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Also, in my obsession I learned a new term: "Tablescape".

I hunted up this thread because my current obsession is tablecloths. I love textiles, and textile-art, and the whole thing where utility combines with pretty. I've tossed most of my mother's old tablecloths, which were all 1970s polyester. But I have one lace wonder that was my paternal grandmother's, a woman born not long after the end of US slavery. Actually, it's not lace, more like a weave or loose crotchet or something. I have no memory of it having stains during my mother's custody, but when I pulled it out yesterday, it featured several large yellowed areas. Now I want some new ones. Or at least one new one.

That‘s French pain d‘épice, and I made it from this recipe … It freezes well.

a ten second search: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-turkey-recipe-1941883 https://www.allrecipes.com/recipe/56348/a-simply-perfect-roast-turkey/ https://cooking.nytimes.com/recipes/1015474-simple-roast-turkey

From a German perspective: you want to make an oversized Knödel … 300 g of stale bread, chopped up coarsly. Cubed would be great, but any hazelnut-sized pieces will do. (Optional) 100 g bacon cubes 100 g onion 50 g butter 250 mL milk Fry onions (& bacon) in butter until golden. Add milk. Pour the hot mixture over the stale bread pieces. Let it soaked covered for 30 min, mixing ones with your hands. Add 3 eggs, whisked 1 Tbs of parsley Salt & pepper & nutmeg to taste Let the mixture sit for 1h, then put into a buttered loaf pan and cover with aluminum foil tightly. Bake in a preheated convection oven at 180oC for about 30 min … Cool down, slice it up and enjoy 🙏

The recipes I see basically just do as @gfweb suggests. Like this one for Slice & Serve Stuffing. You can sub breadcrumbs for cubes and skip the sausage meat.

Salad for lunch - basic mixed lettuce, steamed shrimp, diced mango and a gingery dressing.

Good question . the finest non-SV turkey I sued to make started w Jacque & Julia's method ( demonstrated on the PBS cooking series , and a mighty fine one it was ) where the legs and wings were trimmed off the carcass . the back was then cut off , and the breast meat on the frame of bones , was place on top of the stuffing . the thigh was boned out and stuffing was place in that and tied , then the legs were placed alongside the fram , as were the wings , then the whole thing roasted to your desired doneness. I then added a small twist : I boned out the breast ( 2 ) and kept the skin on and flopped that on top of the stuffing. I could then make two ' bags ' of stuffing for the breast to sit on 20 - 22 turks back then. everything was cooked perfectly . so , neither tie nor dont tie : bone out ! P.S. : @gfweb if yoy have enough breast meat left : re-bag w a little gravy , and re-therm to the SV temp. nice way to make multiple hot oven faced turkey sandwiches. add some stuffing to the bag(s) individual servings , just as good as the originals.

I cook the breast by sous vide and roast the rest. Works great until somebody tries to reheat the breast and dries it out.

one of the popular tv experts theories is . . . if trussed, the bird cooks more evenly . . . of course . . . dark meat aka legs/thighs needs a higher finish temp . . . so let them hang out helps as they heat from all sides . . . but then . . . the thermometer is supposed to go in the thickest part of the breast, which is not covered/protected on the trussed bird . . . however . . . the rib cage part that is covered/protected on trussed bird doesn't have a lot of white meat on it . . . reality: likely does not matter corollary: pop-up timers don't matter either - they're always 'wrong'

Hmmm. What kind of websites are you frequenting?

So, you're looking for a stuffing with no sausage meat, but breadcrumbs. Anything else?

Yes, homemade breadcrumbs, but not cubes.

We get a heritage bird from Butcher Box, the legs are trussed. I have always cooked it that way w/o problems( I use a probe ) -- But I see a ton of photos with open legs ? Thoughts B

Yes, breadcrumbs or cubed bread.

Chrysanthemum and sesame/miso dressing. I forgot to take a picture of Cod and Potatoes that went with it

Not trying to be difficult. Sentence structure is difficult for me: it should or shouldn’t have homemade breadcrumbs?

Not only that, but you have a (ahem) French Connection.

Unfortunately not.... but thanks anyway.

Maybe just add an egg to some stuffing and bake it?

Hunan style squid with red and green chilli, onion, garlic scapes, black vinegar, Shaoxing wine. Served with rice.

Hmmmm. Possibly. Several years ago I did a side-by-side with four or five takes on STP, out of which came my 'default'. I think it was basically the Hawksmoor recipe with a couple of tweaks from elsewhere. But I recall thinking there wasn't really much in it, and that if the recipe is from a decent source then you really can't go wrong. Everybody's drinking from the same well. Since then I've made a few 'cheffy' versions from the likes of Tom Kerridge, Ashley Palmer-Watts, and this one from Tommy Banks. They were all good, and they were all... Sticky Toffee Pudding. It pretty much is what it is. I think most of the bang in a STP buck comes from the sauce. I've always liked the addition of some black treacle, and now this splash of acid, but it might not be for everyone.

This was a small lamb Balinese curry using the paste from a jar of Ayam Balinese curry paste. Added onions, lamb and small pieces of potato and cooked for quite awhile till the potatoes were soft and creamy. I like this curry flavour, it is milder than most and not coconut milk based. Broccoli as a side and served with a slice of bread rather than rice!!