that I was grating blood oranges.
releasing the juice.
I had to add some orange juice
to make sure I had enough juice for the vinaigrette.
happened to wander into the kitchen
and she was pressed into service
as a blog photographer.
including the bacon-wrapped sides.
After all sides were seared,
a lid covered the pan
and the heat was turned down to medium-low.
The meat was cooked to an internal temperature
of 155 degrees.
Then the meat was placed on a plate and covered in foil.
After resting for 5 to 10 minutes,
the temperature rose to about 160 - 165 degrees.
Buttered noodles rounded out the meal.
The salad was good,
but we all agreed that more honey would have been better
and that a bit of Dijon mustard would not be remiss.
A simple sauce of honey mustard and honey
lent the perfect finishing note to the turkey medallions.