A Thankful Chef
I hope you love the products and resources I recommend here at A Little R & R. Just so you know, it is possible that I get a commission and collect income from the links on this page. Click here for more info. I am not a doctor, none of the information on any of these pages pertaining to the Ketogenic Diet or Adrenal Fatigue should be considered medical advice and should not replace the care of your personal physician. I am simply eager to share the information I have learned while on my own journey to health. Before you embark on this journey, please consult with your physician.
I am not a doctor, none of the information on any of these pages pertaining to the Ketogenic Diet or Adrenal Fatigue should be considered medical advice and should not replace the care of your personal physician. I am simply eager to share the information I have learned while on my own journey to health. Before you embark on this journey, please consult with your physician.
Thanksgiving is a time when we consciously sit back and reflect upon good things in our lives and remember why we should be grateful for what we have.
Gratitude unlocks the fullness of life. It turns what we have into enough and more. It turns denial into acceptance,chaos to order and confusion to clarity. It can turn a meal into a feast,a house into a home, a stranger into a friend. Gratitude makes sense of our past,brings peace for today, and creates a vision for tomorrow.
My vision continues to be the same: wake up daily being thankful that I have a warm home for my family to rest and play, a loving husband to share cold nights and long days with, beautiful children who add so much love and joy to my life, parents I cherish that guarantee unconditional love and acceptance, a wonderful job that adds challenge and delight to each day, and even a few friends along the way. Above all,I give thanks to God, “To the end that my glory may sing praise to thee, and not be silent.O Lord, my God,I will give thanks unto thee forever”. -Psalm 30:12
On a lighter note…does Chef June have a secret for cooking the most delicate and moist turkey you ever had? You bet I do…maybe next year I’ll give you that little secret! LOL. JK. Alright, I like to cut three small incisions laterally on each side of the turkey breast and insert a tablespoon of butter between the meat and the skin. Next, add plenty of salt, pepper and garlic to the skin and gently rub. Stick the whole bird in a basting bag and set into a roasting pan, get a bottle of wine (or 40 oz. of beer) and pour into and over the turkey. Finally, tie up the bag and slow-roast that drunk bird on 300 until moist & golden brown. Internal temperature should reach 150 and will raise to 160 during the resting cycle.
Happy Thanksgiving and good eats to all .May you and your families be blessed with love and joy!!!
June Lavoie is the owner and executive chef at Sweet Redemption Catering in Hermiston, OR. You can visit the Sweet Redemption Catering Facebook page here.
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