I get asked a lot why I do this. I don’t get paid for it, I’ve staunchly refused to monetize the site, and I work hard at it week in and week out, and believe you me, each and every post takes a lot of time and effort, let alone the cost.
Well, lemme tell ya why – After the posts on brining turkey, and the one on sides and desserts, among with a whole bunch more very nice comments and reviews, I got these –
“Ahhh. The birds were excellent! The dry brined turkey won out the day. Better flavor and a better texture. We all raised a glass to you. I hope your day was good. Thank you.”
“The son in law pulled off a perfect brined turkey yesterday. His first! Thanks for that! You had a helping hand there.”
“I gotta be honest, I was dubious when I read the dry brine procedure, and even more so every time I’d look at it in the fridge over three long days – But Son? You weren’t blowin’ smoke! Best bird I’ve ever done, hands down.”
“The hubs loves to deep fry turkeys, but to be absolutely honest, I’ve never been that impressed, until now – That brine thing was night and day from the usual result – THANK YOU!!”
“That pumpkin flan was AMAZING, and it was pretty easy to make – Your directions even worked for this hopeless kitchen klutz – Thanks again.”
THAT is why I do this.