By I am writing this on Thursday night and I want to put on the page what happened. Cody was arrested Tuesday March seventeenth around eleven at night. Possession with intent again. The relapses were not just the relapses. The whole thing has been bigger than what he told us at dinner three weeks ago. The police came to the auto-body shop Tuesday afternoon based on a confidential informant’s tip. They found enough on him to charge him with the felony.
Mrs. Patel is back on the case. The arrangement: bond $5,000, ten percent for the bondsman, Aunt Tammy lent the $500 the way she did in 2016. Cody is twenty-one now so he is at the county jail not the youthful-offender unit. Mrs. Patel says the conviction is going to be different this time because of his age and the prior record. She is going to push for substance-abuse-court diversion which would be eighteen months of mandatory inpatient and outpatient treatment in lieu of jail time. We do not know yet whether the prosecutor will agree.
Cody is home on bail since Thursday afternoon. He is sleeping on the couch tonight, which is what he has been doing the past two days. Mama is in her room with her door closed. I am at the kitchen table writing this in pen because pen is what the moment requires.
The recipe Sunday was herb-glazed turkey slices because the recipe was simple and the kitchen needed something simple. Sliced turkey breast in a butter-and-herb glaze, baked. Served over rice with steamed vegetables. The cooking is going to keep being the cooking. The work of holding the house together is going to start over the same way it started in September 2016.
The recipe is below. The trick is the simple herb glaze.
Herb-Glazed Turkey Slices
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6
Ingredients
- 2 lbs turkey breast, sliced about 1/2 inch thick
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup chicken broth
Instructions
- Season the turkey. Pat turkey slices dry with paper towels. Season both sides evenly with salt and pepper and let rest at room temperature for 10 minutes.
- Make the herb glaze. In a small bowl, whisk together honey, Dijon mustard, soy sauce, rosemary, thyme, and minced garlic until well combined. Set aside.
- Sear the slices. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, add turkey slices in a single layer and sear 3—4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- Build the pan sauce. Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted, pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Add the glaze. Pour the herb-honey glaze into the skillet and stir to combine with the pan drippings. Simmer 2—3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Finish and serve. Return turkey slices to the skillet and spoon the glaze over each piece. Cook 1—2 minutes more until the turkey is well coated and heated through. Serve immediately with extra glaze spooned over the top.
Nutrition (per serving)
Calories: 290 | Protein: 38g | Fat: 12g | Carbs: 7g | Fiber: 0g | Sodium: 420mg