The Holidays Are Here!

Hello all! 

This week’s small/local business spotlight is somewhat of an assortment of several businesses on the Monterey Peninsula. The Independent Market, is a relatively new, hip, and happening “farmers-marketesque” event that takes place the first Thursday of every month inside “The Independent”, which is an apartment/condo/art gallery/beer garden, all in one. The market hosts businesses including, but not limited to: Everett Family Farms, Big Sur Bakery, Surf and Sand, Old Town Tattoo, The Offset Project, Ashby Confections, Local Catch Monterey, Happy Girl Kitchen, Penny Ice Creamery, Fiesta Farms, Olio-Vintage Fun, etc. You can always expect; live music, delicious food, fun crafts, and friendly vendors without fail. 

 The next Market will take place on December 6^th, and will have more of a “Holiday Bazaar” feel, due to it being the last market before Christmas. Be sure to check it out! 

Hours are 4pm-9pm at 600 Ortiz Ave. Sand City, CA 93955.

For more information, here are a few related links:

 Youtube:

http://youtu.be/7t7YG8LzueQ

Monterey Weekly:

http://www.montereycountyweekly.com/news/2012/mar/29/produce-party/

 

http://www.montereycountyweekly.com/weblogs/edible-complex/2012/may/03/27-reasons-check-out-the-independent-marketplac/ 

 The Independent-Facebook Page:

http://www.facebook.com/TheIndependentSandCity

“Post No Bills” is a Craft Beer House, located within The Independent, serving a large selection of beer, and is open during market hours (as well as regular weekly business hours). To read more on Post No Bills, visit: http://postnobills.net/

New Management

Welcome, to all the viewers and followers of Girl Friday Agency’s blog.   

This blog was previously managed by Kate Henshaw, a valued personal assistant to the agency. Katie has moved from the Monterey Bay area, and so the responsibility of “Agency Blogger” has been bestowed upon me. That said, I’d like to introduce myself. My name is Molly Hoch, and I’ve been an employee of Girl Friday Agency for the past 3 years. In which time I’ve held positions as a personal assistant, and an elderly care assistant. I am also currently managing Girl Friday’s Facebook page/blog, where followers can view frequent updates made on the Agency, as well as employee profiles.  As the new Blog Manager, I will continue to post updates on the Agency, useful tips regarding everything from housecleaning to goal setting, and weekly spotlights on local (Central-Southern Ca.) independently run businesses on the rise.  I’m also going to begin including an occasional travel segment to the blog. 

I hope you will all continue to enjoy viewing the blog/s, and in doing so, supporting Girl Friday Agency!

 Thankyou,

Molly Hoch

It's almost Turkey Time...are you ready?

The big feast day is almost upon us, and I'm sure many (like myself) are still pondering different methods and recipes that will indubitably make this Thanksgiving a success. I recently stumbled across the following recipe, and decided this year is good a time as any to give it a go.
If you are still searching for recipes that will keep the family talking for years to come, try: http://www.themeaningofpie.com/2011/11/thanksgiving-inspiration/
Happy cooking!

                            Turkey with Brown-Sugar Glaze

Ingredients

• 1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded)
• 2 medium carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large yellow onion, roughly chopped
• Nonstick cooking spray
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• Coarse salt and ground pepper
• 2/3 cup cider vinegar
• 1/2 cup packed dark-brown sugar
• 1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice

Directions

1. Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
   
2. Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
   
3. Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
   
4. When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.