Kim Shook

Us, too. It just depends on how I feel when I'm ready to plate. Sometimes I want it all gooshed together and sometimes I want a little of that plain pasta to contrast with the meaty sauce. My bolognese tends to be very "saucy", so after a couple of bites, it mixes in anyway. My MIL makes a delicious bolognese that is much less liquid - very chunky with meat and vegetables and I especially like that one "un-mixed". @Ann_T - I'm so glad that you have Moe home now and that he is doing better. I'm sure that it will have to be watched, but I'm so glad that it was caught when it was. Please know you are both in my thoughts (actually, you all are already in my thoughts - I talk about your bread and Moe's breakfasts a LOT😊).

I'm so sad to hear about this. Katie is such a light!

Last night started with chopped salad: Then pot roast soup: We never can decide if we prefer the original dish or the soup. We love this soup a lot. and crescent rolls: Something about the pillowy warmth of these things just seems to go with soup to me.

My sad emoji was for throwing candy away.

I liked the cinnamon corn flakes, but then I am a Seinfeld level cereal lover. I am also a kid when it comes to cereal - my very favorite is Lucky Charms 😊. I think that it comes from having a mom who only bought Wheat Chex and Shredded Wheat 😒. I almost never eat it for breakfast, though. To me, cereal is a dinner replacement or a midnight snack.

I made @andiesenji's cream biscuits tonight. I didn't have any self-rising flour, but did have cake flour, so I added salt and baking powder. They were very good and incredibly easy: I think that I undercooked them slightly because a couple of them tasted of flour. I will definitely be making these again.

Anyone tried or know anyone who has tried an oil-less turkey fryer?

I have two pints of whipping cream left over from Thanksgiving. No one felt like making whipped cream for the pies and my MIL brought some canned stuff. Anyway, there was a discussion elsewhere on eG about @andiesenji's cream biscuits. Decided to make them: They were incredibly easy and very tasty, but I think that I undercooked them a bit – a couple of them tasted of flour. In the midst of trying to use down the freezers. Found a big chuck roast and made Trashy Pot Roast in the slow cooker: With leftover Sour Cream/Cheddar potatoes and green beans:

Temp? Time? Making these tonight. Thanks!!!

This has been on our shelf for a long time: It was a gift to Mr. Kim some time ago. We both thought it was something to rub on a pork belly before smoking. We were mistaken. It is just a sugar/cornmeal/spice mixture to put on slices of bacon before roasting. Gave it a try this morning on some Benton bacon: It was…fine. Certainly no better than my candied bacon. And I’m sure it wasn’t cheap. You only use 1 tsp. per piece of bacon and we won’t always want it that way, so this will most likely last us the rest of our lives. We need to put it in the will, I guess. A couple of slices with raisin challah for breakfast:

Was that regular cat litter? Because I'm wondering if the clumping stuff would work. Unless, of course, that was clumping litter.

At Jessica’s request, we hosted Thanksgiving this year. Table for 10: Jess and I made most of the food, but everyone brought something. Jessica made the starters - Liptauer cheese and pumpernickel cocktail bread: And Brown Sugar Rosemary Cashews: Dinner – relish tray and crudité and dips: Olives – Castelvetrano, kalamata, green Pickles – my MIL, Jo’s pickled green tomatoes, baby kosher dills Williamsburg Peanut Soup (Jess): This was good, but we both agreed, it needs some work. The recipe was supposed to be the same one served at the Kings Arms Tavern, but that’s got to be a lie. The predominant flavor was peanut butter. The recipe calls for regular peanut butter – so it was too sweet. We are thinking no sugar added PB and maybe some acid and shallots. I found a WAPO article that calls for no PB at all, only peanuts. My turkey breast: Made the day before, sliced and stored with some chicken stock and reheated today in a slow cooker with stock. Moist and tender. My sour cream potatoes with Cheddar: Made last week and frozen. Just thawed and reheated in the slow cooker. Jessica’s sweet potato gnocchi w/ browned butter sage sauce: My MIL, Judy’s broccoli casserole: Jessica’s roasted mushrooms: The hit of the night (so I heard – I didn’t eat them). Jessica’s challah dressing with dried fruit: Jessica’s corn pudding: My SIL’s fruit salad: My cranberry and orange sauce: My gravy: My MIL, Jo’s rolls: My niece’s pecan and pumpkin pies: My MIL, Jo made an apple pie, but I missed getting a picture of that.

Sausage.

Had this egg and sausage casserole for breakfast yesterday morning: We wanted the leftovers this morning. Leftover egg casseroles never taste very good. Microwaving overcooks and toughens the egg custard and the oven just dries them out. So, I did the leftovers in the CSO on convection/steam at 350F for about 10 minutes. It was JUST as good this morning as it was yesterday.

Thanksgiving day parade watching breakfast: Egg and sausage casserole. And again this morning.

I haven't a clue what this little thing is. It was in a chest of old silver that my father gave me awhile back (I am the only person under 80 in my family who will polish silver, so I get it all): The only thing written on the back is "sterling". Anyone know? @andiesenji?

That meal looks amazing! Every bit. But the green beans are speaking to me for some reason. Time to put the big Club aluminum on the stove and get some side meat out of the freezer, I guess!

The idea of eating cooked lettuce makes me just slightly less sick than the thought of e coli. 😏

Yes! I am so thrilled to finally find someone who shares my truffle aversion. If someone at the table orders something with truffles, it ruins my meal.

Madly in love with non-stick foil.

A late item for our church bake sale. Someone wanted a Gingerbread cake with Cranberry filling for Thanksgiving. Unfrosted: With the Cream cheese/orange zest frosting:

Better toss that lettuce, sweetie!

I love a crust with suet. My stepdad was British and when he could find it (easier now, but very hard to find in our area in the 1970's), he would make suet pastry. He would sometimes make steak and kidney pud sans kidney just for me (my 9 year old self was NOT eating kidneys).

Last night was something super trashy that I've made since we were broke newlyweds - tamale pie: Just canned tamales, shredded Cheddar and Hormel chili with beans. I grew up eating canned tamales and saltines, but I don't believe Mr. Kim had ever seen tamales before. So, when I set a bowl of them down in front of him at the table one night, I blew his mind. I came up with this combination that he was more comfortable with and it is still a favorite with us. Served with cornbread: chips and bean/queso dip: and sliced Campari tomatoes: Tonight was just hot dogs, chips and fixed up Bush's baked beans: and The Salad:

Scrambled eggs and a pretty decent croissant from Lidl: