Just in case you missed this lighthearted post a few years ago, I thought I’d rerun it today, so I can get back to enjoying a little mother-daughter shopping in the city. Promise to update you on all the fun next week. Until then, why not take the turkey tender recipe below for a test run? It’s perfect for a more intimate Thanksgiving celebration if, like me, you are not doing the big family “do” this year.

Julie Anne Rhodes by Peter Beard

Julie Anne Rhodes by Peter Beard

“We don’t wake up for less than $10,000 a day,” – Linda Evangelista

That infamous remark about herself and the lovely Christy Turlington has often been misquoted as “I don’t get out of bed for less than $10,000.00 a day.” The Peter Beard shot in my last post got me thinking, I’ve spent a great deal of my career in bed. My motto? Why get out of bed at all for work, if you don’t have to?

Come to think of it…

Get your minds out of the gutter people, it has all been perfectly legal! I was just looking through old modeling and acting photos, and realized how many of my shoots I actually managed to do in a reclined 

Why get out of bed at all, when you can work in one?

position. Some of you may see think “wow, Jewels must be a super cool “chilled out babe,” but I’m actually that lazy. Okay, so maybe not all of it was in bed, but I certainly had a way of making sure I was comfortable.

I managed to lounge my way through photo shoots even without the bed

I recently went mattress shopping, and I was informed we spend approximately 1/3 of our lives in bed, (therefore we should opt for the priciest mattress we can afford or – so they would like us to think). Well if the average person spends 1/3 of their life in bed – I probably spend at least half in mine.

Can the princess feel the pea?

Creativity, for me, is born from dreams, so it follows naturally that my favorite room in the house is actually my bedroom, not the kitchen. I’m not alone in this theory.

Family business – Nick, Julie Anne, and Tatjana Rhodes for Hello Magazine

My ex kept a note pad and pen by the bed, and would often wake in the middle of the night to jot his dreams down for future projects. Old habits die hard, albeit sans le maquillage, hair, fashion photographer and

Recovering from surgery and a broken ankle doesn’t hinder work when you know how to do it from bed

husband these days, I still spend as much of my work day in bed as out (at least I did last year). I haven’t quite figured out how to cook from bed, but most my recipes are dreamt up here before the first test run in the kitchen. Here’s one such recipe…

Turkey Tenders

with

Pears, Sweet Potatoes, & Maple–Cider Reduction

Not only did this recipe quickly become a client favorite, it is perfect for smaller Thanksgiving celebrations this time of year. It also happens to offer a lighter, healthier alternative to the Thanksgiving classics with fewer pans to clean-up, and can easily be made a day or two in advance.

SERVINGS: 4

INGREDIENTS:

4 cups water
2 large sweet potatoes, peeled and cut into 1/2 inch chunks
1 cup cider vinegar
1 cup apple juice
1/3 cup maple syrup
2 tablespoons Dijon mustard
2 Bartlett pears, peeled and cut into 1/2” chunks
2 teaspoons olive oil
1/2 cup all-purpose flour
2 teaspoons dried thyme, divided
1 teaspoon granulated garlic
2 pounds of turkey tenders
salt and pepper to taste

Directions:

1). Bring water to boil in a large saucepan over medium heat. Add sweet potato chunks, cook until just fork tender but not mushy, about 12 – 15 minutes. Drain and set aside.

2). Meanwhile bring cider vinegar and apple juice to boil in a medium size saucepan over medium heat. Reduce by half, boiling for about 15 – 20 minutes. Add syrup and mustard and 1/2 teaspoon of salt, whisk continually for 5 minutes. Add pear chunks, stir for two minutes, and reduce heat to low.

3). While cider vinegar and apple juice are reducing, mix flour, 1 teaspoon of the thyme, and granulated garlic. Dredge the tenders, shaking off any excess flour. Season with salt and pepper to taste.

4). Heat olive oil in a large skillet over medium heat. Add turkey tenders and brown 4-5 minutes per side. Add sweet potatoes and cider vinegar mixture with pears to the pan, reduce heat to medium-low, cover and simmer until turkey tenders are just cooked through, an additional 8-10 minutes depending on thickness of the tenders. Internal temperature should reach 165 degrees F. Serve hot with sweet potatoes and sauce spooned over the top.

Serving Suggestions:

Serve with a green vegetable such as sautéed spinach.

Variation:

I often make this recipe with pork chops instead of turkey, and the recipe gets many client repeat requests this way too.

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