While there is nothing I love more than a great roast turkey for the Holidays, I get way more excited about the sides. There are certain dishes which I really enjoy with my holiday meals, dishes that MAKE the meal what it is.
At the end of the day a Roast Turkey is only as good as it's supporting acts are! They are the deal breakers for me and are a huge contribution to making the dinner as special as it really is. I wanted to share my favourites with you today!
One good thing about side dishes is that, for the most part, you can make them all ahead of time and just reheat them on the day!
I don't know about you, but my favourite part of any turkey dinner is the stuffing, or dressing as it is sometimes called! I suppose if it is cooked inside the bird you might want to call it stuffing, but if it is cooked outside the bird you could call is dressing. Either way I love it. My mother made the absolute best stuffing in the world. No matter how many times I make it, it never quite tastes as good to me as the memory of hers tastes. That is not to say it isn't delicious, but you know what memories are like. Nothing can ever touch them!
I have to say this Sage & Onion Stuffing recipe comes very close. In fact I could quite happily sit down with a plate of this and some gravy and be very happy!
225g fresh soft white bread crumbs (8 slices, 1/2 pound)
salt and black pepper to taste 
One vegetable that my holiday meal just wouldn't be the same without is the humble Swede, or turnip as my mom called it. The real name of it is the Rutabaga.
Believe it or not, turnips/Swede/rutabaga are one of those root vegetables that
actually have an underlying sweetness. This can be greatly enhanced when
you cook them.
It's subtle for sure, but I find the addition of a
tiny bit of brown sugar, always brings out the natural sweetness even
more and makes a big difference.
Raw, peeled swede is grated and then slowly sauteed in a skillet along with some butter. The absence of liquid means that you end up with a side dish of turnips that is light and fluffy, and amazingly delicious!
I first had this at a Mennonite restaurant called Anna Mae's in Southern Ontario many years ago. I fell in love with it and determined to make it at home. This was the result.
You can very easily do this a day or two before the holiday meal and simply reheat it in the microwave when you are ready to serve it.
*Sauteed Yellow Turnips*
(Also known as Swede or Rutabaga)
(or two small to medium ones. You will need about 5 to 6 cups grated swede)
5 TBS butter
salt and black pepper to taste
1 TBS soft light brown sugar, packed
Melt
the butter in a large skillet. Add the rutabaga/swede and saute over
medium low heat, stirring occasionally until they are soft and turn a
deep yellow in colour. Stir in the brown sugar and season to taste with
salt and black pepper. Serve hot. Delicious!
Butternut Squash is another must have for all of my holiday meals. When I was a child I never liked squash, but as an adult I adore it.
Is especially delicious roasted in the oven, which is also not that hard to do.
My mother used to just peel and boil it and I always thought it was wet and flavourless. Sorry mom.
Squash was never a favourite vegetable in our home.
I like to roast it in the oven with a bit of olive oil and seasoning and just a touch of water. The roasting really helps to highlight and enhance the beautiful natural sweetness of this gorgeous vegetable!
Once you have had it this way, you will always want it to grace your holiday dinner table!
Once you have roasted it, its very easy to just scoop out the flesh and mash it together with a knob of butter and some Maple syrup. Not necessary, but very nice.
*Oven Roasted Butternut Squash*
Serves 6
Quite simply delicious.
1 medium to large butternut squash
a drizzle of extra virgin olive oil
sea salt and freshly ground black pepper to taste
60ml water (1/4 cup)
a knob of butter
a drizzle of maple syrup
Preheat the oven to 190*C/375*F/ gas mark 4. Line a baking tray with sides with some aluminium foil. Set aside.
Cut
the squash in half horizontally. Using a sharp spoon, scoop out the
seeds and discard. Place them on the baking sheet. Drizzle with oil and
season generously with salt and pepper. Turn face down onto the baking
sheet and add the water. Pop into the oven to roast. Check
periodically to make sure that the pan isn't going dry. At the end of
that time, the squash will have absorbed most of the water if not all
and have begun to caramelise a bit.
Let set a
few minutes until you can comfortably handle them and then scoop out all
of the flesh into a bowl. Mash lightly along with a knob of butter and
some maple syrup if desired. Keep warm until you need it.
