Turkey not just for Thanksgiving
It was only a few weeks ago that we were winding down the back roads of Lincoln, Vt., looking for a bed and breakfast on Bull Run Road. It still amazes me that we got there. We had just driven 7 1/2 hours from Rochester, N.Y., and we couldn't remember the landmarks from our last trip there two years before. We were headed to my boyfriend, Bob's, seminary class reunion.
Between the fatigue and the darkening skies, we were lost. Had it not been for the GPS, we would still be looking.
Tom Verner was one of Bob's classmates. He and his wife Janet hosted the reunion. Like the Verners themselves, their home is very eclectic. Every room consists of souvenirs from all over the world. They run a nonprofit organization called Magicians Without Borders (www.Magicianswithoutborders.org). They travel to India, Africa, the Caribbean, Europe and areas in Louisiana ravaged by Hurricane Katrina. They bring love, laughter and magic to the refugee and orphan children in these areas. They showed us a video of some of their performances. By the looks of the children's faces, they are spreading joy and happiness everywhere they go.
Happiness continued throughout the weekend, with the hospitality, the ambience and the delicious food. I could feel the warmth and the camaraderie as each brother retold their tales of living in the monastery. It seems that the bonds that they built still remain.
Tom and Janet also do magical things with food. Every meal was fabulous and beautifully served. Janet is an accomplished artist, and garnishes many of the dishes with fresh flowers from her garden. My favorite was her marinated pork tenderloin. When I prepared it, I substituted turkey breast for the pork. This would be a great meal for a large crowd, during Thanksgiving or a most unforgettable seminary reunion.
GRILLED MARINATED TURKEY BREAST
In a large mixing bowl mix the soy sauce, olive oil, garlic, ginger and brown sugar. Place turkey breast in a large zippered plastic bag and pour the marinade over the turkey and close. Marinate 1 hour or for up to 3 days. Remove from bag and save the marinade. Grill turkey, covered, over medium heat for 1 to 1 1/4 hours until juices run clear or internal temperature reaches 170 degrees, basting often with marinade. In a saucepan, reduce the marinade and add the dried mango slices and cranberries and spoon over the turkey slices before serving
Makes 6 generous servings.
