So...whats for dinner?
Comments
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Laurie have a safe and wonderful trip.
Auntie N, I keep hitting the unsubscribe button too. On various threads. Then I think wow slow thread and duh. I go to it and see 10 or more pages.... LOL. The other thing is on my phone the "report this post" is so close to where I slide my finger I hit that a lot too! LOL. Thank goodness there is a pop up box to confirm! LOL woke up to some snow this morning but today was beautiful and melted most of the snow. Have a great weekend everyone and Much love. -
Have Fun and enjoy your vacation.
Vivian -
laurie - sending you a PM -
Wah Wah I want to go too. Ice on the trees and fences. 32 degrees. Talking about significant ice storm on Sunday. What happened to our fall? This sounds like Jan/Feb not Nov. Seriously Laurie you and your dear family have a great time.
I think tonight hamburgers that is if DH can get home from work at 11:30 tonight. He has his eye on a hotel room at Hampton Inn not too far away. He packed an overnight bag. I bought 2 eggplants today "on sale" 2 for $3. Pretty tiny but I know those are usually sweeter. I'm thinking sauce, cheese, penne pasta, red bell peppers. Maybe tomorrow night. If no DH tonight I see tomato soup for me. -
Nancy, unsubscribe for you will NEVER do! Both your meals sound delish.
Luv, I fear your freezing weather is headed our way. Hope your dh stays safe.
Laurie, have a wonderful time in FL.
We were supposed to go to a free dinner tonight for volunteers at the Wooden Boat Festival, but dh didn't feel like going out. That suited me so I'm getting out some frozen tomato sauce and frozen ravioli. I'll also make a green salad.
A belated question for Susan: do you spread butter on the roll? LOL! -
Ate more beans again. LOL Along with Kielbasa. Up up magnesium! LOL luv my goats I woke up to snow today here. But weather was wonderful today and melted it all. Much love. -
Tonight's dinner was Veal Scallopine with lemon, Mushrooms with rosemary, and soft polenta. The veal is from the same farm as my lamb and really shouldn't be called veal. These little guys don't just hang out in a cage, but instead meander the pastures foraging for greens for months before slaughter. It is really young beef. Does mean that they are "tough" and the meat is not white. No matter. A little pounding makes the meat tender enough and because they frolic, the meat is actually flavorful. Both the Veal and Mushrooms were from Hazan's Essentials and Mrs. Hazan is NOT scared of a little butter. Me on the other hand? I feel that I have had my butter quota for the week! We once again fed the boy. It is becoming pretty routine to feed him on Friday night.
My turkey parts [2 HUGE drumsticks and 2 HUGE wings] are now defrosting on the counter. Tomorrow I will roast them, and then make stock. Since we smoke our bird, I need stock for T-Day gravy. What I really need to do is make some mole so we can have turkey enchiladas, but I doubt I will have the energy for that. However, if one of you has a spectacular mole recipe, I am all ears.
I am determined not to make too much food this year for T-Day. It is time for me to sit down and calculate how much food 10 people will actually eat and how much I am willing to have as leftovers. I already know that I have too much stock, so must be careful. According to my notes, I made 2 quarts of gravy last year and we only ate 3 cups, as a perfect example. This year will be 4 fewer people around the table. See what I mean?
For those that are interested in my roll consumption. I did. I had unsalted butter on my roll and it was GOOD. I eat so little bread these days that it was like having dessert, which I also never eat anymore.
Off to calculate how many pearl onions I really need....
*susan* -
Susan, I do admire that you take notes on your t-day meals.
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I wouldn't think most people would use say more than 1/3 to maybe 1/2 cup of gravy. We only have my brother, his wife, one son then me, DH and DD. Small Thanksgiving but I am grateful for the family I have left. We go to Mid-Cities, get DD and she drives us over to DB who is north of Dallas. Works out great; she navigates the twisty under construction parts by the airport much better than DH. I have been assigned sweet potato casserole minus the marshmallows, a fruit salad prob. 24 hour salad and a cheese plate. I think I can manage. LOL.
