Dude...Where's my Turkey?

"Bryce, could you stop by our favorite chicken farm and pick up a few chickens and maybe turkey?" asked Jen. "Sure, no problem" answered Bryce.

hours later…

Jen asks, "Where is the turkey? I thought you said you got a turkey." "What do you mean?" answers Bryce. "How did you misplace a 17lb. heritage breed (read-not cheap) frozen turkey?" replied Jen. "Do you remember if you put it in the car?" Bryce replies “ummm...I don't know. I might have left it at the farm, or maybe it's in the car. Too bad the car is in town at the shop". "Well," answered Jen "it's unusually warm for February, but I guess it takes turkeys a really long time to thaw, right? I'll email the farmer and see if you left the turkey there."

The next day, Cindi confirmed that the turkey was left on the counter of their farm store. At least there is not a thawing, raw turkey in the back of my car!

Later that day Bryce returned to the chicken farm to pick up the forgotten turkey from the farmer’s spouse who had no idea what Bryce was talking about. Fortunately, he took his word for it and handed over the turkey. With Tom the turkey securely fastened, he made his way back to the homestead only to find raccoons engaging in some sort of Olympic events on the roof of our house. There is always something to keep life interesting here in the country.

Easly Slow Cooker Pot Roast with Veggies

At the Riemer home we love a nice roast in the slow cooker on these COLD days. Yesterday morning I had to go out and run the corn silo so that we could feed our corn burning pellet stove. And yes it was cold, -15 degrees to be exact. I actually thought it was a malfunctioning thermometer, but after checking multiple sources realized that it really was that cold. The whole time I was outside thinking..."yes I do love my pellet stove and oh the roast will taste good tonight!"

Here is the recipe:

1 3-4# Chuck Roast
seasoning (you can use salt & pepper, season salt, or more exciting flavors if you prefer)
1 onion
2-3 cloves garlic
6 carrots, peeled and cut into 1 inch pieces
6 medium potatoes, scrubbed, quartered and halved.
You can improvise and use whatever veggies you have on hand. I will often throw in winter squash.

1. Brown roast in cooking pot on top of the range over med heat. Season as desired. Transfer cooking pot to heating base.

2. Place vegetables around the roast. I cut slits in the roast and insert halved garlic cloves into the roast. Add 1/2 cup water. Add additional herbs to vegetables if desired. I used chives and parsley on this roast. Cover and slow cook at medium/low setting for 6-8 hours or medium setting for 5 hours. Juices that collect may be thickened for gravy if desired.


note: I always use a meat thermometer to check the temperature of all meats before eating. Beef should always be at least 145 degrees, but for a roast I like them at 160-170 degrees.

I like to serve up this roast with some crusty bread or sweet corn bread and a green salad.