Snow Days

I know everyone hear talks about the snow like it's the end of the universe. Everyone who isn't originally from Portland complains about how Portland drivers forget how to drive as soon as the first flakes start falling. But let me tell you something. THEY DO NOT SALT THE ROADS. At all. And they barely plow, sprinkling light gravel on the major arteries when they get around to it. A day after the entire city is covered in hard-packed ice and half the drivers are stranded on the side of the road or partway across one of the many bridges. Good times!

I have never driven with snow tires on my car, even in blizzards in Massachusetts. It probably would have helped, but I've gotten through some tough, slippery days by driving slowly behind a plow or sand truck. People here have been driving with chains on their tires for about a week now, even after the snow had melted!

They either drive at 5mph, or fly around corners at 35, both with bad results. I know it only snows here about twice a year (we've gotten two light snowfalls already, and it brought the city to a screeching halt both times), but this is ridiculous! If they'd just put a little salt down, we'd all be able to get on with our lives!

Some of us had to brave the weather last weekend to vend at Crafty Wonderland, which was supposed to be the biggest craft event of the year. Somehow, Sean and I got a little lost finding the convention center in the morning, and accidentally had to cross two bridges over the river while everything was covered in an inch of slick ice. Our little Scion made it just fine, but it was scary to see 50% of the other drivers (which, admittedly, was only about 4 people) spinning out or sitting with their hazards flashing.

I can't even believe that 3,000 customers came by the show that day, which was totally sweet! It would have been at least 4 times that, if the weather had been nicer. We made a little money, got some shopping done, and got to hang out with some crafty friends. So it was a pretty good day, despite having to lug our heavy glassware around so much. I hope next year we can use a rolling cart for our stuff, since the parking lot felt like miles away from the exhibition hall, and we had to carry it all ourselves.

[I'll try to post some pictures soon! It's snowing again right now, but it's too dark to take photos.]

Busy Busy

In case you're wondering how busy things really are at Chez Badger, I'll try to paint you a picture. I should first point out that over the weekend, we sold 96 pint glasses (plus a lot of other stuff) at Urban Craft Uprising in Seattle. Normally, I don't even bring more than 24 glasses to an event, and they never sell out. I can confidently say that we could have sold more if we'd brought them to UCU, but our tiny car just didn't have any more room.

Today, Sean and I sandblasted over 200 items--mostly pint glasses, but also spice jars, soap pumps and small tumblers. It took us two days to mask them all, and we weren't able to ship anything out today because we were so busy.

You want to know the real kicker though? Almost everything we made today has been pre-sold online. And that doesn't even count the 40 or so orders I received today and haven't even had time to look at.

So, we're a little bit busy, you could say. ;)

Tomorrow is a ship-only day, where we'll pack up everything we can and take as many trips to the post office as we need to. Everything ordered before the 12th will get to its destination by Christmas, though our shipping schedule is a little out of whack from where I'd like it. And we'll be bustin' ass to make sure we have at least another 96 pint glasses for Crafty Wonderland this Sunday. At least our 13 hr. work days will pay off when we can pay all our bills next month! :D

On a totally random note, I somehow managed to stop by Queen Bee Creation's studio/shop today to work out a trade. I ended up with a fantastic new purse, in the design shown above, only I think the colors are reversed. It's a big "truckette" satchel, which I will love and cherish for always. Or until I get another of her bags, since deciding between them was so hard!!

Inquiring Minds Want to Know

The turkey was fantastic! It was the juiciest turkey I've ever had. When I removed the thermometer from measuring the breast, a stream of juice shot out of the hole about a foot in the air! Kinda gross-sounding, but it proves how moist it was.

I only had to flip the bird 3 times, and it only cooked for 2 hours. It was tricky to get it to stay thigh-side-up both times, but I leaned it against the side of the rack inside the pan. I learned that I absolutely hate my roasting pan though, since the handles are on hinges, and they lay completely flat against the pan so it's impossible to grab them with potholders. If the handles were easier to grab, this would have been a really low-stress recipe.

Another thing to note is the giblet gravy I made (also a recipe from the 1,000 Best Recipes cookbook). You're supposed to start it the night before, while the turkey is brining, but I forgot and did it all at once. It took all day to make! I started it as soon as I got up in the morning (which, admittedly was around 11), and finished it just as the turkey came out. I threw away the turkey's tale the night before, since it was hanging by some loose skin to the bird, but apparently that was supposed to go in the gravy. Whoops! I'll know for next time. The gravy was good anyway, though pretty thin until it was leftover.

Here's the recipe I used, so ya'll can brine your turkeys next time. You should really just buy the Best Recipes cookbooks though (at least some of them). :) Then you can have the gravy recipe too.

Classic Roast Turkey

2 cups table salt

1 turkey (12-14 lbs. - larger birds don't cook as evenly), rinsed thoroughly; giblets, neck and tailpiece removed and reserved for gravy

3 medium onions, chopped coarse

1 1/2 medium carrots, chopped coarse

1 1/2 celery ribs, chopped coarse

6 sprigs fresh thyme

3 Tbsp unsalted butter, melted

1. Dissolve the salt in 2 gallons cold water in a large stockpot or clean bucket. [I used a 7 gallon stock pot and needed more water and salt to cover the turkey. Adjust accordingly, and make sure in advance that you have a large enough pot.] Add the turkey and refrigerate for 4 hours.

2. Remove turkey, rinse thoroughly, and pat dry inside and out with paper towels. Put on a flat rack over a rimmed baking sheet, uncovered, in the fridge for at least 8 hours to air-dry.

3. Adjust oven rack to lowest position and heat to 400 degrees. Toss 1/3 of the veggies and thyme with 1 Tbsp of the melted butter and place inside the body cavity. Bring the legs together and perform a simple truss (wrapping twine around the legs to close them, and bringing it around to the front, under the wings, and tying over the flap of skin covering the neck hole).

4. Scatter the remaining veggies and thyme over a shallow roasting pan. Pour 1 Cup water over the veggies. Set V-rack in the pan. Brush the entire breast side of the turkey with half the remaining butter, then place in breast-side down on the V-rack. Brush the entire back-side with the remaining butter.

5. Roast for 45 minutes. Remove pan from the oven (close the oven door); baste; with a wad of paper towels in each hand, turn the turkey leg/thigh side up (not wing up). If the liquid in the pan has totally evaporated, add another 1/2 cup water. Return to the oven and roast 15 minutes. Remove again, baste, and rotate the other thigh side up. Roast for another 15 minutes. Remove one last time, baste, and turn it breast side up; roast until the breast registers about 165 and the thigh registers 170 to 175 on an instant-read thermometer, 30-45 minutes. Remove turkey from the pan to a carving board and let rest until ready to carve, at least 20 minutes.