So did @Andrew Brooks brine. Well not his could not find it. So use season salt, rosemary, time,garlic powder, and onion powder. Sat for like 5 hours. I did put have the brine in the instant pot. Don’t know if that was right or wrong. The chicken was good but the potatoes were pretty salty. But still edible. Going to have to play with some more but pretty good start.

Holiday Gratitude It occurred to me yesterday that Spirited Food will be 25 years old next year. It is hard to believe. When I started this journey, I was a Chef for a private family. Then I expanded the business, added clients, eventually built a kitchen in downtown Austin that became a culinary hub, and built the meal service portion of the business to a level where it was valuable enough for someone to want to buy it. Along the way I became a Food Coach. And I'm still helping people with food and nutrition. After all this time I am still just as passionate about cooking, nutrition, and helping others. I feel so blessed and I wanted to tell you thank you for all your support over the years. It has truly changed my life and I'm so grateful for it. To celebrate both the Holidays and 25 years of Spirited Food, I am putting together something special for you which I call Christmas Prep. Look out for that. I hope everyone had a happy and grateful Thanksgiving! Watch out for the next post about Christmas Prep. It is going to be fun!

Thanksgiving is just in a few days. And the turkey is usually the central feature. One method I personally love is brining my turkey. It seasons it all the way through and adds other flavors as well. Additionally, brining makes roasted meats moister, which is beneficial for a turkey. Here is my favorite brine recipe, which works equally well with chicken, duck, and even pork. Maple-Coriander Brine 1 cup kosher salt1 ½ cups Grade B maple syrup4 tablespoons red pepper flakes2 tablespoons juniper berries, crushed8 whole cloves¼ cup fresh rosemary, chopped¼ cup fresh thyme, loosely packed12 garlic cloves, crushed4 tablespoons ground coriander 2 tablespoons dried basil8 cups water 8 cups ice Makes one gallon Method 1. place all ingredients except ice into a large saucepan and bring to the boil. As soon as the brine boils, stir well to make sure all the salt is dissolved and all the herbs are incorporated. Turn off the heat and let the ingredients steep for 20 – 30 minutes. 2. place your ice in a large bowl with a fine mesh strainer over it. Strain the brine into the ice which will immediately cool it. Discard all the solids and stir the brine to evenly cool. 3. the brine is now ready to be used and can be kept refrigerated for up to three months. Basic brining times: Whole turkey 24-36 hours Turkey breasts, thighs, legs 12-24 hours Chicken breasts 6-12 hours Whole Chicken 12-24 hours Pork tenderloins 6-12 hours Pork loin 12-24 hours *note: if you are not using the brine right away, you do not need to use ice. You may instead make the recipe with the full amount of water and let it cool, then strain it.

I let Friday go by without a Dad joke. The Shame!!!! Here is a good one to make up for it...

Just decided to to a quick live class for you guys tomorrow. Check the event in the calendar to see the menu and details!