Hi {{first_name | Friends}},
I don't know about you, but October knocked the wind out of me a little bit - in the best and worst ways, sometimes within the same five minutes.
I just wrapped filming brand new cooking shows for Valerie's Place - Thanksgiving recipes, Christmas recipes, the whole holiday spread - and it put me in such a good mood I've been humming Christmas music since mid October! I know, I know. But I can't help it. There is so much to be thankful for this year, and I mean that even more than I usually do when I say it.
I also made some real progress cleaning out my garage this month (more on that below), and I had a moment online that I did not expect to turn into a whole thing - but here we are. Let's get into it.
🧡 Room in My Heart
This month I posted something that I didn't think twice about: a photo (see below), and a few lines about how my memories and love for Ed never fade.
I said there's room in my heart for him. That loving him didn't end just because our marriage did. That I always will love him.
Cue the commenters. Cue the people who felt very strongly that I shouldn't feel the way I feel about my own heart. So I made a two-minute video to say it a little louder. (you can watch here)
Here's the short version, for those of you who didn't see it: nobody — and I mean nobody — gets to tell me how to feel, or who I'm allowed to love.
💭 Something I’m Working On
There's a big piece of my heart for Ed. And for Wolfie. And my brothers. And my daughter-in-law. Loving one person all the way doesn't mean I've used up the room for anyone else. That's not how love works — at least not the kind I want to practice.
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📚What I’m Reading
My friend Jane Leeves' book, Daphne and Me, is officially out and I could not put it down. Order it here. I think you’ll love Jane and her daughter’s writing.
🥂 What I’m Loving
Fleurit Parfums, Malibu
One of my favorites. Fresh, but dry and woody, and ever so softly floral. A new scent I'm obsessed with. (No affiliate. I just love it.)
Kuru Footwear
Cozy, cozy, cozy. My black cat approves, and honestly so do my feet. (No affiliate. I just love them.)
The Giving Keys
Founder Caitlin Crosby was on Getting Naked the Podcast this month and her story floored me - she turned old keys engraved with words like faith and believe into a whole movement that's employed over 150 people transitioning out of homelessness. Use code DIVINE30 for 30% off at thegivingkeys.com - you can even make your own custom "Divine" key.
Coolest Thing I Saw This Month
This video mesmerized me as it visualized a lifetime of relationships. Some are seasonal, and some are a lifetime. But to see them fly in and fly out put them all in perspective for me and it was hard not to think of a name for each of those dots.
Thanks Bruno Silva for putting this together.
🍽️ Recipe of the Month: Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy
Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy — from Valerie's Home Cooking, Season 6, "Gravy and Gratitude."
A butterflied turkey breast, pounded flat, rolled around a cranberry-triple-citrus bread stuffing, and roasted until golden — with a rich cream gravy made right from the pan drippings. All the flavor of a traditional Thanksgiving turkey, in a beautifully sliceable, much less intimidating package.
Both the recipe and episode are free for all of November as long as you’re logged in.
INGREDIENTS FOR THE STUFFING
16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves
1 1/2 cups dried cranberries
2 tablespoons brown sugar
Zest and juice of 2 large oranges
Zest of 4 lemons
Zest of 2 medium grapefruit
12 tablespoons (1 1/2 sticks) unsalted butter
2 1/2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 medium onions, finely chopped
5 stalks celery, finely chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 cups chicken or turkey stock
1/4 cup chopped fresh parsley
2 large eggs
DIRECTIONS FOR THE STUFFING
Preheat the oven to 300 degrees F.
Lay the bread out on two rimmed baking sheets.
Bake until slightly dried out, about 25 minutes.
Transfer to a large bowl.
Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
Melt the butter in a large skillet over medium heat.
Add the sage and thyme and cook, stirring, for 1 minute.
Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper.
Cook, stirring, until softened, 12 minutes.
Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat.
Let cool completely.
Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
INGREDIENTS FOR THE ROULADE
One 5- to 6-pound boneless whole turkey breast, skin on, butterflied
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
DIRECTIONS FOR THE ROULADE
Raise the oven temperature to 350 degrees F.
Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface.
Pound with a meat mallet to an even 1/2- to 3/4-inch thickness.
Sprinkle lightly with salt and pepper.
Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border.
Starting on a long side, tightly roll up the breast to enclose the stuffing.
Tie and secure the roulade every 1 1/2 inches with kitchen twine.
Butter a 3-quart baking dish and fill with the remaining stuffing.
Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper.
Transfer to a rack set over a rimmed baking sheet.
Roast until an instant-read thermometer registers 150 degrees F, about 1 hour 20 minutes.
Thirty minutes before the roulade is done, add the stuffing to the oven.
When the roulade is at temperature, increase the oven to 475 degrees F and cook for another 5 minutes until golden brown.
Transfer to a cutting board, cover loosely with foil and let stand 10 minutes.
INGREDIENTS FOR THE GRAVY
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup white wine
2 cups chicken or turkey stock
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
DIRECTIONS FOR THE GRAVY
Melt the butter in the roasting pan over medium heat.
Add the flour and whisk to form a paste.
Cook for 1 to 2 minutes.
Add the white wine and bring to a boil for 2 minutes.
Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes.
Stir in the cream.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Remove the twine and cut the roulade into slices.
Serve with the extra stuffing and the gravy on the side.
📅 Looking Ahead to November
November is going to be a busy, but fun one! It starts with a trip to Chile to watch Wolfie and his band, Mammoth, perform. Chile! I’ve never been and can’t wait! So thankful for the different places in the world I get to see through my son. ✈️ 🌎
And then straight from Chile to New York City for DREW. NYC in November is a special place to be and I can’t wait, I will definitely do my best to get down to Rockefeller Center to see the tree go up, and I’m always hoping for a light snowfall to walk through in Central Park, but of course, the downside to travel is, I’m going to miss my babies! 🐾😿
Thank you for being here with me this month, flaws, feelings, and full heart included.
Love, Valerie 💛
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