I saw a lady come out of WalMart on Tuesday with at least 4 turkeys and maybe 5. Don't think they had that great a sale. Maybe she was donating them.
Looks like DH will make it home. People have been zooming up my country road so guess they are OK despite the iced over trees. If you hear someone talking it is me at midnight making hamburgers. Not sure he got dinner tonight. -
Laurie, have a wonderful trip!
I think we'll be receiving lots of that cold weather you sisters have been enduring. I guess I can't complain....we have had a gorgeous fall.
Small T-giv here....DS2, DH, food and football. I'm thinking I may go very light on food this year, and just enjoy it as a relaxing day. Tho I have no notes that include volume or amounts of anything. So I'll be winging it!
Tonight DH and I went to a meet and greet for someone who plans to enter our gubernatorial race. The couple holding it are Indian and Sri Lankan and make delicious food. In addition to passed hors d'ouvres they made individual rice packets called something like Lampries (spelling?). Delicious! I bet you know it, Susan.....a Sri Lankan recipe.
Hope you all have fun with the many T- giving recipes. Did anyone else see the Kelly Ripa recipe for brussells sprouts? She cooked it on the show earlier this week, and It was an interesting dish with dried cherries and walnuts in it ( among other things). If anyone is interested, it is on the Kelly and Michael site. Even tho I love plain brussells sprouts, I might make this doctored up recipe for interest on turkey day. -
Lacey - late night for you. I have those hamburgers cooking on the stove. DH just called and no he did not get dinner. Good thing I'm ahead of the game.
The brussels sprouts sounds good, read the recipe. I bought some roasted sweet potatoes in the deli. They were delish - cubed not too soft, dried cranberries, red onion, olive oil, parsley, orange juice, brown sugar, white wine vinegar, celery. I kept the label to try to duplicate. And the price was - well let's not even mention the per lb price. The price for convenience. -
And so the prep begins. I have two turkey drumsticks and two turkey wings in the oven roasting. This turkey must have been a frankenturkey because these parts are HUGE! When they have finished roasting, I will make the turkey stock using the oven method. I have no idea what I will do with all that meat on the bones however.
For some reason I have this idea that I should make the rye cocktail bread myself. Why do we even have appetizers is a good question. One I will ponder another day, but people have come to love the bread topped with an herbed cheese, cucumber, and smoked salmon. I also do some on cucumber slices to keep the carb count down. Also silly given the shear number of carbs on the dinner table later in the day!
I also need to make some plain old rustic white bread for the stuffing, but I think that will wait until tomorrow.
We don't have brussel sprouts with or without dried fruit on the table. I can't stand brussel sprouts. I am a "bitter" taster and those little suckers taste just awful to me. Strange since I love the rest of the cabbage family.
I was not familiar with this Sri Lankan dish at all. Not a cuisine I know much about, but I did find this: http://infolanka.com/recipes/mess1/144.html This woman must have worked for days to hand them out at a gathering! What did you think of this potential-govenor-candidate? The field could use some new blood, if you ask me.
*susan* -
p.s. SpecialK.... do make sure you whisk Laurie away for at least a day and find her a really excellent marguerita! -
Susan, rye bread is my absolute favorite and your appetizer sounds marvelous. Not surprised "people have come to love" it!
Our thanksgiving is not until Saturday, which gives me some extra time to prepare. Like Susan, I will be making stock this week with spare parts.
The new cuisinart mixer arrived yesterday so today it will be tested with two different bread recipes and something with whipped cream. It looks quite small compared to the KA Pro 600, but has quite a bit more wattage, so we'll see.