The British really love Roast Potatoes with their holiday meals. I do have to agree that they are very good.
My Canadian Soul always longs for a nice pile of fluffy white mashed potatoes to help cradle that delicious gravy however. It wouldn't be a holiday meal without some light and fluffy mash.
They are not as hard to make as some people would suppose. Simple and
straightforward, as long as you follow a few simple rules.
- use the proper potato. You want a floury type of potato, that is to say one that breaks down well once cooked. You do not want a waxy type of potato, or one that holds it's shape well when cooked. Some great examples of floury potatoes are Maris Piper, Estima, King Edward or Desiree (In North America use a Russet, Idaho or baking potato)
- Do not make the mistake of not cooking the potatoes long enough. Better to err on the side of overcooking than undercooking. You cannot mash a hard lump no matter how hard you try!
- Never add cold butter or milk to cooked potatoes. Always use room temperature or melted butter and gently warmed milk or cream
- Add any liquid to the cooked potatoes slowly. Some days you may need more, some days you may need less. How much can only be determined by adding it slowly.
I have nothing against roast potatoes.
In fact you can find my recipe for how to do them here. I just love mashed potatoes more!
Serves 4 to 6
Printable Recipe
Simple and perfect!
2 pounds of large floury potatoes (In the UK a Maris Piper is ideal, in North America
I would use a russet or idaho)
4 ounces unsalted butter (1/2 cup, or one stick)
4 fluid ounces of single cream or full fat milk (1/2 cup) gently warmed
fine seasalt, freshly ground pepper and freshly grated nutmeg
Peel and quarter the potatoes then place the potatoes into a pot of lightly salted water to cover. Bring to the boil and cook for 20 to 25 minutes until fork tender. Drain well in a colander and then return them to the hot pot. Cover with the lid and give them a good shake, which will help to break them up. Add the butter and warmed cream or milk, adding the latter a little at a time, whilst mashing the potatoes, only adding as much as is needed to give you the correct consistency. Season to taste with salt, pepper and nutmeg. The potatoes should be light, fluffy, creamy and ready to eat.
Note - I often use my electric handwhisk to mash the potatoes. This helps to insure a smooth mixture without lumps. I also have a potato ricer, which does a fabulous lump free job.
I love to have sweet potatoes with my holiday meal as well. One simple way to prepare them is to just wash them really well and pop them onto a foil lined tray.
You then to bang them into the oven to roast while you are roasting your turkey. Depending on the size of them they will be done in about an hour and a half, maximum.
They are done when they yield to a soft squeeze with your hand. I then cut them in half and holding the halves with a hand covered with an oven mit I use a spoon to scoop out the flesh into a bowl.
You can add butter if you want, but we find they are delicious just as they are, with perhaps only a touch of salt and pepper. We are not of the marshmallow topped sweet potato loving school.
Another dish we really enjoy with our turkey dinner is Green Bean & Almond Casserole. This is a delicious casserole, made completely from scratch and flavoured with celery, onion and dried dill weed.
I first tasted Green Bean Casserole at my mom's cousin Polly's in Vermont back in 1966. We all fell in love with it.
This is rich and creamy and the flavours of the dill go very well with the beans. And I love that it is made from scratch.
Although to be sure the one made with cream soup is also very good.
The crunchy topping is a nutty buttery crisp mix of dry bread crumbs, flaked almonds and butter.
Yield: 8
Green Bean & Almond Casserole
This is a fabulous side dish for the holidays with wonderful flavours.
ingredients:
For the Sauce:
- 1 whole clove
- 1 bay leaf
- 1 small onion, peeled
- 480 ml of milk (2 cups)
- 1 medium onion, peeled and chopped
- 2 stalks celery, trimmed and chopped
- 3 TBS of butter
- 2 TBS plain flour
- 150ml of single cream (slightly more than half a cup)
- 1 tsp dried dill weed
- salt and pepper to taste
You will also need:
- 2 tins (400g) cut green beans, drained well (2 14 oz. cans)
- 60g dried bread crumbs (1/2 cup)
- 170g flaked almonds (1 cup)
- 2 TBS butter, melted
instructions:
How to cook Green Bean & Almond Casserole
- First make the sauce. Stud the bay leaf to the onion with the clove,
- pressing the clove through the bay leaf and into the onion. Place in a
- saucepan along with the milk and the cream. Warm the milk mixture slowly
- to a simmer. Remove from the heat, cover and allow to infuse with the flavours of the studded onion for 15 minutes. At the end of that time, strain the onion out and discard.
