Austin Food Journal

I like doing a dry run for Thanksgiving, to try new things. Rolled and stuffed turkey breasts with pecan cornbread stuffing. Pound out and brine the breasts overnight and add milk to the stuffing so the breasts don’t dry out.

A nice thing about the South is that, if you remember to cover them up a couple of times, herbs make it through the winter. Fresh herbs year round.

Good, cheap, fast. The whole thing takes 11 minutes, bag to table.

Gin, and Vermouth… so you can taste the Vermouth.

Saturday or Sunday. Potatoes, bacon, eggs, tomato, parsley, thyme.

Springtime. At least here in Austin. This is the very beginning of Lemon Confit.