So...whats for dinner?

carolehalston

I love tacos with fry bread. I’ve had them in South Dakota and Wyoming. My mouth is watering as I think about those tacos.

We just checked into the Drury Inn in Sikesville, MO. Dinner will be the food served from 5:30 to 7:00 at their Kickback buffet First a free alcoholic drink. Actually three drinks, beer, wine, or cocktail.

Just saw on the news that we have tornado warnings for this area.

auntienance

Lol Carole, assume you meant Sikeston, and if so, I've stayed at that Drury a number of times. Jim gets his two drinks as well as my two while I enjoy the unlimited popcorn. They do give you plenty to eat even if it's not gourmet fare. You could also go to Lamberts where they throw your food at you. The rolls are worth catching though.

Speaking of non gourmet fare, I over indulged in fast food lunch today and have absolutely no appetite for dinner. It shaping up to be a tomato soup and grilled cheese night.

SpecialK

minus - sometimes when I do pork - loin or chips - I sauté sliced apples and onions and spoon it over the pork.

So, I have discovered that the prescription cough syrup I have been taking seems to suppress my appetite. Trying to figure out how to get more...lol!

Had to make 100 deviled eggs last night for DH’s office potluck today. He told me they ran out early! I was shocked, I assumed he would have to bring some home.

I am starting some cooking this evening - the ladyfinger/cherry cheesecake, pumpkin bars, and cranberry sauce. Tomorrow I will cook the two extra turkey breasts. Funny to type the word breasts and not be talking about myself. Ha

MinusTwo

OMG Special - 100 eggs and they ran out? I made deviled eggs yesterday. Boiled 5 - so 10 halves and am eating a couple for breakfast every day.

Carole & Nance - the MO restaurant sounds like a good deal. Imagine all those free drinks. Thanks Nance for the reminder for Tomato Soup, which I do love & make with milk instead of water.

Supper was onions sauteed in EVOO and butter, added zucchini slices, sprinkled with garlic salt sauteed some more. Added some white wine - covered and cooked until done. I have half left and will have tomorrow with petite potatoes.

Magari

We're having a serious rainstorm and it's quite chilly. So leftover sunchoke soup with Tartine bread and a frisee, radiccio and apple salad, topped with a little cotija cheese and some pumpkin seeds.

Lacey12

Enjoying the talk about items I have no idea about! Fry bread?! I would probably love it and have to stay far from that temptation!

I spent the day making some foods I’m bringing to Thanksgiving dinner at our friends.

I roasted and pureed butternut squash for a side dish.

Then, didn’t do so well with my timing of the stuffing casseroles I am bringing. I can honestly not recall when I used to make the stuffing for our bird..or casserole...depending on whose propaganda I listened to....and amazingly enough, no one died! But today I was less intrepid and decided I’d best not prepare the stuffing and store it in refridge for a day and a half, or I might be convicted of unintentional homicide. So I now have the mixed bread and sausage and onions, etc in freezer, which will be finished on Thurs. AM. Before we leave for our friends’ home.

Then I made some mushroom “caviar” to include on the cheese platter I’m bringing. Not sure I am crazy over it...thought it would be the same as a mushroom caviar recipe I first had many years ago at one of our beach parties and really enjoyed. But this one is less tasty...unless my taste memory is failing. Could be!

For dinner DH picked up one of his favorite Trader Joe’s meals....Greek Chicken with orzo, spinach, feta and olives. It is a really good easy, two minute meal! I made a cuke, tomato, kalamata olive, and green onion salad as a side. It was great that DH could do such an errand! His blood count is still quite low but moving in the right direction towards returning to health! Yay! And he was excited to head out to do an independent errand.

Tomorrow I will prep the rest of the foods I am bringing, and now I will work on removing the arils from a lovely looking pomegranate I bought yesterday. I’ll use them in the spinach salad I plan to bring with mandarin oranges, maybe goat cheese, walnuts, mushrooms, green onions, and not sure what dressing I’ll make...Possibly poppy seed or my fave horseradish vinaigrette (which I first had at the wedding of the daughter of our hostess) The rest of the T-giv menu does not include Much in the green fibre department (other than the green beans, if they count) so I just have to bring this!