Thursday we will go to dh's sister's house to gather with the clan. I only have to bring a dessert so I'm going to bring something that sounds ghastly but is really excellent. It's called Chocolate Peanut Butter Mousse Cheesecake. If I had known the name of it, I would never have tried it the first time. I love peanut butter, but not baked and peanut butter pie -- ugh! Not for me. Anyway, this has just a hint of peanuts and has a bittersweet chocolate ganache. But I've not made it myself so I hope I can do it justice.
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Nance, I'm sure justice will be done by you and your new culinary appliance! Have fun!
Susan, thanks for checking that out. Lamprais they were! I have no idea where one even finds banana leaves, and most of the various filling ingredients in the rice packets required preparation before being assembled and baked in these three layered packets. Yes, it seemed like a huge undertaking for that kind of event (about 30 people), along with the other interesting foods she made.... Liked the "hopeful" a lot, actually.........can't imagine facing the process he is embarking on, however. I'm obviously old and tired. Will PM you the link to his platform.
So today, I'm thinking that I'd better sew up some of the many unfinished taggies that adorn my dining room table along with the sewing machine. I could use a little injection of executive functioning!
Bon Voyage Laurie! Hope you got off with ease and that you and SpecialK get together for some fun! -
Banana leaves can be found in any Market Basket freezer! Or at an H-Mart, also in the freezer. Banana leaves really impart an interesting flavor to any food. I agree, the shear number of items that must be made before you even get to the Lamprais part is astonishing. I suspect that they began as a way to wrap leftovers for people going off to work in the fields/mines/factories, and became a "thing"; a version of hand pies, cornish pasties, etc.
Nancy, A cuisinart mixer? I thought you had all the KA attachments. Can you use them with this new machine?
Mushrooming project no 1. Need to arrange the second fridge so that it can hold a turkey. Which means canning the Inner Beauty sauce for a wedding gift. If it isn't one thing; it is another. At least I have no taggies on my table. Just a stack of magazines that none of us seem to find the time to read!
*susan* -
Susan, the only extra ka attachment I have is the scraper blade (anybody need any extra attachments?) Carole has all the pasta attachments. I coveted the extruder but never broke down and actually bought it. The attachments fur this new machine are much cheaper, but the reviews haven't been great on them.
Thankfully, I cleaned out our second fridge last week so it could hold more t day "stuff". It's going to be quite cold here this weekend (January cold, ugh!) so the unheated garage can take up the overflow if necessary.
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susan - I will accept my Laurie/margarita mission! -
P.s., this new machine is on probation. If it doesn't cut the mustard, back it goes and I'll replace it with a new ka. It did a great job on the two bread doughs this morning. We'll see . . .
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Lacey - Perhaps the prospective candidate has a great caterer.
I am still craving a bread machine but just cannot justify the price. I use my mixer so rarely I can't justify that either. You will laugh but my hand mixer Sunbeam is avocado green. I have worn out 1 that was a wedding gift, identical except it was white. Tells you how much I don't use a mixer. I do have a very old stand mixer that I don't think has been out of the storage closet since we moved here. It does have a bread hook. Never used it once I bought the now defunct bread machine.
Hamburgers/french fries tasted very good at 12:30 this morning. DH did not get dinner - he works retail. Tonight will be the eggplants, sausage, penne pasta something I don't have a recipe for.
Nancy - what recipe are you using? I found the Taste of Home and several others. Sounds yummy. I for sure would eat it.
Sounds like Laurie and family got out of NE just in time to miss the storm. Hopefully they won't get it in FL. I am catching up on extraneous laundry and dishes anticipating poss. power loss tomorrow evening. We do have fireplace, but house is all electric. Water is co-op so will continue until the overhead tanks run out. -
Nancy I will be very interested in how your new machine does bread. I make several very stiff doughs which might have to have the KA Pro power. Bagels especially, and I love my homemade bagels.
Turkey roasting is done and the meat was so delicious, I cut some off to have for dinner. The rest of the turkey was placed into a large dutch oven, covered with water, and will now turn into stock in the oven. [LOVE the oven method!]
