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RETIRED: Target chit chat
March 7, 2011 at
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Welcome to the Target Chat thread. This thread is for everyone, and is for off topic chat. Which more often than not pertains to poop
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Christmas 2010 Search List
Meeshecat
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Welcome to the Target Chat thread. This thread is for everyone, and is for off topic chat. Which more often than not pertains to poop
Discussions of how to profit from a coupon mistake should not be discussed here. if you wish to discuss the coupon(s) mistake, please use another forum. Slickdeals.net does not condone discussions of how to perform, elude capture or profit from unethical and perhaps illegal activities. Any users caught creating multiple account(s) will be banned immediately, no exceptions! Please do not use code talk to reference unethical use of coupons.
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Christmas 2010 Search List
Meeshecat
- laptops
- video cameras
- Wii
- wii games
- leapfrog tag
Toy story 3 tag jr reported clearanced 30% off for 27.98 reg 39.99 dpci 204 04 0047 on 10/29
- playstation 3 console
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I imagine it's a mouse that holds up yur boobies so they don't sag?
But yeah for your DH!
No, its a Microsoft wireless mouse that is a special Susan G Komen edition. Pretty pink, with the breast cancer ribbon. $4 from every sale goes to the SGK foundation.
And let's just say after breastfeeding 3 little ones, these girls need all the help they can get!!!
open jars... check.
get things off the top shelf... uh oh.
glutten/glutton - way to go, ank! But you missed her "kiddo's"... twice!
Well... g'morning. Staying home today. Mavis doesn't seem to be getting her "fever" above 99.5 - and most of the time it's pretty much normal. But... she's still pale and tired. In fact, she's been up for *almost* an hour and so stinking cranky I put her back to bed and she has now fallen back asleep.
My toddler started up last night with the same kind of thing - tired, fever of 99.5-101, and lots of runny poo.
So... I'm staying home today while DH & my oldest go off to church. Creeping crud galore. Bah.
Oh... I'm making a turkey today. What 'cha having for dinner??
Don't know what is for dinner.. I am thinking of making breakfast for dinner.. eggs, bacon, biscuits maybe..
I have a turkey in the freezer.. I should thaw it out and make it this week.. Mine always turns out dry. I wanted to get one of those roasters when they marked them down, but missed out *sigh*
As far as dinner, dunno about tonight, but made a
Do or did any of you watch prison break? Can I just say that I
That is all.
Not sure if there is a specific reason we are giving love to HD.. but count me it
Don't know what is for dinner.. I am thinking of making breakfast for dinner.. eggs, bacon, biscuits maybe..
I have a turkey in the freezer.. I should thaw it out and make it this week.. Mine always turns out dry. I wanted to get one of those roasters when they marked them down, but missed out *sigh*
My oldest is now passed out on the couch and running a fever.
I actually have one of those roasters but didn't use it today.
Here's a few secrets when making your turkey...
1. Make sure your stuffing is a bit wetter than you think it should be. It will draw moisture out of the turkey if it isn't.
2. Add some liquid to the pan - I usually boil the neck and giblets (we use the giblets in the stuffing), and I save some of the liquid for the stuffing, the pan, and later for the gravy if I need it.
3. Melt a couple tablespoons of butter (or use olive oil if you prefer) and add your favorite spices to it. Rub the inner cavity of the turkey with the mix before stuffing it. Also loosen the skin and slide a fork underneath with the tines pointing down toward the meat so you don't break the skin - then prick holes in the meat. Scoop some of the butter/spices up and rub on the meat, save a little for the outside of the turkey and rub that on after you've stuffed it.
4. Bake covered at 300-325 - it will take a little longer but be very much worth it. Don't touch it for the first hour and a half. Then, baste every half hour until the legs start to fall away from the turkey and look like they'll fall off. Uncover and baste every 5 minutes until the skin is the color you like - the key at this last point is to color the skin without drying out the breast meat.
I did this today with our little turkey and what normally takes 2 1/2 hours to cook took 3 1/2. The white meat was juicy and moist - as if you'd sprinkled it with water even after cutting it.
Another trick is to cook it upside down so it actually sits in the juices, but then you don't end up with the crispy/golden skin unless you are brave enough to try flipping the turkey. If you don't like the skin, then that's not a big deal.
Not sure if there is a specific reason we are giving love to HD.. but count me it
Allergies are kicking my b***. Too much pollen in these parts.