We just learned that DS1 and fam plan to come visit next weekend, so now I have to get serious about pulling some recipes from the vegan cookbook I’ve been renewing from the library for the past month and a half! I obviously need deadlines! I really look forward to seeing those grands...they have moved on from little kid status and our soon to turn 9 year old grandson now sends us messages via his mom’s Facebook messenger. He is a sweetie. These kids will love to interact with their new cousin who is now into a very relational stage of her development, and definitely prefers interacting with KIDS! I promised myself I would stop posting her pix on this food site, but love this little portrait of her when she awoke from her nap and I tried on her one of those wrap style hats that came with an outfit I bought, while she desperately tried to free her toes to taste. For the record...I do not really like the headbands or wrap style hats on young babies! But nonetheless, this was a sweet pic...one of many ways she can look. I have a whole album of “memes” of her hilarious expressions.

Lacey12

Magari, I too, love you meals! If I were allergy free, I would replicate your menus

auntienance

Such a cutie!

eric95us

My favorite flour is Blue Bird brand, milled in Cortez, Colorado. It comes in fabric sacks and I save the sacks for use as jelly strainers.

According to https://the-journal.com/articles/1482 it is one of the more favored flours for fry bread.

Beef mince. I had to go ask the internet to see what that was...I was thinking something like "mincemeat", but that is obviously wrong! :-)

Reader425

Happy early Thanksgiving everyone. Have been lurking and not posting due to our uninteresting meals of late! For the day we will have an 8 lb. Turkey breast (loved your joke Special - so true!), maybe in the crockpot if I'm brave; gluten free stuffing, mashed potatoes, creamed spinach, corn cassarole, carrots and a friend is bringing wine and pumpkin chiffon pie. Since we're only having 6 for dinner, I will trim the menu if cooking fatigue sets in!

M0mmyof3

Dinner will be something quick!

MinusTwo

Lacey - love the picture. Thanks for sharing.

Today I will use left over pork loin and fresh mushrooms to make a brandy cream sauce concoction. I could serve on leftover rice, but my mouth is crying for pasta.

Tomorrow I'll eat with my nephew's family and the wife's parents. The invitation was contingent on the fact that I like Chinese food - so no Turkey. They are Chinese and have a favorite, authentic China Town restaurant when they fly in. They love Peking Duck. I'm hoping for Singapore Noodles on the table. Since I can't read the menu nor speak Cantonese or Mandarin, I have no idea what is ordered - but there are always interesting things to eat..

Magari

Minus - Sounds delicious, and like a lot of fun to me!

Happy Thanksgiving, all!

eric95us

Minus, your post reminded me of the end of the movie "Christmas Story". :-)

M0mmyof3

A little Thanksgiving humor

auntienance

Sounds perfect to me Minus.

MinusTwo

Can't remember who was looking for something creative with pork. I cut out this recipe and think it sounds good. Bourbon Roasted Pork Loin from Parade.

Cut a shallow crosshatch pattern in a top layer of fat on a 3 lb boneless pork loin roast - taking care not to cut into the meat. Mix 1/4 cup bourbon, 1/4 cup grainy mustard (preferably French such as Maille), 2 Tbsp brown sugar, 2 Tbsp honey, 1 tsp fine sea salt, 1 tsp siracha & freshly ground pepper to taste. Rub over pork, covering all sides. Set aside while the oven pre-heats (or put in a covered container and refrigerate up to 8 hours - then let stand at room temp 30 min before cooking.

Preheat oven to 400 with rack in center. Heat 2 Tbsp olive oil in a Dutch oven or other heavy high sided ovenproof casserole. Add 2 medium onions thinly sliced, and 2 apples such as Gala or Fugi, unpeeled, cored and cut in 6 pcs each. Season w/ S&P. Cook stirring regularly 10 minutes until onions are translucent & apples are starting to soften. Center roast, fat side up, on top of apples & onions. Pour in any remaining rub & liquids that have accumulated.

Roast pork uncovered 45-55 minutes, basting a couple of times until meat thermometer registers 135-140 degrees F. Let roast stand a few minutes before slicing & serving with onions, apples & pan juices.

Reader425

mommyof2 I laughed out loud 😂😂 !!

Minus Chinatown sounds like great fun!

Happy Thanksgiving to all!

carolehalston

Yes, Nance, Sikeston is the town. Dh and I cash all three of our free drinks for one cocktail, martini or old-fashion. We have to help the “bartender” with the drink making procedure.