- Melt the butter for the sauce in a saucepan. Add the onions and celery and cook, stirring frequently over medium heat until softened. Whisk in the flour and cook over low heat for several minutes.
- Whisk in the warm milk and cream, a little at a time, until the mixture forms a
- smooth sauce. Allow to cook, over low heat for 20 to 25 minutes. At the end of that time it should be lovely and thick. Season to taste
- with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish. (about 7 by 11 inches).
- Drainyour green beans very well. Fold into the sauce to combine well. Pour
- into the prepared baking dish, spreading out in an even layer. Mix together the bread crumbs, almonds and melted butter. Sprinkle over top
- of the green beans.
- Bake in the preheated oven for 40 to 50 minutes, until heated through and golden brown. Serve hot.
NOTES:
You can prepare ahead of time, right up to the topping with the crumbs,
and baking in the oven. Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.
and baking in the oven. Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.
Most holiday meals would not be complete without the offereing of some kind of bread. This is my favourite bread roll recipe.
And when I say favourite I really mean favourite!
They are my favourites because they are soft and fluffy. They have a golden brown crust and a lovely light crumb.
They are simply beautiful rolls. Perfect dinner rolls.
Of course you can just buy in your rolls to save time and trouble. With a little bit of forethought you can bake these up a week ahead of your meal and freeze them.
Ready to pop into a slow oven for re-heating while your turkey is resting and you are making your gravy!
Yield: 16
Old Fashioned Pull-Aparts
Soft and fluffy inside with a golden crust. In short, the perfect dinner roll.
ingredients:
- 3 1/2 cups strong bread flour (490g)
- 2 tsp active dried yeast
- 3 TBS dry milk powder
- 2 TBS sugar
- 1 1/2tsp salt
- 4 TBS softened butter
- 2/3 cup of lukewarm water (156ml)
- 1/2 cup lukewarm milk (18ml)
- melted butter to brush on top
instructions:
How to cook Old Fashioned Pull-Aparts
- Stir together all of the dry ingredients in a bowl. Drop in the butter and the water and milk. Stir together until you have a soft dough. Knead, using your hands or a stand mixer, or a bread machine set on the dough cycle, until you have a soft, smooth dough. Place into an oiled bowl, cover with a tea towel and set aside in a warm place to rise for at least an hour, until double in bulk. Punch the dough down gently and then transfer to a lightly floured work surface.
- Divide the dough by cutting in half and then dividing again and again until you have 16 equally sized pieces. Shape each into a round smooth ball.
- Lightly butter a 9 by 15 inch pan,or two round 8 or 9 inch cake tins. Arrange the balls in the long tin, or place 8 into each of the smaller round tins. Cover again and set in a warm place to rise for at least another hour, until they are crowded against each other and quite puffed. Preheat the oven to 180*C/350*F/ gas mark 4.
- Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the centre bun spring back when lightly touched. Remove from the oven and brush with melted butter. Serve warm.
So there you have it, a multitude of what I feel are the perfect sides to serve with your holiday turkey! One thing I never get tired of is a tasty Turkey Dinner. When my children were growing up we would often pop across to the US to pick up a turkey, or in our case several as there were 7 of us altogether. We could bring back one per person in the car without paying duty.
I have to say that I never ever had a dry turkey, not once. I loved American turkey's. Also one of my favourite meals ever eaten in the US, was a turkey dinner eaten at a road stop cafe in New York State on our way back from Ontario to Nova Scotia. It was just my husband and myself. I think it was somewhere near Syracuse. We had the turkey dinner on the Early Bird Special. Wow, was it ever good!
Happy Holidays!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
One week from today it will be Thanksgiving. I know that Thanksgiving will have been already celebrated in Canada, but it is impossible for me to get a turkey in October at a reasonable price.
Since moving over here to the UK, I choose to celebrate it in November. For me it helps to usher in the Christmas Holiday Season! I love it.
