Jump to content

Recommended Posts

  

35 minutes ago, voyager said:

I am wandering the house like the mad woman of chaillot wondering how I'm going to seat 8 people in a dining room that's been turned into shipping-and-receiving.  

I'm nominating you for a Pulitzer. It won't mean much, but there it is.

Link to post
Share on other sites
  • Replies 98
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

🤢🤮 There are so many things wrong with that. And the fact that it has kosher certification is the least of its problems.

Between this trip and the NOLA trip, I haven't dared to get on the scale. Great time at my cousins' house (menu is below).  My 6-year-old nephew is very small but has a big vocabulary already.  H

I am exhausted after just reading your menu.    And depressed that our TG is so soon coming up.    I loved 2020 with its non-family meal.    I think the kids may have had their double vax by late Nove

Posted Images

I'm glad the no-travel part of the pandemic was last year, because we wouldn't have been able to cook even a modest dinner for 2 or 3 people this year, with the kitchen still being a work in progress. 

My cousin reiterated that we don't have to bring anything but ourselves and the box of See's. 🙂

  • Like 1
Link to post
Share on other sites

So feeling smug that we were progressing so smoothly with ham, rack of lamb, mac and cheese, dressing, cake layers all in the freezer, husband calls from small town ER 16 miles from our country place where he received 8 stitches in his right thumb, victim of my ceramic mandolin.  

They sure got this right.

Link to post
Share on other sites
7 hours ago, voyager said:

So feeling smug that we were progressing so smoothly with ham, rack of lamb, mac and cheese, dressing, cake layers all in the freezer, husband calls from small town ER 16 miles from our country place where he received 8 stitches in his right thumb, victim of my ceramic mandolin.  

They sure got this right.

A: Hope he's okay.

B: Hope he didn't get blood all over the car!

Link to post
Share on other sites

Mandolins are scary.

It's going to be roast guinea hen this year, sauce undecided. I want to garnish it with some kind of apple and cheese rösti, but thinking I'll use the grater for the apple rather than the mandolin.

Edit: Oh but now you have me thinking about a kind of apple and cheese gratin which would demand the mandolin.

Link to post
Share on other sites
1 hour ago, Wilfrid said:

Mandolins are scary.

I had shown him, but obviously not taught him, to use the palm of your hand to push food on a mandolin, never your fingers.    And, of course, the safety guard should not have been in the kitchen drawer where I keep it.    It never occurred to me that he might use it.   He never has in town.

Link to post
Share on other sites
3 hours ago, Wilfrid said:

Mandolins are scary.

It's going to be roast guinea hen this year, sauce undecided. I want to garnish it with some kind of apple and cheese rösti, but thinking I'll use the grater for the apple rather than the mandolin.

Edit: Oh but now you have me thinking about a kind of apple and cheese gratin which would demand the mandolin.

not food processor with slicing blade?

 

Link to post
Share on other sites

17.5 lb turkey from Goffle Farms dry brining in the fridge since last night
(I NEED ANOTHER TURKEY! 15 people will go through that in a heartbeat)
Brussels sprouts to roast
Atlas carrots to butter-braise
2 loaves GF brioche baked on Sunday waiting to be diced for dressing (I miss stuffing a turkey, but the timing difference of roasting a stuffed bird -- no thanks)
Stock prepped over the weekend -- ready for gravy and moistening dressing
Mashed potatoes, sweet potatoes, cranberry relish coming from guests
Jarrahdale pumpkin to roast and puree for pie (and Plugra on hand for the all-butter GF crust)
Apples on hand for apple pie(s)
Noilly Prat infusing with mandolined macintosh apples (Audrey Saunders' "Eve" preparation)
Big, fresh batch of housemade grenadine for a batched Jack Rose
Wine options at the ready -- a Willamette riesling, a Spanish single-vineyard garnacha, and a Cremant de Loire

I think I'm in a good place, except for needing to find a decent 10-ish lb turkey today. 

Link to post
Share on other sites

Guinea hen and duck arrived this morning, so holiday is looked after.

The nail biting question is when the Keto-friendly macadmia nut bars will arrive this afternoon. They should be here by 4, but I usually stop for tea at 3.30. Tense!

Link to post
Share on other sites

Just grabbed my still warm turkey from the neighborly Biotech VC/Hobby Farmer. 

 

Keeping it as simple as possible. 

Turkey, Sausage Stuffing, Mashed Potatoes. Salad.  That was the best I could negotiate out of our Supervisory Board.  The workers council really stood firm on the Mash much to my chagrin, so they lost sweet potatoes and warm veg.

Maple Walnut pie (as a mix it up from Pecan) and Pumpkin (again Supervisory Board issues)

  • Haha 1
Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...