Happy Thanksgiving 🦃 to all.

M0mmyof3

auntienance

Happy thanksgiving to all y'all! Thankful for you!

eric95us

Happy Thanksgiving to all.

MinusTwo

Chinese Thanksgiving at the East Wall. It's BYOB so I took a bottle of 1000 Stories Zinfandel. The corkage fee was $1.00 - yup, one - but only my nephew & I imbibed. More than full.

Seaweed soup with white fish & Cilantro - and tofu - couldn't find a good replica since most recipes I saw had egg drop, but close enough
Ginger Chicken - Imperial Princess Chicken with ginger & green onion shoots (really poached whole Cantonese chicken chopped up in hunks w/bones, skin, etc.)
Bean leaves (stir fry w/garlic & onion) - "In the Orient leaves from the long bean are frequently used in curries, stir fries and soups. The taste is described as similar to arugula with an undertone of citrus."
Triple mushroom stir fry - with pea shoots (button, shiitake & oyster mushroom. Pea shoots were like broccoli)
Curry rice vermicelli w/BBQ pork strips - Singapore style noodles
Honey walnut Shrimp
Rice - sticky white rice of course.

eric95us

Wow. I guess everyone is still in the throes of a turkey coma.

DD had to work yesterday and she is heading right into final exam-term paper-final presentation "season", so we'll have a 2nd Thanksgiving (that the semester is over?) dinner when she can be here.

So, yesterday it was Sharon, MIL and myself. I found a 9-1/2 pound turkey and baked it. The side dishes, mashed garlic potatoes, sourdough dinner rolls, cubed baked butternut squash, stuffing, cranberries and homemade pumpkin pie were all done in tiny amounts to avoid a huge quantity of left overs.

MinusTwo

Oh Eric, the leftovers are the best part. That's the only thing I miss with the Chinese dinner.

A friend told me there is a turkey breast that you bake frozen in the bag for 2-1/2 hours and it comes out deliciously moist. I need to find out more.

Beaverntx

It is "planned overs" for the six of us tonight. I roasted two 4.3 pound turkey breasts, made smaller amounts of gluten free and regular dressing, raw and cooked cranberry sauces, sweet and white potato gratin, purple sweet potato casserole, store bought rolls(I'm less likely to eat them than ones I make!) and green salad with pumpkin walnut and pumpkin pie for dessert. Clearly enough for repeats!

eric95us

I noticed the recommendations for the "cook to" temperature for turkey has been reduced from 185F degrees to 165F degrees. I did this turkey to 170F degrees and it made a huge difference in the meat's quality.

I do miss the left overs, but perhaps not having so many left overs will help with me not having to run so much to keep my weight at least constant. :-)

SpecialK

We had a fun day, but I’m tired! I undecorated the fall stuff and started the Christmas stuff - only got as far as the trees up, unadorned except for lights on the big one I cooked my sides on Wednesday, for the most part, along with two larger turkey breasts - one for us and one for our friends. Yesterday I did the dressing, a 15 lb turkey, did the mashed potatoes (with butter, cream cheese, and half and half - don’t tell!!!) and then put them on warm in the crockpot (whoever provided that hack is a genius!), and then made pan gravy in the big turkey roasting pan. I have now realized standing non-stop and cooking for two days is harder every year! The saving grace was I got to hold our friends newest grandson, one month old, while everyone did the dishes!

MinusTwo

Anybody still as full as I am? Lunch was less than a cup of leftover Singapore Noodles. Dinner was a cup of corn nuts.

eric95us

For the first time in a very long time I ate the Thanksgiving dinner like a sane person...and not like our Yellow Lab dog. :-)

Now that it's "cold" (for Phoenix), I go running in the late afternoon when it's in the low 60F degree range and that seems to make me less hungry for several hours. So, I'm blaming my not being hungry for dinner on the running.

I'm not sure what is for dinner tonight. Right now the oven is busy with being a warm spot for the sourdough. I leave the oven light on and it keeps the oven warm enough to make "everything happy". In another hour or so, the dough will be ready to put into loaf pans and go through the 2nd rise. The 2nd rise takes about 2 hours and there is about 30 minutes baking time, so we will have warm bread for whatever dinner we cook.