As I have a food blog, and I want things to be current on it, I do cook my Thanksgiving dinner about a week early, which is okay. That means that I am in the mood for turkey again come Christmas time.
I cannot imagine a Christmas without turkey. That is both the Brit and the Canuck in me! Christmas when I was growing up was always a turkey dinner, and here in the UK, people love to enjoy a turkey dinner for Christmas as well. I know in America it is usually a roast of beef or something else.
Whether you are celebrating Thanksgiving a week from today, or Christmas in a few weeks after that I am sure you will find this amazing Herb Roasted Turkey Breast to be a really winning combination of flavours.
This is the way I have always done my turkey crowns/breasts. It is fail proof and delicious.
I was able to get a lovely bone in, skin on turkey breast at Costco. I have to say up front it was not cheap.
I felt it was well worth the cost however because this is a solid piece of meat with very little waste. there is not a lot of bone. Turkey legs are full of bone and sinew. I wonder now what was the great appeal when I was a child.
Two drumsticks, three children. You can imagine.
The skin is rubbed with some soft butter and fresh herbs prior to baking. This results in a beautifully moist and well flavoured turkey breast.
Because there are no leg or thigh bits to worry about, it is done a bit sooner than a whole turkey would be. This is a bonus.
Thighs and legs take longer to cook. This means that you run the risk of drying out the breast meat.
If you really must have legs and thighs, it is my recommendation that you cook them separately, and put them in sooner.
The turkey breast roasts on a "trivet" of chopped raw vegetables and herb sprigs. Both help to lend a beautiful flavour to both the meat and the gravy.
I had some lemon balm in my garden and added a spring of that to the mix. Its not absolutely necessary.
It does give a lovely light lemon flavour however, and beautiful fragrance. Lemon Thyme would do almost the same thing if you have it.
There is something about the flavour of lemon and poultry combined that is truly unbeatable.
The gravy is a very simple make. Just strain the juices from the pan once the turkey is cooked and then add some water.
Shake together some water and flour in a jar and add it to the juices and simmer until thick and bubbling.
As you can see the turkey is really moist and delicious. That gravy is simply gorgeous.
Can you tell how in love I am with this? I hope so because I truly am. This has to be one of my favourite meals.
Altogether this makes for a fabulous turkey entree that is not only very nice to look at, but also delicious. It takes very little effort to pull this meal together.
This helps to give you plenty of energy to focus on the side dishes. More about those tomorrow!
Yield: 6 (with plenty of leftovers)
Herb Roasted Turkey Breast
This is an amazingly tender, moist and delicious turkey breast, well flavoured with fresh herbs. The gravy from the pan drippings is wonderfully delicious!
ingredients:
- 1 (3 KG/6 pound) skin on Turkey breast on the bone
- 3 TBS butter at room temperature
- 2 TBS chopped fresh herbs (I used rosemary, sage and thyme)
- fine sea salt and black pepper to taste
- 2 stalks celery, trimmed and chopped
- 2 small carrots, peeled and chopped
- 1 medium onion, peeled and chopped
- fresh springs of herbs (rosemary, thyme, lemon balm)
For the gravy:
- juices from the pan plus water to equal 500ml (2 1/2 cups)
- 1 chicken bouillon cube
- 3 TBS flour
- 120ml cold water (1/2 cup)
- salt and black pepper to taste
instructions:
How to cook Herb Roasted Turkey Breast
- Preheat the oven to 180*C/350*F/gas mark 4. Place the chopped vegetables and a few sprigs of thyme, rosemary and lemon balm in the bottom of a large deep roasting tin.
- Remove your turkey from the packaging and place it, top side up, on top of the vegetables in the pan. Rub all over with the soft butter. Sprinkle generously with salt and pepper. Sprinkle the chopped herbs over all. Cover lightly with aluminium foil and place into the preheated oven.
- Roast for about 2 hours. Remove the foil, baste with any pan juices and roast for a further half an hour. Test to see if it is done. The temperature in the thickest part of the breast should read 74*C/165*F, and the juices should run clear. If it is not quite done, return to the oven and cook for a bit longer until it is.
- Remove from the oven. Transfer the turkey breast to a heat resistant cutting board (preferably with a recess built all around to catch any juices) Tent loosely with foil and allow to rest while you make the gravy.
