – my microwave)
I’ve shared this with many others and it has failed only once — the woman bought a ButterBall Turkey . . . and has never eaten turkey since. To see why, keep reading.
Ingredients:
10 – 18 pound turkey* and a sense of adventure
Directions:
Clean the bird
Throw it into a covered container – put on lid or aluminum foil
Do not add ANYTHING to the pot and/or the bird.
PreHeat oven 500 degrees
Do NOT baste or look at until time is up (you will hear burbling, don’t worry, by the time you hear burbling the turkey is dead)
Bake (and I do mean BAKE), 7 minutes per pound, unstuffed
7 1/2 minutes per pound, stuffed
WARNING: Do NOT buy any *turkey that has ANYTHING injected under the skin (especially butter!) or the fire department will be there and you will be scrubbing black soot from your ceiling.
Q & A (I won’t bother you with the Q-part)
Yes, it comes out brown and beautiful.
No, it is moist and delicious
I always put the stuffing in a casserole rather than the turkey – others have stuffed the bird and said it was great.
Yes, it will smell like Thanksgiving not like a house-on-fire.
No, PETA would not endorse this because it is more humane for the cook
Yes, 500 degrees. It is not a typo
Yes, 7 minutes a pound
P.S. The first year I made the turkey this way I had it sitting out raw and naked as a J-bird when the guests arrived.
When they found out nothing was in the oven they nervously inquired what time we were going to eat.
CURIOUS to the MAX 
