A photoshoot with Daddy

Last night Adam was taking tons of pictures of Olivia (he made them kinda artsy in Photoshop). He surprised me with the cutest screensaver of her...here are a few of the shots. Enjoy!

She is MAD!

Recipe of the week

I know its not Thanksgiving or Christmastime yet...but I am actually cooking a turkey as I write this. I figured it was something that I could invest a day in cooking and have dinner for about 3 or 4 days with! I made it back in December for some young folks that we hang out with. This was my first turkey and I can't take the credit...but it was soo good. The credit goes to Tyler Florence on the Food network. It was so tasty...

Maple-Roasted Turkey with Sage Butter Recipe courtesy Tyler Florence

1 sticks unsalted butter, softened to room temperature 1/4 bunch fresh sage, finely chopped Kosher salt and freshly ground black pepper 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded 8 strips bacon 1/2 cup maple syrup 2 tablespoons hot water Preheat the oven to 350 degrees F and remove the top rack of the oven. Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven. In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy.

Visit to Great Grandaddy's house

On Tuesday, Olivia and I visited my granddad's house. You can tell it really made his day!