So...whats for dinner?
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You really should try it. The meat is amazing and takes so much less time.
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Hi all. tonite was just leftover Sloppy joes. I read through 10 pages. I keep thinking I can keep up. Um. No. LOL
Susan sorry about the markers. Hope they don't mean anything. Your preparations sound amazing. Wiw.
Carol enjoy your trip! Pig saga indeed.
Nance you are prepping so much too.
Bedo s sounds like you are doing things the way you like it!.
Lacey I hate losing posts.
Hello to everyone else. Someone asked about fish boils? The answer. BORING. BLAND. But BOILING HOT. LOL. They add the potato, corn, fish in at different times into a big pot and boil away. Salt pepper. Not much else. Then when fish is cooked they add a cup of GASOLINE to the fire. Yes.DO NOT TRY THIS AT HOME!! It causes a big flare up that will burn your eyebrows off if you are not careful. This causes lots of boiling action and it boils over the side of the pot. Taking all the scummy oils with it and calms down the fire. When it's safe to get near the pot again, they take the basket out of the pot and dump it on table or in a bowl - depends on how much you paid. LOL. And you have a dinner of boiled stuff. Guess I'm just not that big of a fan . I think it was a man who came up with the Pyro side of this thing. I mean, cant you just picture a couple of guys standing around a pot and saying, " it'll cook faster if we make the fire higher....." LOL
This s a busy week for me. Hunting for most family members all week, Thanksgiving on Thursday, Wedding reception on Friday, Memorial for my DSIL on Saturday. Wedding reception is 2 hours away. Memorial is 3 hours away. I could go join all the amply for Thanksgiving 3 hours away. But then come home and drive to the reception and then drive home and then go up Saturday for the memorial. Lots of driving. Or I can make T meal for my DH who would come home just for that. 2 kids oR their spouses are working, 1 is going to the in laws and 1 is hunting too. I might have a solution; If I can find a hotel on Friday night since I'll be halfway to the memorial. I would just go for Tday and come home the same day. (6 hour drive). Then the next day go to reception. (2hour) go from there
To hotel (30 min) and drive to memorial next day( one hour) . Hmmm. If they have a room I'm going with option B.
I'll let you all know. LOL
Much love and Happy Thanksgiving!
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Hugs to Susan--BAD MARKERS, GO BACK DOWN WHERE YOU BELONG!!! House project sounds exhausting.but exciting.
Nance, one of my Appellate court justices does his bird the same way. I need a video tutorial....don't think I am brav e enough to attempt it. I'd make a mess and my dad would have a conniption.
Lacey, are you sure its the same Girlfriend (LOL)
Happy Turkey Day to all. I an thankful for this place that lets us all connect and widen our horizons and understandings of what is important. (HUGs all around)
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Red, the hardest part is getting the backbone out and it's not that difficult, although you might be hampered with your hand. But hers a video just for you!
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It is nuts out there!!!! The level of holiday frenzy starts earlier and earlier every year. The farm used to be fairly calm on Tuesday morning before the big event. Those days are no longer.
I have all the provisions needed except for the wild blueberries. I will run to the supermarket tonight after dinner to get the frozen Wyman variety. I am having a nostalgic desire for a blueberry pie. It was my father's favorite.
*susan*
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DD wanted to go eat lunch "out" and the grocery was next door, so I figured I stop there.....even though it was mid day, it was feeding frenzy. Wow.....I probably should check for broken bones and bruises....
Tonight I'm going to test out a new sourdough dinner roll recipe. It's a King Arthur Flour one that cooks at the same temperature as the turkey, so, if it works out, that will make it easy for "only one oven" me.
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King Arthur Flour recipes are pretty reliable, so I bet it will work well for you. I prefer slow rises, so often reduce the amount of yeast in their recipes and doing a longer ferment. However, the recipes on their site that are pre-2008 use less yeast. I think everyone wants to do "fast" bread, so the KAF folks adjusted.
I am slowly getting into turkey gear here. I roasted the neck with some onion and carrots, and they are all simmering in some water and a quart of turkey stock. I didn't think last year's gravy was "complete" enough. I only used stock. I have measure out all of the dried fruit for the stuffing. The bread is cubed and in drying-out mode. The turkey is brining. Tonight I can't believe I will go to a market for cranberry juice and frozen blueberries. I hope to make the cranberry chutney when I get back.
The construction zone looks great! I mean, it is dusty and their is debris everywhere, but the space looks great. We have decided to remove a weird window which allows for more open shelving. And.... The Great Sergio just called. They pulled down the ceiling today since it was crumbling as they removed the walls. There was wire mesh, and slats, and drywall, and plaster with an ugly decorative pattern taking up a full 2 inches of headroom. YEA!!!!!! That pattern was really horrid. He won't charge us for the labor, though we will cover the cost of the new drywall. I can't believe how happy this makes me! Can't wait to tell the kids.
