Summer begins today for us. We had a great year of school and each of our kids excelled and had awesome experiences. Even Patrick is still wanting to be in school. I’m thinking since he is still sleeping at 7:30 that he will change his mind today.
I had a lot to be proud of this week. Monday we attended the annual talent show and both boys performed. Patrick and Bennett did a duet to MAGIC by B.O.B and they did awesome. Patrick who stutters had no trouble at all performing the rap in the middle of the song. It amazed me that they had no trouble getting up in front of their peers and performing.
Then on Wednesday, both boys made it into the annual Spelling Bee. Patrick won the 3rd and 4th grade division the last 2 years and this year was in the 5th and 6th grade division. Unfortunately, he lost out to “juncture”. Then Bennett was up and he was extremely nervous, but kept his composure and thought hard about all the words. Suddenly he was in the final two and the other boy missed “escalator”. Bennett spelled it correctly and then had to spell “independence” to win and HE DID IT! Bennett won the 3rd and 4th grade spelling bee! So, for the last three years, a Gorkow has won that division of the spelling bee. Pretty awesome!
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| Dylan 2nd place and Bennett 1st place |
Yesterday I decided to make a special supper to celebrate our last day of school. Even though everybody had ball practice and we couldn’t eat until 8:30, it was still nice to all sit together at the table and share about the school year. So, I served Butter and Herb Turkey, Mashed Potatoes, and Roasted Asparagus. Bennett even tried the asparagus and thought it “wasn’t bad”. The turkey was so easy and juicy that I wanted to share the recipe with you today. I figured up our meal last night cost a total of about $20.00 and then divided by 5, it isn’t bad. Well worth the time and enjoyment around the table.
BUTTER AND HERB TURKEY BREAST
from Simple and Delicious Magazine April/May 2011 pg 14.
1 bone-in turkey breast (6 to 7 pounds)
2 tablespoons butter, softened
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
3 tablespoons cornstarch
1 tablespoon cold water
Rub turkey with butter. Combine the rosemary, thyme, garlic powder and pepper; sprinkle over turkey. Place in a 6-qt. slow cooker. Pour broth over top. Cover and cook on low for 5-6 hours or until tender.
Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 12 servings (3 cups gravy).
Like I mentioned, this turkey was so easy to make. I had it in the crockpot in 10 minutes. Because my crockpot has a probe I could set the crockpot to cook until the turkey reached an internal temperature of 175 degrees. Then it just went to the warm setting until I took it out at 8:00PM. It was very tender and juicy and will make great leftovers this weekend.