Hallmark!
Today is Book Lovers Day which is a day for all bookworms out there. It is the perfect time to curl up with a good book and get lost in it to escape the stress of the hectic nature of life.
The first books date back to 2900 B.C. and have been crucial to education and historical records ever since. It’s not only a fun and enriching hobby, but it also makes us smarter and more relaxed people. No matter what your interests are, there is a book out there for you.
There are plenty of ways to celebrate this national holiday. Read an old favorite or a new book you’ve been waiting to start. Join in or host a book club, or read to your kids. Take a break and appreciate the simplicity of reading. Find a comfortable and quiet place to enjoy a wonderful book.
If you cannot see the bright side, polish the dull side
THOUGHT FOR TODAY
You can never get a cup of tea large enough or a book long enough to suit me.
C.S. Lewis
It seems that I just told you how much I love to read and how much I’ve learned since I read them. I read every day and often finish up 4 books in a week. I get my books to read on a Kindle and I have a library app to get free books to read. It doen’t cost me anything at all. It’s all a free service of our Public Library. The pictures today are of my bookshelves which house a lot of books that I’ve read and kept because I know how good they were and I might read them again. I have everything from cook books to books of quotes shelved there.
I couldn’t live a day without reading. I love to do so and will definitely continuing reading for as long as I can.
On Saturdays I cook for the weekend and on the menu today is:
Herb Roast Turkey Breast
Makes 12 servings
1 bone in turkey breast about 5 to 6 lbs.
5 tsp. lemon juice
1 Tbsp, Olive oil
2 tsp. pepper
1 tsp.dried rosemary, crushed
1 tsp.dried thyme
1 tsp.garlic salt
1 medium onion, cut into wedges
1 celery rib, cut into 2 inch pieces
1/2 cup white wine or chicken broth
Preheat oven to 325 degrees. With fingers carefully loosen the skin from both sides of turkey breast, Combine lemon juice and oil, brush under the skin. Combine pepper, rosemary, thyme, and garlic salt; rub over turkey
Place onion and celery in a baking dish. Top with the turkey breast skin side up, Pour wine into the dish.
Bake uncovered until a thermometer reads 170 degrees, 2 to 2 1/2 hours. Cover with foil loosely if it browns too quickly. Cover and let stand 15 minutes before carving.
If your turkey breast isn’t quite thawed, bu sure to allot a longer cook time.
I will have extra turkey to freeze for sandwiches and casseroles later on.
I will have sides of sweet potatoes and green beans with my turkey. I do love greenbean casserole. I know I shared this recipe last week, but never fixed it, but forgot to take it out of the freezer, so will be doing so today. Sorry if this confuses you all.
2 comments:
I son'r buy any new books, but read them on my kindle. I don't have room for anymore on my shelves.
I just rediscovered an oven-to-crockpot conversion guide and wonder if this turkey couldn't be made that way. Of course, it wouldn't brown on top unless I transferred it to the broiler at towards the end. Hmmmmmm.
Books give a home such a warm feel, don't they? I wish I had more space for shelves to display them. Because my eyes tire so easily, most of my reading gets done via Audible. At least, I can clean house while listening -- and this morning I got to 'read' while operating the weed whacker.
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