But the big news of the day is.....
NATE WALKED!
Joel came home from work a bit early and we were playing in the playroom. We've been trying to encourage him to walk from one of us to the other, but he'd never done it. I let him go and he took about 5 steps from me to Joel! I love so much that Nate tends to save these milestones for times when Joel and I can both see it together for the first time and it makes me sooooo happy.
We'll work on trying to get this on video. After dinner he wasn't too happy and didn't want to agree to our numerous attempts to get him to repeat his performance.
Ok, Turkey Breast! It was yummy, easy (I don't know how it could get much easier) and I doubt you could really tell the difference if you had cooked it in the oven and basted multiple times. Once it cooked for a while I was able to replace the corningware with the proper lid.
Crock-pot Turkey Breast
source: Cedar Rapids Gazette, Desperation Dinners column
1 turkey breast (6 to 6-1/2 pounds), frozen (see note)
2 tsp vegetable oil
Salt and pepper, to taste
1 medium onion
4 garlic cloves
Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with oil. Sprinkle the breast lightly with salt and pepper to personal preference.
Place the breast, meaty side up, into a 5-quart slow cooker.
Peel the onion, cut it into quarters, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover the cooker and cook the breast on low for 9 hours, or until the meat thermometer registers 170 degrees. Remove the breast from the cooker and let the bird stand at least 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing.) Discard the vegetables in the cooker. Serve the breast sliced, preferably without skin.
Note: If the turkey breast is not frozen, check for doneness (170 degrees) with a meat thermometer after 7-1/2 to 8 hours of cooking on low. Be sure to wash your hands well with soap and water immediately after handling raw poultry. Wash sink and counter surfaces the meat touches with soap and hot water.
If you do not use the entire turkey in the meal you can refrigerate, covered for 24 hours before chopping the meat and freezing. Place the meat in a freezer-weight plastic bag and freeze for up to 2 weeks.
We'll work on trying to get this on video. After dinner he wasn't too happy and didn't want to agree to our numerous attempts to get him to repeat his performance.
Ok, Turkey Breast! It was yummy, easy (I don't know how it could get much easier) and I doubt you could really tell the difference if you had cooked it in the oven and basted multiple times. Once it cooked for a while I was able to replace the corningware with the proper lid.
Crock-pot Turkey Breast
source: Cedar Rapids Gazette, Desperation Dinners column
1 turkey breast (6 to 6-1/2 pounds), frozen (see note)
2 tsp vegetable oil
Salt and pepper, to taste
1 medium onion
4 garlic cloves
Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with oil. Sprinkle the breast lightly with salt and pepper to personal preference.
Place the breast, meaty side up, into a 5-quart slow cooker.
Peel the onion, cut it into quarters, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover the cooker and cook the breast on low for 9 hours, or until the meat thermometer registers 170 degrees. Remove the breast from the cooker and let the bird stand at least 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing.) Discard the vegetables in the cooker. Serve the breast sliced, preferably without skin.
Note: If the turkey breast is not frozen, check for doneness (170 degrees) with a meat thermometer after 7-1/2 to 8 hours of cooking on low. Be sure to wash your hands well with soap and water immediately after handling raw poultry. Wash sink and counter surfaces the meat touches with soap and hot water.
If you do not use the entire turkey in the meal you can refrigerate, covered for 24 hours before chopping the meat and freezing. Place the meat in a freezer-weight plastic bag and freeze for up to 2 weeks.
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