Calapooia Family Dental - November 2019

Kitchen Creations MASTERING THE TURKEY AND VALUING RELATIONSHIPS THIS THANKSGIVING

Brian R. Summers DMD, PhD Patrick V. Hagerty, DMD

Calapooia Courier November 2019

I lost my dad on Halloween last year, and since then, I’ve been thinking a lot about the value of relationships. In the past year, I have made a conscious effort to appreciate my friends and family and reconnect with those I used to be close with. Actually, this is why Dr. Hagerty is back at Calapooia Family Dental. I wanted to let him know how much I appreciated his mentorship and friendship, and throughout this reconnection, we realized that we needed each other. Needless to say, it’s been a good year, as I’ve taken my gratitude for family and friends to heart. This is what makes the past few Thanksgiving celebrations my family has enjoyed all the better. For the past 11 years, we have traveled south to spend the holiday with my childhood friend Dr. David White and his family. Readers will remember David as the friend who convinced me to go into dentistry, just as he had right out of high school. (David was also in Mr. Miller’s class with me!) It’s amazing that we have been able to remain this close and that our families enjoy spending a few days together every fall to catch up and make new memories. Each year, David and I tackle the Thanksgiving feast together. We like to take the Thanksgiving classics and put a fun spin on an old tradition, and we don’t even practice beforehand! Usually, we’re just armed with some strong coffee and a will to make this year’s dinner better than the last. I think we have our system down pat, and no one is stressing last minute. Of course,

it helps that we try to keep people out of the kitchen. I’m proud to report that there haven’t been any disasters, either. If anything, we try to make the stuffing from scratch each year. We only use fresh vegetables and homemade breadcrumbs to complete our creation. Also, David makes the best Brussels sprouts with bacon for a side dish. In fact, my daughter and I were fresh off tonsil surgery a few years ago, and I still made sure I ate a spoonful of those Brussels sprouts in between my mashed potato meal. They’re that good. Throughout the years, we’ve gone down the list of ways you can prepare a turkey. We have smoked it, brined it, and tried strange herb combinations. But my all-time favorite is the year we tackled a Julia Child recipe. We deboned the entire turkey using America’s Test Kitchen’s revamped version of Julia Child’s classic. This process makes the turkey cook faster and more evenly, giving it this juicy, succulent taste. It turns out amazing each time. It’s pretty cool to think that with all the innovation in cooking, we can still turn to this old recipe for an amazing meal. But no matter how the turkey turns out or what side dishes line the table for our feast, I will always value these holidays with David, his family, and my family. To still be great friends decades after we met is a pretty cool accomplishment, and I can’t wait to see what creations we concoct in the kitchen this year. -Dr. Brian Summers

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