- Strain the juices from the roasting tin into a saucepan. Skim off any fat that you can. Add water to make the amount of liquid up to 500ml, or 2 1/2 cups. Crumble in the bouillon cube. Shake together the flour and cold water in a jar. Strain through a sieve into the turkey juices/water mixture. Bring to the boil, whisking constantly. It should bubble and thicken. Reduce to a low simmer and cook for a further 2 to 3 minutes to cook out any flour taste. Season to taste with salt and black pepper as desired.
- Pass at the table with the carved turkey.
We both really enjoyed this tasty turkey breast. I really hope that you will be enticed to give it a go. I don't think you will regret it if you do. Either for Thanksgiving or for Christmas, I think you will agree that this method of roasting a turkey breast spells winner/ winner!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
What you are looking at is a plate of Steak and Eggs. There is nothing so unusual to that you might be thinking, but . . . what if I told you I had cooked it on a block of Himalayan Sea Salt? Is your interest yet piqued?
They come in a whole variety of sizes, from small individually sized ones, to larger ones. You can use them for all sorts and they really make for a unique presentation of raw or cold foods, imparting a tiny bit of flavour to the foods as they sit upon its surface.
Above is an example of one being used with chacuterie tray.
They also make for unique, simple and attractive hors d'ouvres trays. This one has basil leaves topped with some buffalo mozzarella, ripe tomatoes, a drizzle of balsamic and some basil pesto.
Most excitingly, the Himalayan salt block is rich in mineral salt, which
flavours – or even cures – the food served on the salt plate.
You can cook anything from eggs to steaks, to fish, vegetables, etc. on them. I can't think of anything that you couldn't cook on them, except for maybe soup, and the reason for that should be patently obvious.
I got my Salt Plate from a company called Sous Chef, which is a company that experts at providing unique and quality gifts for cooks, professional and otherwise. You can find a wide range of ingredients, equipment, tools, etc. on their site. If I was buying a gift for a foodie, that is where I would check first. They often stock items that you have a difficult time finding or can't find anywhere else. I love them.
The company was founded in 2012 by a woman named Nicola Lando who was frustrated with the lack of range and quality of ingredients to be found in the shops. Sous Chef now offers over 4,000 carefully selected products from around the world. If you are looking for a foodie type of a gift for Christmas, this is the place to start.
My pink plate Terre Exotique was carved deep n the heart of the Himalaya in the Pakistani region of Kasmir.
This thing is damn heavy, so be forewarned. If you drop this baby on your toes, chances are your toes are going to be broken! Take care!
Salt blocks can be heated or cooled to extremely hot and cold temperatures which makes them extremely versatile. Being a natural product with imperfections and lines, it is important to do this slowly. Heating a salt block too quickly can cause it to crack or otherwise break. If you treat it with care however it can last for a really long time.
Its extremely important to heat a salt block carefully, especially when using it for the first few times. This will help to ensure the strength of the salt block over the long term and will help to improve its performance as a cooking surface. This process is called tempering. Its really not all that difficult to do.
- Place block in the oven on a low rack
- Turn oven on to lowest setting (76*C/ 170*F)
- Leave it for 30 minutes at this temperature Increase temperature by 50 degrees and leave another 30 minutes
- Repeat this process, raising 50 degrees every 30 minutes, until it reaches a temperature over 260*C/500*F
- Turn the oven off and leave the salt block there, with the door closed, until it completely cools to room temperature
Don't worry if it makes some crazy crackling noises and develops a few visible lines when you are tempering it. This is quite normal.
When you go to cook on it for the first time you will want to begin by heating it slowly. It is important to do this with care in order to prolong the life of your salt plate. Its a bit more complicated than using an ordinary skillet, and does take a bit more time, but it is well worth the extra care given in the long run. Once you get use to doing it, it won't seem as complicated and you can build the time it takes into your cookery schedule and timings.
HOW TO HEAT YOUR BLOCK ON A STOVE TOP
- Make sure it is completely clean and dry and that it has been at least 24 hours since it was wet.
- Place the salt block over a gas burner (or over an electric range, but place a metal ring or grate of some kind in between to allow air to flow between).
