I’m sure your girlfriend would love a pink bird for Valentine’s Day, right? Who wouldn’t!?
Now before the vegetarians get their feathers all ruffled (oh yeah, I went there….the pun couldn’t be avoided), check out what the farm has to say about the dyes:
From Gozzi’s Turkey Farm in Guilford, Connecticut, these turkeys are Gozzi Whites. Their feathers are known for being white and their meat is renowned throughout the region, to whom the Gozzis supply over 18,000 turkeys per year. Non-toxic, vegetable-based food dye is applied to their "blank canvases" to create these bright colors: it’s all topical and harmless.
Sitting down like in the picture above, they look pretty innocent, but you should really check them out, walking around, all fluffed up:
I suddenly really, really want a turkey.
And before it eventually ends up served with potatoes and gravy on my plate, I’ll take the one in turquoise!
1 package bacon, cooked and chopped (minus the strips used for “taste testing” and “ugly ones that have to be eaten”) 1 head of lettuce (minus all the bits that fly to the floor, depending on who is chopping it) 1 cup frozen peas, thawed in boiling water for about a minute (minus 1/2 if I’m doing it because I really don’t like the peas) 8-12 ounces shredded Cheddar cheese (minus….oh who am I kidding? I have no idea how much actually makes it in the salad) One bunch of green onions (or red or white or whatever that furry thing in the fridge is that kinda smells like an onion) 1 1/4 cups mayonnaise 2 tablespoons white sugar
Prep and layer all but the last two ingredients. We make multiple layers of each, but you could simply put all of each ingredient as its own layer.
Mix the mayo and sugar together and spread it directly on top of the salad. Create a “seal” with the dressing, if you will, and then cover with plastic wrap and refrigerate. This is important! This is the type of dish that gets better as it sets, so make it a couple hours in advance. Mix together just before serving.
So is that 7 layers? Nope. There are lots of salads that float around as “7 layer salads",” with all sorts of varied ingredients like cauliflower, broccoli, green peppers, and boiled eggs.
But really, all that stuff takes away from the cheese, bacon, and dressing, don’t you think? The
green stuff lettuce and peas are just there as a filler so it can still be called a salad. :P
Also, if you skipped over the recipe,
shame on you I was serious about the seal being important. Looks like this:
And while I’m at it, here’s some more pictures from that Thanksgiving, uh, 3 years ago?
The obligatory green bean casserole….extra fried onion crispies to counteract the green beans.
Yes, I took a picture of the gravy. It turned out the perfect color and consistency. I was thrilled. Shush it.
The pies, pumpkin, pecan, and apple crisp:
And I’m posting these mostly because I was trying to find a good picture of the pea salad on the table.