thanksgiving redux

So.
So, so, so....so-so.  The aforementioned cranapana bread has come and gone.  I actually made it about a week ago.  Not Monday night like the post suggested.  But now I have MORE over ripe bananas.  So something else will have to come of that.  But that is TBD at the mo'.  But the night that I posted about the cranapana bread I actually did make something else.  It was partially awesome and partially ho-hum.  Slow cooked turkey breast roast, home made cranberry sauce, and roasted asparagus.  The asparagus was the simplest thing of all and the most awesome.  The cranberry sauce was fairly pleasing, but maybe a little too sweet.  The turkey was....turkey.  Soon to be turned into buffalo chicken (turkey) soup.  It was bad turkey, but I've certainly had better.

Roasted Asparagus
-1 bunch asparagus
-EVOO
-salt
-pepper

Oven at 450 (yes, really that high).  Remove woody ends from asparagus.  Lay out on baking sheet, drizzle with EVOO sprinkle with salt and pepper.  In this case I used some of the roommate's fancy myer lemon EVOO and worcestershire pepper.  Stick in the oven for no more than 10 minutes.  This will be awesome.

Cranberry Sauce
-1 pound fresh cranberries
-1 3/4 cup sugar
-2/3 cup water
-1/4 tsp cinnamon
-1/4 tsp nutmeg
-1/4 tsp allspice
-zest and juice of 1 orange

Bring water, sugar, and cranberries to a boil.  After reaching boil reduce heat and add cinnamon, nutmeg, allspice and zest/juice of the orange.  Reduce for about 15 minutes.  Actually is better after allowing to cool.

Turkey
-Turkey breast roast
-1 cup dry white wine
-1 stick butter
-1/2 yellow onion
-salt, pepper, garlic powder

-Place turkey in slow cooker with wine, butter, onion, and seasonings.  Place on low for six hours.


-More cooking adventures to take place tonight and updates on other things in my life to follow.