This week's Quick Tip Tuesday is pretty simple. For 20+ years, I've been roasting chickens and turkeys. I can't tell you how many times the baster has ended up in the sink, on the floor or rolled across the counter dripping slippery, greasy deliciousness in it's path. The struggle was real. Recently, I cooked a traditional turkey dinner with all the fixings including everyone's favorite side dishes. In the midst of a well rehearsed culinary dance, I was faced with the daunting task of what to do with the darn baster in between uses. And let's face it, it's all about the baste. Basting is an art that is perfected over time. You don't just bast your bird once and you're done. The baster is used, rests, and is used again. As I was retrieving my gravy boat from the cabinet where I store seldom used items, I spotted a corn on the cob tray and realized it just might be the perfect fit for my turkey baster...
I was right!
You Can Do It!
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