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         The life and times of Mark and Paula Persons

Sunday, November 10, 2013: 

Chef Paula was busy in the Gilbert Lodge Galley preparing a 13.5 pound turkey.

It was a "practice" for the upcoming Thanksgiving holiday, she said.

Paula wore an apron with cat images while trying a new rub on the turkey.

She basted the turkey five times during the 3-hour cooking process.

Gravy was made from the drippings.  Excellent!

Mark used his skilful hand to carve the bird.

Well, he used an electric carving knife.

Not a problem because the meat almost fell off the bone.

Then it was on the table with mashed potatoes, cranberry sauce, and green beans to add color.

Four stars for Chef Paula!
Quote of the day:  Turkey is good anytime.   Mark    < Back to previous story Ahead to next story >

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page last edited 11/21/2013