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Yes, I'm planning to order panettone from @Alleguede. Has become a delicious annual tradition. Hoping that Gouter is still able to ship to the United States.

Did not know about the reset switch, so that's useful knowledge. I guess maybe GF and I are outliers? She got her Keurig before we were a couple, when she worked at Sears, so it dates from.. I dunno, 2012 or 2013?... and is still working fine. We use the refillable K-cups, partly because of frugality and partly because (in my case) I maintain that the factory-made K-cups (8-10g) don't hold enough coffee to make an adequate cup, even at the smallest 6oz setting. With the refillables I can use 15-18g, which is rather more adequate. I still have/use my Aeropress and French press, but I have to reset the grinder to use the French press, and both of 'em take more time in the morning than I'm willing to invest (with you on that one, Yvette), and... now that I'm stuck with decaf (medical reasons) it just doesn't seem to matter so much anymore.

Broccoli florets being recalled for salmonella, Ontario and points east. Also, more pistachios. What're the odds? https://recalls-rappels.canada.ca/en/alert-recall/certain-your-fresh-market-brand-broccoli-florets-recalled-due-salmonella https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

Panettone has never appealed to me. But I'm watching a Jamie Oliver Christmas special where he used panettone to make a bread pudding that sounded pretty good

Rice Paddy Fish Fried RIce

World’s best braised cabbage from C. sapidus . I had Ed buy some cabbage this week to make that very recipe.

My new portable BBQ grill arrived today, to replace the ancient and doddering Smoky Joe my darling and I bought years ago. Will this one be any better after it's broken in? I dunno. I like the size and price ($20). Some assembly required, which will make it less compact when I get to that point. It's going into the Princessmobile for now. I won't be using it until I'm in warmer, drier climes. I hope this year I remember to pack charcoal!

Mmmmm! I love that recipe. 🙂 I made a batch for Canadian Thanksgiving last month along with a couple of other veggie sides and some people raved about that cabbage. I have some cabbage and carrots on hand now to make it again.

Thanksgiving, redux. Minus the desserts, which we sent back with the baker (who runs marathons, and can burn off those calories). Turkey, mushroom/shallot stuffing, twice baked potato. The green beans with toasted hazelnut gremolata were a great counterpart, some lemony brightness.

There are four of our families living here in Kansas City.We each take turns hosting the other three. Last year was my turn. My nephew's family hosted this year. Each day after Thanksgiving, when it isn't my turn to host, I cook an abbreviated version so we can have leftovers. I made turkey, mashed potatoes, sweet potatoes, stuffing, gravy, cranberry chutney, Parker house rolls and deviled eggs . I bought a frozen pumpkin pie but plan to cook it tomorrow.

My dear friends threw a full-blown Thanksgiving gathering with 3 couples and 3 singletons. Each of us brought something by prior arrangement. I forgot to take a picture of the appetizers, but they included a cheese ball, a country paté, clam dip, Reuben dip, probably some cheese, a wide selection of crackers and chips, and some wonderful lightly smoked salmon with baby pickles and fresh dill. That was just the appetizer set-up while we caught up on news and the chief cook kept coordinating kitchen chores. Then came dinner: 2 perfectly roasted chickens; gravy; green beans with bacon; scalloped corn; mashed potatoes; a cranberry-ginger chutney/relish that, I'm happy to say, is a NYT recipe that appears in my ancient cookbook!; cheesy rolls; wild rice dressing with water chestnuts; some sort of bready stuffing. Wine, of course. I didn't bring the scalloped corn, but it was my mother's recipe. Something the hosts did by accident made it taste much, much better than I remember my mother's version! A buttered breadcrumb topping, rather than the cracker crumb topping, was one difference. But I think having it spread out in a shallow baking dish made it taste better than the deep-dish serving she used to do. My friends did the recipe proud. The spread, before we all sat down and dug in: And here's my plate: Then there were the pies: pecan, pumpkin, apple. Urrp. Followed by after-dinner drinks. I think I ate more last night than I normally eat in a week, but it was a fine spread and an excellent evening. Better still, we all got to come home with leftovers!

This year my only panettone purchase was from Whole Foods. Sad.

Tonight’s dinner was called “use up everything at the AirBnB because we’re leaving tomorrow.” Shrimp, zucchini, green beans, and mushrooms, all seared separately. Sautéed shallots, chiles, and a head of garlic, then added spinach, cilantro, scallions, and thyme. Mixed in leftover salmon, a little half-and-half, feta cheese, and fish sauce and warmed through. Pretty decent, all considered.

All this talk of turkey got me hankering. Thanksgiving is not a thing in Australia, and sourcing a turkey would be difficult this time of year. Come Christmas, there’ll be plenty. I didn’t make stuffing because I didn’t have enough sourdough crumbs in the freezer, but I did make a herb butter to smoosh under the skin. Served with potatoes, carrots, fennel, red onions and peas. Plus gravy, lots of gravy, and leftovers, lots of them too.

1. Liberal use of baking soda. Leave it overnight. 2. Pour white wine over the red wine. Sometimes removes the red colour.

Considering what happened to my dining room on Thanksgiving from red wine (no children)…nobody can be trusted!

It was interesting in that half of the mustard seeds were crushed to reveal the yellow inner seed. I used lots of garlic finely chopped, a bit of chilli powder, turmeric, curry leaves, juice of half a lemon, fresh chilli and spring onions to garnish. Some of her recipes are available on line. This one is called “King Prawns with Garlic and Mustard seeds”. I hope you can find it, it’s very quick to make and delicious.

Easy-- Make ricotta stuffing ( whole milk ricotta 1#, 1 Egg, any Italian white shredded cheese, Mozzarella, 6 -Italian , zest nutmeg, and chopped spinach or basil, pinch salt, white pepper, sometimes i will add a bit of sugar ) Jumbo shells ( pre cook )-- Make your own sauce or best store for u Sauce bottom stuff shells-top with a bit a cheese and more saauce 325f for 45 mins and cover first 30 and uncover till brown and shell temp is 165 and above

Turkey/cranberry-onion thing/smoky sweet potatoes/ sausage stuffing (but not stuffed)/au gratin potatoes/sprouts slaw/apple crumble And various finger sandwiches at lunch today.

A dilemma, for sure, @Dr. Teeth !

I’m in DC. Blue crab territory. Gets cold enough at Christmas time that an outdoor event is not really a possibility. One of the guests is a 14 yo I’ve know since he was 5 or so. Cannot be trusted in my house with a red sauce covered crab body

Amen!!!

I've always loved it, and probably take blood pressure pills because of it!!! It's certainly a special occasion type cut in my late 40s but younger me ordered or cooked it at every opportunity. I gave partner a more done bite and he agreed it was fantastic. (He dislikes it for all the reasons I love it- fatty, beefy, and as rare as I can manage)

No, I purposely got one that does not take K-cups. But you can make a single cup or a pot, so it is flexible. K-cups got too expensive for me and are not recyclable, so I didn't want them anymore.

wow, that prime rib looks amazing... I haven't had it in so long - I used to love it as a kid, and it probably contributed a LOT to my current artery cloggedness!