On the brighter side, got to use the Olay TQ's that bunnies RAOK'd to me today. No problems~!~!
i made this recipe a couple yrs ago and i know i totally overcooked the turkey but it came out fabulous anyway. the house smelled amazing while it was cooking. i took the turkey over to a friends house and somebody else took all the leftovers. i didn't get anything except the bones which i had to call for. it made amazing soup. the only thing is it made a huge mess of the oven.
http://www.foodnetwork
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I actually have one of those roasters but didn't use it today.
Here's a few secrets when making your turkey...
1. Make sure your stuffing is a bit wetter than you think it should be. It will draw moisture out of the turkey if it isn't.
2. Add some liquid to the pan - I usually boil the neck and giblets (we use the giblets in the stuffing), and I save some of the liquid for the stuffing, the pan, and later for the gravy if I need it.
3. Melt a couple tablespoons of butter (or use olive oil if you prefer) and add your favorite spices to it. Rub the inner cavity of the turkey with the mix before stuffing it. Also loosen the skin and slide a fork underneath with the tines pointing down toward the meat so you don't break the skin - then prick holes in the meat. Scoop some of the butter/spices up and rub on the meat, save a little for the outside of the turkey and rub that on after you've stuffed it.
4. Bake covered at 300-325 - it will take a little longer but be very much worth it. Don't touch it for the first hour and a half. Then, baste every half hour until the legs start to fall away from the turkey and look like they'll fall off. Uncover and baste every 5 minutes until the skin is the color you like - the key at this last point is to color the skin without drying out the breast meat.
I did this today with our little turkey and what normally takes 2 1/2 hours to cook took 3 1/2. The white meat was juicy and moist - as if you'd sprinkled it with water even after cutting it.
Another trick is to cook it upside down so it actually sits in the juices, but then you don't end up with the crispy/golden skin unless you are brave enough to try flipping the turkey. If you don't like the skin, then that's not a big deal.
Thanks for the turkey tips.. I may give it a try this week
After church today, we went and met my inlaws for lunch so they could visit with the kids for a bit. DH parents have been traveling and taking care of his mom's elderly parents out of state.. They have been doing this for about 4-5 months now.. They are gone for 2 weeks, and come home for 2 weeks. I feel pretty sorry for them because I know they are worn out.. They are in their late 60's themselves, and the constant flying back and forth, as well as physically taking care of the parents who are in their 90's, and then when they get back in town, they have their things here to catch up on.. laundry, bills, house stuff,etc..
After lunch, I had planned to shop, but decided to come home and have a day to relax..
Hoping to shop some tomorrow.. anyone use the b2g1 bagel bites yet??
Just buy the breast and crock pot it.
Just buy the breast and crock pot it.
You could do that too... I guess I"m still at the point that I don't mind the work. *laugh*
i made this recipe a couple yrs ago and i know i totally overcooked the turkey but it came out fabulous anyway. the house smelled amazing while it was cooking. i took the turkey over to a friends house and somebody else took all the leftovers. i didn't get anything except the bones which i had to call for. it made amazing soup. the only thing is it made a huge mess of the oven.
http://www.foodnetwork
Just buy the breast and crock pot it.
I actually really thought about the crock pot cause I
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I actually have one of those roasters but didn't use it today.
Here's a few secrets when making your turkey...
1. Make sure your stuffing is a bit wetter than you think it should be. It will draw moisture out of the turkey if it isn't.
2. Add some liquid to the pan - I usually boil the neck and giblets (we use the giblets in the stuffing), and I save some of the liquid for the stuffing, the pan, and later for the gravy if I need it.
3. Melt a couple tablespoons of butter (or use olive oil if you prefer) and add your favorite spices to it. Rub the inner cavity of the turkey with the mix before stuffing it. Also loosen the skin and slide a fork underneath with the tines pointing down toward the meat so you don't break the skin - then prick holes in the meat. Scoop some of the butter/spices up and rub on the meat, save a little for the outside of the turkey and rub that on after you've stuffed it.
4. Bake covered at 300-325 - it will take a little longer but be very much worth it. Don't touch it for the first hour and a half. Then, baste every half hour until the legs start to fall away from the turkey and look like they'll fall off. Uncover and baste every 5 minutes until the skin is the color you like - the key at this last point is to color the skin without drying out the breast meat.
I did this today with our little turkey and what normally takes 2 1/2 hours to cook took 3 1/2. The white meat was juicy and moist - as if you'd sprinkled it with water even after cutting it.
Another trick is to cook it upside down so it actually sits in the juices, but then you don't end up with the crispy/golden skin unless you are brave enough to try flipping the turkey. If you don't like the skin, then that's not a big deal.