Thankful Mom of 3

I was invited to meet the Miami Dolphins Cheerleaders as they practiced their dancing routine. Not only did I get to learn their moves, but I also got a humbling invitation to dress just like them…..yep, you guessed it, I wore one of those  tiny, teeny outfits. 

At first, I was skeptical. My mind kept racing.  (”am i crazy? this skirt is too tiny. my tummy will show.  I am too old.  They are all so young.  I am twice their age.)

So then I thought, “let me try it on and see how it looks.”  

I must have stared in the mirror for what seemed like a lifetime.  I was remembering my days in high school when I was a cheerleader on the sidelines. I was wondering how my husband would react if I got home wearing this. And then reality hit me and I panicked. I panicked because I was about to face 38 cheerleaders between the ages of 18-24.  All beautiful, young, and loaded with collagen. 

Did I back out? NO. I said what the heck! You only live once! And then with a chuckle and a big smile, I walked out proud…. “let me give these young girls something to look forward to when they get to be my age!”

I had the time of my life!

  Kristy

Me in the middle

Love,

Beth

Beth

Thanksgiving

Roast Turkey

Prep Time:  15 min

Inactive Prep Time:  7 hr 0 min

Cook Time:  2 hr 30 min

Level:  Easy

Serves:  10 to 12 servings

Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Much Love,

Beth

I woke up at 6am this morning and headed off to my 7:30am appointment.  I needed to be the FIRST customer of the day. It made me feel that the faster I got there, the easier it would be to erase it.

So, I will say it was a very relaxing experience.  The creams, the mask, the massage on my face….all a treat. Did it delete the wrinkle? NO. It’s STILL there.  But it did smooth it out a bit.  To the point that it doesn’t bother me anymore. Let’s just say that it’s not as PRONOUNCED anymore. 

Beth even commented that my face looks “fresher”.  She’s even thinking of getting a facial with my lady.  I told her, “you don’t need one.”   Beth is 32 and I’m 42.  She needs NO facial.. She’s still producing plenty of collagen!!!!! I envy her skin!  

Kristy

It got me thinking about getting older and how differently women deal with it.  Now that I am in my 40’s, I am seeing things I NEVER saw.  Feeling things I NEVER felt. And yes, coping with the fact that MENOPAUSE is the next BIG TORNADO to come attack my body. 

So how to cope?  Do I laugh? Or do I cry?  I personally love to laugh and so laugh I will.   I kind of figure, I feel good about myself.  I take care of myself.  I am married to a YOUNGER man and yes he keeps me in “LINE.” (IF YOU KNOW WHAT I MEAN!) And I love life.  So with that in mind, I guess I just have to accept the inevitable.  And once in a while look at pictures of me when I was 20 and say “that was then, this is now.”

So tell me, How do you cope?

Kristy

I wish you all a wonderful weekend with your friends, family and loved ones.  

Kristy