Quote of the Week



Nadira believed that this earth is the only planet in the universe offering the ecstasies
of love and the agonies of hate. Life constantly presents us with paths that require us to choose between love and hate. The House of Six Doors, Page 201

Writing Prompt 12

Let the Words Flow: Writing Prompt 12

When I think of holidays, I think of gatherings, which in turn makes me think of food. Homes are filled with colorful decorations and sumptuous dishes are prepared in the kitchen. The dishes I think of during the holidays are from Curaçao. When you think of the holidays what smells, tastes and textures come to mind? I invite you to join me: you’ll need pen and paper or a computer, a cup of tea, and a comfortable place to sit. Ask yourself what part of your story needs to be told today. The prompt is an invitation to let the words flow. Slowly read the prompt, whether fact or fiction, write what needs to be written today. Feel free to change the prompt from first to third person, vice versa, or any other way.

I smelled something cooking, and I knew….

Thanksgiving Turkey Curacao Style


If you are looking for an exciting and delicious new way to cook your turkey this year, this is a traditional Curaçao recipe. On Curaçao turkey is usually served for Christmas, but ever since I moved to California I’ve been making this recipe for Thanksgiving and it is always a highlight. It’s festive, flavorful and it brings Caribbean warmth to American holiday.  
Prep Time: 1 hour and 30 minutes

Cook Time: 5 hours

Total Time: 6.5 hours

Ingredients:

1 whole organic turkey 12 to 15 lbs

Turkey Rub

1 cup of organic red wine

¼ tsp organic garlic salt

3 organic garlic cloves, crushed

2 tbsp organic olive oil

1 tbsp organic chicken bouillon paste

¼ tsp dried organic thyme

¼ tsp dried organic sage crushed

¼ tsp dried organic oregano

¼ tsp organic nutmeg

Stuffing:

1 cup organic chopped onion

2 cup organic chopped celery

6 organic garlic cloves chopped

1 cup organic ground turkey

1½  cup organic raisins

1¼ cup organic walnuts

1 cup organic green olives

2 tbsps organic capers

1 cup organic chicken broth

½ cup organic red wine

3 cups organic bread crumbs

¼ tsp organic sage rub

¼ tsp organic thyme

¼ tsp organic oregano

¼ tsp organic nutmeg

Himalayan or Celtic salt

4 tbsp organic olive oil

Basting:

½ Bottle of organic red wine

3 tbsp organic chicken bouillon paste

3 cups water

1 tsp organic garlic salt

Procedure:

Preheat oven to 325º F.

Remove the giblets from the body cavity along with anything that has been tucked into the neck skin. Discard giblets.

Rinse turkey under cold, running water, pat dry with a paper towel, inside and out. Coat turkey inside and out with garlic salt and rubbing spices.

Place onion, celery, garlic cloves, in a pan on medium heat. After simmering for 3 to 5 minutes,  add ground turkey and cook until light brown. Add raisins, walnuts, olives, and capers. Add wine and chicken broth and finally add the breadcrumbs. Set aside to cool.

Fill turkey cavity with stuffing and tie with string. Place the turkey in a roasting pan with a little bit of olive oil on the bottom of pan. Prevent over-browning by covering the turkey with a tin foil tent. Put the pan in preheated oven.

Combine basting ingredients. After the turkey cooks for 30 minutes, prick turkey and baste every 15 minutes.

Turkey should be done in approximately 4 to 4 ½ hours. To allow for browning, remove the tent during the last 45 minutes of baking. To ensure that the turkey is done, insert a meat thermometer into thickest part of the breast. Once the turkey has reached an internal temperature of 180º F, remove it from the oven and let it rest approximately 15 minutes before carving.

Enjoy and Happy Thanksgiving!