Summer 2016

We started off summer with a great vacation down to Southern California to celebrate Tia Petra’s 95th birthday. It was also the first time all 5 of the Contreras cousins were together and the girls were very excited for that.

We stayed at a nice beach cottage in Redondo Beach, just a block off the pier and beach. The girls loved spending time at the beach, playing in the water and sand. It was a great start to the summer.

For 4th of July we stayed local and went to the Redwood City parade and celebrated with the Cantos family.

And then ended summer with a new addition to the family, a labradoodle puppy Penny!

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Spring 2016

We had a wonderful Spring time, celebrating several milestone birthdays a 5, 40, and 75!
We saw Frozen on Ice, discovered a great scone recipe, and had a Gymnastics party! For Spring break we took a road trip up to Portland, Oregon. It was two days of driving which was a lot for the little ones, but all in all pretty fun. Plus stopping at the Jelly Belly factory on the way home was a hit!

Wrapping up the Spring we were thrilled to have our cousins visit for Memorial Day weekend. We had a great time showing them around the Bay Area, even if a few things were closed. The girls were thrilled to see their cousins, and the boys were great with them.

Roasted Cajun Turkey 🦃

Size

  • 1.0 to 1.5 lbs per person
  • 16-18lb turkey about right for 14 people

Thawing

  • Thaw in refrigerator ~4 days
  • or Cold Water thaw ~8 hours, 30 minutes per lb

Cajun Spice

  • 2 Tbsp Garlic Powder
  • 2 Tbsp Onion Powder
  • 1 Tbsp Paprika
  • 1 Tbsp Thyme (dried)
  • 1 Tbsp Oregano (dried)
  • 1 Tbsp Black Pepper
  • 2 tsp Cayenne Pepper (optional)

Brine

  • 1 quart water to boil
  • Add 1½ cup salt
  • Add 1½ cup brown sugar
  • Add ⅓ spice mix about 3 Tbsp
  • Add 1 beer

Directions

  • Stir brine ingredients until dissolved
  • Add brine mix to 7 quarts cold water
  • Add 2 Rosemary sprigs
  • Place turkey, should be covered with brine
  • Make more brine at  ¼ cup salt to 1 qt water
  • Put pot in fridge for ~ 12 hours
  • Remove from the brine and pat dry with paper towels
  • Air dry for about an hour, the dryer the turkey the crispier the skin

Stuffing Mirepoix

  • 3 celery stalks, chopped
  • 2 bell peppers, chopped
  • 2 yellow onions, chopped

Prep

  • Stuff turkey with mirepoix, use extra as bed for the turkey
  • Add 2 more Rosemary sprigs inside turkey
  • Melt 1 stick of butter and add 2 Tbsp spice mix
  • Cover the turkey with the spice butter

Cooking

  • Preheat over to 450℉
  • Turn down to 350℉ and put turkey in
  • Cook uncovered for first 90 min
  • Baste the Turkey and cover with foil for remainder
  • Cook for 13min per lb, internal temp 165°
  • For a 16lb turkey, total cooking time 3½ hours

Remove turkey from the oven and let the turkey rest for 30-60min

Thanksgiving Schedule for 18lb turkey

  • Take turkey out of freezer by Sunday, or don’t freeze
  • Weds night, make brine and put in fridge around 8:00pm
  • Thursday morning, take turkey out and dry at 10:00am
  • Prep mirepoix & spice butter
  • Put turkey in oven at 11:00am
  • Baste and Cover at 12:30pm
  • Turkey done around 3:00pm, ready to eat at 4:00pm

From: Curtis Stone Cajun Roast Turkey on the Today Show