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1/2 cup of lime juice from about 8 limes. 1 tablespoon of lime zest. Man zest from 8 limes would kill you! LOL

Southern pork recipes, YUMMY!!!

I don't get it??? What would be wrong with drinking some strawberry quick if you like it. It has vitamins in it and make it with skim milk would be great. My son loves strawberry carnation instant breakfast, it taste about the same. I say drink up if you want to.

I usually brine my Turkey, but this year I am trying a recipe that I am told is the best, I will let you know how it turns out!! Here is the recipe for anyone else that is brave enough to try it! Old-Fashioned Roast Turkey with Gravy

You will need one 2-yard package of cheesecloth for this recipe. Because we layer the bird with salt pork, we prefer to use a natural turkey here; self-basting turkeys may become too salty. If using a self-basting turkey, use all water in the gravy rather than a combination of water and broth. Make sure to start the gravy (step 3) as soon as the turkey goes into the oven.

Serves 10 to 12.

Ingredients
Turkey
1 package cheesecloth (see note)
4 cups cold water
1 turkey , 12 to 14-pounds (see note), neck and giblets reserved
1 pound salt pork , cut into 1/4-inch-thick slices
Gravy
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 onion , chopped
5 cups water
2 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
6 tablespoons all-purpose flour
Salt and pepper

Instructions
1. For the turkey: Adjust oven rack to lowest position and heat oven to 350 degrees. Remove cheesecloth from package and fold into 18-inch square. Place cheesecloth in large bowl and cover with water. Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside roasting pan. Following photos 1 to 4 above, prick skin of breast and legs of turkey all over with fork, cover breast and legs of turkey with salt pork, top with soaked cheesecloth (pouring any remaining water into roasting pan), and cover cheesecloth completely with heavy-duty aluminum foil.

2. Roast turkey until breast meat registers 140 degrees, 2½ to 3 hours. Remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer. Transfer turkey to carving board and let rest 30 minutes.

3. For the gravy: While turkey is roasting, heat oil in large saucepan over medium-high heat until shimmering. Cook turkey neck and giblets until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in water, broth, thyme, and bay leaf and bring to boil. Reduce heat to low and simmer until reduced by half, about 3 hours. Strain stock into large measuring cup (you should have about 3½ cups), reserving giblets if desired.

4. Carefully strain contents of roasting pan into fat separator. Let liquid settle so that fat separates, then skim, reserving ¼ cup fat. Pour defatted pan juices into measuring cup with giblet stock to yield 4 cups stock.

5. Heat reserved fat in empty saucepan over medium heat until shimmering. Stir in flour and cook until honey colored and fragrant, about 4 minutes. Slowly whisk in giblet stock and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Chop giblets and add to gravy, if desired, and season with salt and pepper. Carve turkey and serve with gravy.

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This says gun, but looks like a cannon

Evaporated milk and sweetened condensed milk are two completely different things, and you better make sure which one you need for your recipe!

Rectal suppositories! For nausia and vomiting.

Does it taste better with the nutmeg. I never put that. And with the second cheese you add, which one is the best?