It’s been a rough year.
I’m an optimist by nature but even I have a hard time finding the silver lining in everything from 2013.
But this time of year, we’ve instituted a holiday devoted to reviewing the year through the lens of giving thanks.
So, here are some of the ways that I am thankful for 2013.
- Alinn@. I still like her. That’s a good thing.
- Three great kids. At least that’s the way I feel about them today. Ask me again when S@m and S@rah are fighting non-stop and I’m too busy trying to prevent 5tephen from finding new dumb ways to die.
- Good health. Gone are the days of my physical peak (probably when I worked as a tile warehouse stocker). But this year more than any other, I’ve realized that I can’t take it for granted.
- Two families who came alongside ours and helped make having three kids with three completely different schedules possible.
- Seeing more of my dad because unexpectedly he’s been coming over regularly to help take care of 5tephen.
- Hawaii. I don’t think I need to say anything more about that.
- The opportunity and luxury to be a full-time stay-at-home. To focus on being a husband and a father… to learn how to build and nurture a family culture.
- The luxury of living in the best place on Earth.
Also, the picture above is of a 10 lb. turkey I applewood smoked last week. As backpack from Dora the Explorer would say, it was “yum yum yum yum yum, delicioso.”
- 1 gallon water
- 1/4 C sugar
- 1/4 C kosher salt
- 5 oz. soy sauce
- 1 T dried sage
- 1 T dried celery seed
- 1/2 T dried thyme
Pat dry. Prep smoker for 225-250 with applewood. Season turkey with 2 T pepper and 2 T salt.
Smoke breast-side down for 1 hour. Smoke breast-side up until internal temperature reaches 145 in the thigh and breast.
Finish on a 350-375 grill until the internal temperature reaches 165 while basting with butter every 30 minutes.
Remove turkey from the grill and cover for 30 minutes before carving.