*susan*
p.s. Wonder how Lacey did at her farm today. I suspect it was just as busy as mine.
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It has been discussed and decided that I will make the mashed potatoes for Thanksgiving. Plain. Old. Mashed. Potatoes.
I don't know whether to be insulted or relieved.
Happy Thanksgiving to all
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Checking in to say that we've had two days of safe travel and are settled into a room at the Hampton in Kankakee, IL. Tonight's dinner will be at the Cracker Barrel next door.
Shrimp and grits, Lacey! That's as good as tamales at the T table. A staple in Louisiana is a seafood casserole made with mirletons, little green squash called a different name in Spanish.
Happy cooking to all you holiday chefs. I hope your holiday meal and occasion are perfect.
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Shrimp & Grits? I am astounded. It will be fun to hear the story of this dinner.
HW ate pizza at this restaurant around the time he was the pres so we're talking 15-20 years ago. I can tell you for sure I DON'T use a knife & fork w/pizza. Or with fried chicken.
I agree about the store frenzy. I was at the store at 9:30am on Monday and couldn't even find a basket. Not going out tomorrow for any reason. And I don't do 'black friday' either.
Bedo - I'd just kick back & relax. What fun to be "feted". Moon - good to hear from you. Loved the story about fish boils. Wow - what a schedule this week. I vote for a hotel room. Oh Susan, nothing better than extra head room. I'm astounded that you have such a dedicated contractor. Eric - I'll be interested to hear how you like the rolls at a lower temp.
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Yup--done getting zapped!
Dinner last night was a grass-fed dry-aged ribeye from Whole Paycheck, which I grilled despite the 37-degree weather. Accompanied by sauteed balsamic-glazed Brussels Sprouts and a couple oz. of Domaine Dupeuble Beauj. Nouveau 2105. Tonight I will thumb my nose at low-carb and make pappardelle alla Bolognese. (OK, so the sauce is from a jar). Side (actually, appetizer) will be a green salad with citrus vinaigrette.
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For Carol
Thanks Minus!
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Whoops,for Carol
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ChiSandy - sorry I forgot to congratulate you on the completion of your rads. WOO HOO.
It will be so much fun to hear the reviews of everyone's Thanksgiving dinners.
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ChiSandy Whoo Hoo from me too !!!!!
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Bedo. Thanks for the Arlo song! Love him. Sorry I'll be missing the annua/traditionall Thanksgiving Day airing on Public Television of his "Alice's Restaurant" rendition that they do here every year, since I'll be working out of town that day. (I happen to actually live in the town where the Guthrie Center is located, though he's rarely here, since he's usually on the road touring).
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Kayak - nice to have you join us.
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Well instead of pasta e fagioli (it was nearly 60 degrees today) I decided to make a lighter version of fettuccini alfredo. I did make the garlicky slaw and thawed some garlic knots.
Today in addition to cleaning (yuck) I toasted the bread for dressing and made cranberry sauce. Tomorrow I'll make the butter rolls and the croutons for the caesar salad as well as the dressing.
Carole, I hope the weather holds for your journey.
Bedo, we take mashed potatoes seriously in our family. Only a few are chosen. It would be a compliment.
Lacy, hope you survived Volantes!
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Hi Kayak. Does your screen name have anything to do with kayaking? I love Alice's Restaurant. That song never fails to make me smile.
Chi, I was hoping your statement meant you were done with rads. That is great news.
I haven't gotten to the dinner rolls yet. I may just make them late tomorrow and if they turn out well, reheat them on Thursday and if they don't buy some and feed mine to the birds. :-)
Instead of rolls, I dusted, swept and mopped the floors and went back and dusted again. Now to put the chairs, sofa, televisions, refrigerators, freezers, etc...back.....I even got the ceiling fan blades......
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I don't know how everyone knows that ChiSandy is finished with rads, but, if this is the case.... congratulations!!!! Rads are a long haul, and well worth celebrating. Takes some time to recover, but it is all better from here.
*susan*
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Note: I wrote this late last night and when I tapped "submit", I discovered our wifi was out for some reason. In-house tech guy was fast asleep, so I copied post and am re-submitting this AM.....thus my time references might seem confusing.
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Congrats, ChiSandy! I recall getting a little grad certificate and pin when my rads were completed. That was funny...but nice since I really liked all the techs and the doc who cared for me over what seemed like a long period of time. Celebrate!
