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Jukesgrrl's avatar

My imaginary boytoy is a Christmas baby? Who knew?

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Jukesgrrl's avatar

Very classy! I'm impressed. Not too many beef eaters in my family, so we had a turkey. I used Chef Michael Symon's method of dry brining and then wrapping the bird in cheesecloth soaked in melted butter and herbs for roasting. I added wine (try and stop me). Not only was it tasty, the finished product looked like a picture. I'll definitely use that method again in the future.

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