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Postcard from Miami: Taking in the city’s Art Deco beauty
SLIDE 7 OF 14A cruise ship heads to open water in Miami, Tuesday, Jan. 28, 2020 in Miami. (Kent Porter / The Press Democrat) 2020
When I travel for The Press Democrat, I usually take one day to photograph something that shows the local history and flavor of the community.
After three days of making pictures of press conferences and staged events orbiting around Super Bowl LIV here in Miami, I’ve been quite close to pulling out my hair in an attempt to make an image that is both newsworthy and, well, interesting.
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Postcard from Miami: A colorful scene at Super Bowl’s Opening Night
From my early days of making pictures on slide film, I’ve been drawn to color and landscapes as an out to the intense pressure of news photography.
My goal this week was to hit Miami’s Art Deco district at twilight, when the palate of neon and architecture merges seamlessly with the fading light of the evening sky.
The skyline of Miami has drastically grown upward from the previous time I was here for Super Bowl XXIII (49ers-Bengals). I covered a riot (my first) in Overtown, missed the biggest play of the game and was taken aback by having to spend over $100 for a motel room.
I’m grayer and wiser now, but the color still gives me a charge. The Art Deco Historic District runs 18 blocks along Miami’s South Beach (above) and is the United States’ largest, featuring more than 900 historic buildings.
Build or DIY Your Own A-Frame
May 29, 2019 0 Comments
Earlier this May, we posted the above picture to our Instagram feed, of a new project by the folks at Everywhere® Inc. Being fans that we are of the beloved A-Frame, we wrote about this DIY design, mentioning plans for it were coming soon. So we had to, of course, write about it this week, since the plans for it launch today. Here’s the inside scoop!
Inspired by the cabin his grandpa Fred, designed and built in the 1970s in Teton Valley, Idaho, Everywhere®, co-founder Brand Winnie always wanted to follow in his footsteps. After spending years researching the market on the various types of cabins that could be built, he decided on the classic A-Frame cabin or “vacation home” that grew in popularity in the 50s and 60s.
The simple style combined with the balanced aesthetic became a huge motivator for Brand. His goal was to renew the vintage relic of the past in a modern and appealing way. The objective was to create a structure that was affordable yet beautiful, but also allowed for DIY applications so you could save even more money but still have a great outcome.
Another piece of the pie when it came to motivation for creating the AYFRAYM was when a young married couple walked into the Everywhere Headquarters in Lehi, Utah. They explained that they had been looking for architects and contractors to design and build them an A-Frame for nearly two years but had been unsuccessful. At this moment, Brand knew they we’re on the right track and had to keep pressing forward to see it through to completion.
Today, (May 29th, 2019), Everywhere, Inc. is officially launching AYFRAYM to the public. Plans can be purchased for $1,950 USD online only for now, at the following link: https://everywhereco.com/product/ayfraym-cabin-construction-plans-pre-order/
or have them make it starting at, $252,000 USD.
Let’s take a look!
Author : mydigitalshacks.wordpress.com
APPLE CINNAMON HOT TODDY!
CLASSIC COCKTAILS, COCKTAILS, FOOD, HOT, RUM, WHISKEY
An alternative name for this Apple Cinnamon Hot Toddy could be “the easiest hot toddy ever” or maybe “spiked hot apple cider.” It’s just good. Simple, delicious, and warming in more ways than one.
You get it, it’s a hot cocktail. Let’s do this.
This is a simple three ingredients plus garnish, so as you could probably guess the quality of those few ingredients matters. I especially think the cinnamon tea matters. Here is my current favorite:
If you’ve never tried Harney and Sons hot cinnamon tea, I highly recommend it. They have a herbal and caffeine version, I always get herbal (as I often drink tea at night and can’t handle caffeine after 3 p.m.). This isn’t even a sponsored post—I just sincerely LOVE this tea. It smells and tastes kind of like Red Hots candy (although not as sweet, it’s tea not candy). It’s just a very strong cinnamon tea and it’s perfect for this hot toddy recipe.
On the topic of tea, which I could probably go on and on about as I freaking LOVE it, I have to mention that David’s Tea and Numi are fantastic as well. You can also use whatever you can find at your grocery store, but if you think you’re not a tea person, I would suggest you just haven’t had the good stuff yet.
You can omit the booze if you’re needing a hot mocktail in your life this season. It’s still delicious, trust me. Cheers! xo. Emma
Apple Cinnamon Hot Toddy
Servings 1
Ingredients
- 1 1/2 cups apple juice
- 1 cinnamon tea bag I recommend Harney and Sons
- 2 ounces dark liquor – rum whiskey, or bourbon all work well
Instructions
- Heat the apple juice to almost boiling then add the tea bag. Allow to steep for 2-3 minutes. Then add the liquor. You can garnish with cinnamon sticks, apple slices, orange peels, or nothing at all.
- Rum, whiskey, or bourbon all work well in this hot toddy, so feel free to use what you have and what you love.
Recipe Notes
I don’t sweeten this beyond the apple juice, but if you want you can stir in a small spoonful of honey or maple syrup.
Author : Mydigitalshacks.wordpress.com
The Serious Eats Guide to Carving Turkey Step by step
We’ve got step-by-step photographs and videos on how to carve a roasted turkey, whether it’s a traditional, fully intact bird, or spatchcocked.Published: January 11 2020
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So you’ve followed one of our turkey recipes and have the golden beast in front of you. Now what? For many folks, the hardest part of cooking a turkey is carving and serving it. Depending on how you roasted the bird, the carving instructions will be a little different.