- Turn the heat on low and set a timer for 15-20 minutes (depending on size- larger blocks take longer). Increase the heat to medium and leave for another 15-20 minutes.
- Turn up again to medium/high for another 10-15 minutes.
- If you have one, use a laser thermometer to make sure the block is around 500 degrees. Don’t have one? Splatter a few drops of water on the salt and make sure they dance and evaporate immediately. Be careful not to touch it. Once heated salt blocks really maintain the heat for a long time.
HOW TO HEAT YOUR SALT BLOCK ON AN OUTDOOR GRILL
- Salt blocks can be used on gas and charcoal grills.
- On gas grills, start with low heat just as you would on a gas stove and work up slowly.
- With a charcoal grill, put all the charcoal on one side and the salt block on the other.
- Watch the temperature carefully to ensure it doesn’t heat up too fast.
It is the thickness and strength of a salt blocks which make them such an amazing surface to cook on. Once heated, they will hold their temperature for quite a while without a heat source. When you use it on a grill, it also adds a delicious smoky and mild lightly salty flavor to what you are cooking on it.
Once your salt block is pre-heated you are ready to cook on it. The bonus of the length of time that it takes to preheat it means that you have extra time to get all of your ingredients prepped and ready to cook. Mis-en-place.
RULES OF ENGAGEMENT
(or things to remember when cooking with a salt block)
- The block must be fully heated before using. A block that hasn't been heated enough will actually over-salt and under cook food.
- Fast-cooking foods are best. They work well for things like steaks, chicken breasts, thighs, seafood, fish, etc. You wouldn’t want to make a roast or any foods that take a long time to cook on a salt block. Typically, the faster the food cooks, the better it works on a salt block. Vegetables like asparagus, halved tomatoes and sliced courgettes or eggplant also great.
- Don’t ever use oil on the block. The oil will work itself into cracks in the salt and eventually go rancid. It may even catch fire first while you are grilling/cooking.
- Keep on cooking. Once you preheat the block, you can cook on it for several hours. If you wanted to you could cook your whole meal and dessert on the salt block to maximise its use.
TAKING CARE OF YOUR SALT BLOCK
Remember always if you are using a salt block to cook with that patience is your key. Things need to happen slowly. There is no rushing it. This is an event. Treat it as such and it will be a much more enjoyable experience. Also do take care not to ever put it into the dishwasher. Water and salt don't mix very well. All you will end up with is a very salty dishwasher, and a salt block that has done a disappearing act.
- Let it cool naturally and completely after cooking. It must be completely cool before cleaning.
- Salt is naturally antibacterial and easy to clean. Do not use soap and use as little water as possible. The more water you use the faster the salt block will wear away since each washing will remove a tiny layer of salt.
- Use a scouring pad or sponge to scrub it down and remove any food residue.
- Do a final wipe with a clean, slightly wet sponge.
- Towel dry with a clean towel and allow to air-dry for 24 hours before you use it again.
I cooked some Steak and Eggs for Todd on ours today. I started off with the steak. This was the first time I had actually cooked on it. The steak didn't get that golden brown sear that I would have gotten in a skillet, but I have to say it tasted amazing.
I just cooked the egg on the residual heat from the salt block after I had cooked the steak. That also tasted amazing. I did clumsily break the yolk, but it didn't matter to Todd. He said it was one of the nicest meals he had enjoyed in a long time.
I'm not sure what that says about the rest of the meals I have been preparing for him in recent months, but we just won't go there, and take it as a win all the same!
If you are interested in getting a Salt Plate/Block for yourself, do check out Sous Chef. You won't be sorry that you did. You can check out all of their other goodies while you are at it.
I wanted to add a photo of the salt block/plate after cleaning. As you can see above where I am cooking the egg on it, it had quite a bit of residue on it, and of course this was quite baked on, especially egg. You know how hard egg is to get off things. It didn't take me very long to clean at all. I scrape it a bit with a metal spatula to get the worst off and then I used a slightly damp scrubbie pad to scrub the rest off, finally wiping it with a damp cloth and then a dry cloth. It looks almost as good as new and took me less than 10 minutes!! Todd was surprised when I called him in to look at it. He had thought I was going to have a heck of a time getting it clean again! 👍👍
Subscribe to:
Posts (Atom)
Social Icons