In our age of digital everything, it’s easy to forget the little things that still matter in friendships. Remembering birthdays, hand written thank-you notes, quick phone calls just to say hello – all these things still matter in an era that is dominated by thousands of friends on facebook, texting and instant communication. In my opinion, I’d rather have a few friends that I could count on to pull me out of a ditch on a snowy night than 5,000 friends on facebook that I barely know.
Two such friends of mine are Mike and Bethany Matheson. I’ve known these guys for years, and while we don’t talk every day, or even every week, I know full well that both of them would be there for me no matter the situation, hour or dilemna that I found myself in. This week is a huge event for them – their first child is due any day! They are both former vegetarians who have tentatively re-introduced meat into their diet with their favorites being chicken, turkey and lamb. As a new mother, Bethany is going to need easy, nutritous and simple recipes that can be manipulated easily and provide leftover sandwiches for the new Dad!
This recipe is from my wonderful mother-in-law, Momma Sue. Unlike Southern women, women from the Eastern Shore share their recipes! What a concept. They pass them around on handy index cards, file them in alphabetical order in file boxes, scan them, email them, try them, talk about them – in short, they have a lot of fun with comparing recipes. So here you go:
What you will need:
Two cans of whole cranberries, half a diced onion, one packet of onion soup mix and a bone in turkey breast.
Where to get it:
It’s hard to find any of these ingredients except for onions local and organic, but the turkey can be had if it is really important to you and you are willing to pay a bit more by special order at Gourmet Pantry in Blacksburg or if you live near a large farmers market or Whole Foods, as do Mike and Bethany!
What to do with it:
This is so easy! Mix the ingredients together in a Crock Pot large enough to hold the turkey, but the turkey on top, put the heat on low and walk away. 5-6 hours later, it’s done! All the liquid and enclosed heating will keep it from dyring out, which turkey is notorious for, and you’ll have more than enough for two with leftovers.
An alternative is to place the ingredients just as you would in the crock pot into a cast iron skillet (about 12 inches in diameter), cover, and bake for about two hours @ 350 degrees. Uncover, crank the heat up to 400 degrees and brown from about 20 minutes.
Enjoy with mashed potatoes and pretend it’s Thanksgiving! Preliminary Congratulations, Mike and Bethany!