Here’s how to carve a traditional bird.
And here are instructions on how to carve a spatchcocked turkey.
How to Carve a Traditional Roast Turkey
How to Carve a Traditional Roast TurkeyPlay Video
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To carve a turkey, you’ll need to start with a turkey. There’s one step that takes place before you roast it, so start with it raw.
Pull back the skin flap around the neck, and you’ll locate the wishbone—the small, Y-shaped bone that runs along the top of both breast halves.
Make the first incision along the outside edge of one branch of the Y.
Then repeat that cut on the other side of the same branch, and repeat those two cuts on the other side. Finally, make a small horizontal incision at the very top of the bone, where the two branches meet.
Grab the top of the bone with your finger, and pry it forward. It should come away with little effort. If it’s stuck, use the tip of a sharp boning knife to cut through stubborn spots.
With the wishbone removed, it’s going to be a lot easier to carve your turkey later. Now your turkey is ready to roast. Check out the turkey recipes and techniques page in our Thanksgiving guide for all the recipes you need.
Roasted and ready? All right, Señor Gobbles. Time for your surgery.
Start by cutting the skin between the leg and the breast with a sharp chef’s knife or boning knife, using a clean kitchen towel to hold the turkey in place with your free hand.
Once the skin is cut, pull the entire leg away from the body. It should separate quite easily, displaying the socket joint where the thigh meets the hip. Cut through this joint with the tip of your knife, and the leg should be completely free. Just slice through the skin to release it.
Isn’t it frightening how easy it is to remove a limb? You now have a whole leg in front of you, alongside a disabled turkey.
Locate the joint between the drumstick and the thigh by moving them back and forth and feeling with your fingertip. Slice through this joint.
Repeat with the other leg.
Flip one thigh over, and cut along one side of the thigh bone to release a large chunk of meat.
Repeat with the other side of the thigh bone.
Slice the thigh meat into half-inch pieces, and transfer to a warm platter. Repeat with the other thigh. Add the drumsticks to the platter.
Locate the wing joint by articulating it, then slice through with a sharp chef’s knife. Repeat with the other wing, then separate the drumettes from the flats, and transfer all four wing pieces to the platter.
Slice into the breast on one side of the breastbone with a sharp boning knife.
Continue slicing, following the contour of the breastbone with the tip of the knife to remove as much meat as possible.
As you continue to work, the breast meat should begin to pull away from the bone. Help it along with the side of your knife until it’s completely separated.
Once the breast falls away from the bone, cut through the bottom edge to completely separate it.
Repeat with the other side. You should now have all of the meat removed. Save the carcass for soup, if desired.
Slice the breast meat with a sharp knife at a bias. Transfer to the warm platter.
And here’s your turkey, ready to present to the table.
How to Carve a Spatchcocked Turkey
The process for carving a spatchcocked turkey is remarkably similar, with a few small tweaks to accommodate its butterflied profile. Here’s a video to break it all down.How to Carve a Spatchcocked TurkeyPlay Video
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Hello Eater!
More Breadcrumbs
Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy Recipe
Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat. Bonus: this recipe makes a flavorful gravy from the pan drippings along the way.Published: November 6, 2012Last Updated: November 4, 2019Knife Skills: How to Spatchcock a TurkeyPlay Video
Spatchcocking is a method of removing the turkey’s backbone to flatten its body prior to putting in the oven. This flatter shape ensures that the meat cooks more evenly and more quickly, allowing the legs to reach a safe temperature without overcooking the breast. The result is hands-down the easiest, most reliable route to a juicy, moist turkey with incredibly crisp skin. It may not look like a traditional Thanksgiving centerpiece, but your tastebuds will certainly thank you.
For best results, we recommend dry-brining your turkey by following the instructions here. If dry-brining, you can omit any additional salt added to the turkey in step two.
Why It Works
- Removing the backbone makes it easy to flatten the turkey into a single plane, promoting even cooking in the oven, which ensures the light meat and the dark meat reach their optimal cooked temperatures at the same time.
- Since the skin of a spatchcocked bird is all on top, it all crisps up beautifully, giving you more crispy skin than a conventionally cooked bird.
- The removed backbone can be used to give your gravy an extra dimension of turkey flavor
Read more: How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey
- YIELD:Serves 10 to 12
- ACTIVE TIME:20 minutes
- TOTAL TIME:2 hours
- RATED:
Ingredients
- 3 large onions, roughly chopped (about 1 1/2 quarts)
- 3 large carrots, peeled and roughly chopped (about 1 quart)
- 4 stalks celery, roughly chopped (about 1 quart
- 12 thyme sprigs
- 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
- 2 bay leaves
- 3 tablespoons butter
- 4 tablespoons flour
Directions
- 1.Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots, celery and thyme sprigs across bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables.
- 2.Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
- 3.Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.
- 4.While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets. Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off any fat from the surface of the broth.
- 5.Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly, add broth in a thin, steady stream until it it all incorporated. Bring to a boil, reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes longer. Season to taste with salt and pepper, cover, and keep gravy warm.
- 6.When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into gravy.
- 7.Carve turkey and serve with gravy
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