So inexplicably, NONE of the stores we trekked into late this afternoon were busy like we expected. The little neighborhood bakery up the road was the busiest and let me know that the bread basket I impulsively ordered (after seeing how beautifully it was braided and latticed, holding a set of rolls) would not be ready until Wednesday. Perfectly fine with us, since we can get it, the apple pie I ordered, and some sandwiches to have for tomorrow night's dinner along with the last of the soup. That will take care of dinner!
Then we drove to Volantes, which was hardly busy, and the young owners (DS2's friends) who were dispatching the turkey orders, said they were in fear of what would happen on Wednesday since the crowds weren't there yet. The turkey is 14 lbs, and I forgot I ordered a side of brussels sprouts with pancetta, so that will pre-empt the roasted broccoli plan. Don't want to horrify DGF with too many crucifers!
We leisurely selected some wines (skipping the other prepared items I was planning to cheat with, due to their grossly high prices...how do these young families afford to feed their families prepared meals from such stores?) and headed off to Trader's, where we immediately got a parking spot.
The store was no busier than usual at 5PM. Then, astoundingly, Sudbury Farms (a local supermarket) was also markedly unbusy! So we finished our errands there, listening to the staff talking about the crush they expected tomorrow. Amazing luck!
At home we saw the horrific traffic reports on the news and figured some of that accounted for the "normal store traffic". We were extremely happy to be tucked in our own house on what is described as the busiest driving day of the year here. We have been stuck in that Mass Pike "parking lot" in the past.
So tonight, I cooked up the sausage, onions and mushrooms I will put in my stuffing. I love to add dried fruit, but DS2 who is the true stuffing fan really can't deal with that addition, so I acquiesced. Also made some pumpkin bread.
Will try to do some sides (swt potato casserole, squash, etc) tomorrow and begin dealing with turkey lurkey. I really do not enjoy cooking turkeys! So I will probably do no brining, but will boil/simmer the giblets for gravy....hmmmm....roasting neck first, Susan....great idea! I did buy some store made gravy at Sudbury (half the price of Volantes) in case of emergency (!). Never did that before. Getting old...
Or maybe I was feeling clairvoyant....
On the way home while turning the steering wheel at a corner, I experienced a sharp pain at the front of my right shoulder. It radiated down my arm and then ached a bit all evening, paining in certain positions as I did my cooking. Arggghhh!! Not good timing. Iced it later and took some Ibuprofen, and now will try not to sleep on that side.
Carole, glad your trip is going well.
Susan, I get my Wyman's blues at Trader's. I love that you are making your Dad's favorite pie.
Fun to hear about all the cooking efforts.
I am terrible at mashed potatoes, Bedo, so will be relying on Betty Crocker flakes. No one will be the wiser about such fraudulence at our table since I hardly ever served them except for T-giv!
Happy Thanksgiving all!
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Eric, yes I love to kayak on the local lakes..... soooo relaxing, and an extra special treat when one sees an eagle, blue heron or an otter playfully swimming around. By the way, love your jasmine rice chicken salad and will probably make it again this weekend.
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Lacey, dry brining is the way to go. No muss no fuss.
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Sharon is on the right.
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how long and at what temp do I cook dressing? Outside the bird of course....
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Traditional bread and sage dressing
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I cook mine in the slow cooker.
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I don't know Red :O I had to ask the produce man what kind of potatoes to buy to make mashed potatoes. Maybe someone else can help.
Kayak I love kayaking. We in RI are kayaking fools.
I think that Alice's Restaurant was in the Berkshires, I had a friend who was there during that time
I'm glad you posted in the thread
I suddenly got a bad cold last night and may just drop off the ingredients for mashed potatoes, as no one wants my germs, I'm sure.
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red - I usually bake mine outside the bird for about 20 mins covered at 350-ish, then uncover and go another 15 mins or so. I like moderately soft stuffing, if you like yours more dry you could leave it covered. When I mix the stock in I keep adding until I think it might be slightly too wet, so use that as a guide. How did the busy day stew work out?
I have roasted two extra turkey breasts, roasted sweet potatoes and then tossed with pineapple, brown sugar and maple syrup - will put pecans on tomorrow. Made the jello salad (DH's childhood fave), and cranberry sauce, and prepped a couple of new dishes - roasted Brussel sprouts with butternut squash in a Dijon dressing, and roasted acorn squash chunks with smoked paprika to go over field greens with pepita brittle and a lemon vinaigrette. I am drying bread for cornbread with sausage dressing, and wheat bread and brioche for regular dressing. Will make a pumpkin cheesecake with gingersnap and pecan crust and a bourbon chocolate tart later tonight, along with au gratin potatoes and scalloped corn. Tomorrow is mashed potatoes (I use Yukon golds) and the big turkey/gravy, green beans, and an apple pie. Our friends are bringing a ham and wine.
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https://www.youtube.com/watch?v=BEe9DF_mUEI