The turkey stock is ready to start cooking. Can you see all the flavor?
By now the stock has been simmering about six hours. Here taste it.
Cooking stock allows one the freedom to do other things while magic is happening in the kitchen. Today is also the day I begin a yearly tradition. Believe me, I have heard about it if I neglect this duty.
Can you believe I was going to give this old cutting board away to Goodwill? It is so handy.
I've figured out how to safely cut the ends of the fruit. This is my demon knife and I bear many scars from past encounters.
I bought a bag of Texas oranges, a bag of Cara Cara oranges, and two bags of lemons the other day and brought them out this morning. First I readied several old towels and sheet pans. I then thinly sliced the fruit, saving the last third to be cut against the board. Not only is this a safer way to cut the fruit, it is also wise as my bread knife is a demon knife. You could get cut just by looking at this thing (I am happy to report that the demon knife failed to cut me this time).
First, lay the fruit out on old towels to start the drying process.
The cut fruit is spread out on window screens that have been elevated off the floor. From left to right: Texas oranges, Cara Cara oranges (isn't the salmon color pretty?) and lemons. A fan is circulating air across the drying fruit.
The rest of the ingredients for the potpourri: bay leaves, cinnamon sticks and whole cloves. Instructions for simmering the potpourri are also included.
This is what the finished product will look like. This particular potpourri was made a couple of years ago. The potpourri will be ready in time for holiday gift giving.
I even took the time to sand down my cutting boards and then resealed them with mineral oil. In the case of the board I cut the fruit on, it was absolutely necessary given the viciousness of the demon knife. I love days like today. But then again, I just may be easy to please.