Luv, my hand mixer is also avocado green. It was my grandmother's. She never cooked a thing, fundamentally. She taught me two "recipes"-- how to slice cucumbers and pour over Italian dressing, and how to core a strawberry. The kid scoffs at my hand mixer, so I bought her a nice Cuisinart model. None of the switches are broken and it has five speeds. While she is living here, my avocado green mixer is in storage.
*susan* -
Luv, the peanut butter cheesecake? I don't know where it came from orginally, it was given to me by a friend. I'm going to have to call it something else. It sounds gross, like "pork ice cream". -
Susan, the two doughs I did this morning were on the soft side -- a cinnamon bread and a buttery dinner roll. I also will be making a white/wheat combination that includes nuts and dried fruit and tends to be pretty stiff. I'll let you know.
My hand mixer is white, but I bought it in 1998 at Dollar General for 8 dollars. It still works!
Crap! Just discovered I don't have arborio rice(how is that possible), looks like the osso buco will have to be paired with orzo. -
Susan - love the mixer story. My kid I doubt has ever even touched a mixer much less has an opinion about one. She owns to my knowledge a small Mr. Coffee and a rice cooker. You can see she cooks bunches - not. She actually mentioned getting a small crockpot and "cooking". Not that she doesn't have a full kitchen in her apt. but it might as well not be there oh except for maybe the microwave. She does eat lunch in the company cafeteria so at least 5 days a week is eating something near healthful. Last time I went to visit I brought my own food as we usually eat out - now granted it was when she was sick and wanted me to go to doc with her.
Umm - love orzo. I bought a mix of Israeli couscous, orzo, peas & lentils at World Market. Need to cook some of it. -
Susan, would you please elaborate more about how you make the turkey stock? -
Yum, Nance....orzo with osso buco sounds just great to me!
Love the old hand mixer stories. I have my 40+ year old sunbeam one at the lakehouse and thought it "died" while I was making a cake this summer. I was actually excited to start shopping for a new one, but when I picked it up to toss it, noticed that the electrical cord had just loosened from its connection.
Maybe next time!
Luv, all the food last night was actually made by the hostess. She is Sri Lankan and an amazing cook, among other things. Obviously high energy with her talent!
Susan, thanks for the jolt! I promised myself to clean out the fridge today before DH heads to the dump...oops, the recycling center! Better get to it....he is almost finished raking the leaves that will also go there. -
I don't have too many small appliances that are "vintage" but I do have some very old mixing bowls. I have a red pyrex one that was my mom's - she had the yellow one. It broke in the Northridge earthquake in '94, but I was in an antique store not long ago and saw the whole set - they were individually priced so I bought the ones to make a complete set with my red one. I have probably told my Kitchenaid story before - I asked for one for my birthday more than 20 years ago. DH and I got a babysitter and went out to dinner and he gave me a pair of earrings while we were at dinner. I was disappointed but didn't want him to know that. He had run back in the house after we had gotten in the car on the way to dinner saying he had forgotten something, but was only gone about 30 seconds. What he was doing was putting the big mixer box on the kitchen table so I would see it right when we came home from dinner! He is a keeper! -
Joysley, I do a basic riff on this: http://ruhlman.com/2013/11/make-your-turkey-stock-now/ If you follow Michael's suggestions you will have the most delicious stock for turkey gravy. I generally make my gravy early, and then add any turkey juices that accumulate during carving.
And just so you can tell stories, I have attached an example of my Thanksgiving diagram. Separate pages are kept for where I buy each ingredient with quantities, and the actual recipes that we use. All of this is kept in a year coded folder entitled "Thanksgiving." Seems anal, but it sure made a difference during those first few years that I took over this holiday. This is an older timeline, but they all look similar.
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Thank you Susan. We are having our turkey deep fried and I need stock for gravy. Will definitely be trying this.
Joy -
I'm also interested in the oven method for making stock.
Eric
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