Tacchino per Natale

11 Responses to “Tacchino per Natale”

1. 

   foubar December 25, 2012 at 18:26 #

   Buon Natale a voi e Ric!

   Sent from my iPad

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     gooddayrome December 26, 2012 at 07:23 #

     Grazie John! altrettanto!

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2. 

   Anita December 24, 2012 at 23:46 #

   Yum! 🙂

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     gooddayrome December 24, 2012 at 23:59 #

     You should see the “pins” from the feathers left in him. Gonna need the needle nose pliers!

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3. 

   Janet Tabbal December 24, 2012 at 19:33 #

   Enjoy!! We had a “personal” butcher in Lebanon! He wouldn’t take any more new customers so he told us ‘no’ the first time we went and wanted to buy meat! Then he later scolded us for not telling him what family we were from! His family had been the butcher for John’ s family from his grandparents’ time! My chickens came with neck and feet attached but just for me, he would cut them off!! When we would visit years later, we would always drop by and say hello to Michele, the butcher!( mind you, he didn’t speak English but he and I had our own language! Sometimes with the vegetable vendor’s help next door!). Memories.

   Merry Christmas! Bon Appetite!

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4. 

   dalluva December 24, 2012 at 18:01 #

   Hmmm… I hope that bird is tender! While in Italy, I’ve tried making pollo fritto and other roast birds using Italian-raised birds, and they’ve always been tough. I think the Italian birds get more exercise. 😉

   Hope you two have a great Christmas dinner! Ciao!

   Michael

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     gooddayrome December 26, 2012 at 07:26 #

     it was a fabulous bird, Michael. Tender, juicy, lots of great pan juices. Maybe it was my secret recipe. Butt oh-how-costly it was!

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5. 

   Debbie Fischer December 24, 2012 at 16:40 #

   A very Italian celebration to you both!!

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     gooddayrome December 26, 2012 at 07:27 #

     Grazie, Deb! It was definitley a cross-cultural meal!

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6. 

   C Jaeger December 24, 2012 at 15:35 #

   Fabulous – Merry Christmas from Oregon!!!

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     gooddayrome December 26, 2012 at 07:27 #

     Ciao Bella! Also to you!

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