suzilightning

they are good for dusting........

I too have a hording instinct when it comes to side towels/dish towels. Right now the snowflake /cardinal/snowmen are out. They will be put away with the reindeers in about 2 weeks when the hearts and solid reds will come out. When they become too raggedy they become dust towels......

Andrea..... I never knew about kummelwick rolls until I went to school in western NY......it seems to be a local thing since I can't get them east of Syracuse NY unless I make them. And believe me beef on 'weck is one of the most incredible tastes in sandwiches - either Buffalo or Fredonia style. please try them the recipe I use is from the Stern's ....

@ChocoMom since you make potato bread have you ever made kummelwick which is based on a potato bread recipe? It is wonderful with all kinds of meat......ask anyone from western NY

He is a prince among men.....

Interesting.... Just finished reading the Shake Shack book which includes recipes (meh) but more interesting to me was the philosophy and how they adapt their recipes to local areas. For example they have a butcher make halal meats for the Doha and other middle east locations and rely on local distributers to put their spins on ingredients they use in various dishes. As I was reading it Johnnybird asked if I had heard of them and if I thought it was worthwhile to add the stock to our portfolio. HELL YES!!!!!

So the 60F degree day of yesterday is gone and the jet stream is roaring above, drawing in cold air by the minute into the clear blue sky. Craving tomato soup so will try something I've been meaning to... tomato soup with roasted fennel. Been thinking about this for a while and mulling over how I want it to taste. Normally I only make tomato soup in the late summer/fall using fresh Jersey tomatoes but have been thinking about working with some of the newer roasted San Marzano tinned tomatoes. I have fallen in lust with roasted fennel - thanks Ed(my friend's husband who used to work in restaurants). Now just thinking of what else I want to do as far as spices/herbs/etc.

see just above caroled

I have 2 extra bundt pans that were unearthed from the basement rubble apparently brought here from somewhere in Poughkeepsie. pm me a snail mail address and I can dispatch them to whoever needs them........

Love it....though can I have mine with a hard scrambled egg, please?

John's idea of French toast has now devolved into this: start heating pan up beat up eggs soak bread in eggs add olive oil to hot pan put bread in pan with olive oil Cook until LIGHTLY browned - do NOT get any kind of heavy brown on the bread. If you do scrape off - it will cause cancer. Top with real maple syrup.

@liamsaunt, I am strangely, inextricably drawn to that chicken. Did you use a particular recipe?

Before all the cold hit us I harvested all the parsley I could but covered up the little bitty shoots. Today went out and checked them and they survived!!! Also got this year's yellow primrose on sale at our local Shoprite. Will put it into the ground to join the other eight or so I have and it will bloom again later in the fall.

John has been eating on the arroz con pollo. I had gone shopping this morning and bought a loaf of Thomas' cranberry swirl bread. Toasted that up then thinly sliced turkey, cranberry sauce and some miracle whip and a cup of hot tea.

Last night arroz con pollo when John finally got home. Served with some sautéed red kale and garlic. Leftovers for tonight.

1 slice of Portuguese sweet bread, miracle whip, cranberry sauce and thin sliced turkey breast...........makes me really, really happy. Added a small salad of red chard leaves, minced up Persian cucumbers and a light vinaigrette. Course I had the same thing for dinner last night but added some Mr. Ron's coleslaw to it just for the vegetables.

Finally feeling human after having a horrendous head cold and just put a set of Portuguese sweet bread to rise. Hopefully by dinner I will have some golden loaves so I can put my leftover turkey on them with some miracle whip and cranberry sauce.

using up our Christmas leftover turkey breast... or least part of it. I had leftover turkey stock, leftover gluten-free spaghetti and the turkey breast so for John I chunked up some of the meat, warmed up the pasta, made gravy with the stock and had rehydrated some mushrooms which got sautéed with some minced onion and garlic and all mixed together with some frozen petite peas. Into a casserole with a dusting of panko and grated Italian cheeses. I heated up some sausage dressing, peas and carrots and mashed potatoes then added some turkey and gravy with cranberry sauce. Thinking about turkey pot pie for tomorrow. I'm pulling some ground bison for a burger....starting to get tired of turkey.

"buttery crackers" some cheese from Aldi, some red Anjou pear slices and a throwback to my childhood - those "buttery crackers" with a thin layer of Miracle Whip and a thin slice of blue cheese...........extra grapes on the side but NOT bubbly

less than 32F out the kitchen door......

Well the turkey breast is thawed and will be removed from the frame to be dry brined for the next 24+ hours in the fridge. Bones will go to make stock - especially as the outdoor freezer is working right now. Thawing some sage sausage to go into the dressing. Baked sweet potatoes, young multi colored carrots and peas. Oh, yeah and that canned cranberry sauce.

too bad you aren't closer to us..........

do you at least have a gym nearby??????? John is due back later today and I picked up a half pound of shrimp. Making something for him I haven's I years .... shrimp etouffee with some rice.

Some nice swag there. John and I don't celebrate our holiday until New Year's Eve and follow that up with a birding trip on New Year's day as we head north to be with his family during Christmas itself. My sister-in-law did give me some solid beechwood cheese markers. John is going to get wild blueberry jam from upstate NY, beach plum jam from Rea's farm in Cape May, pure maple gold nuggets from upstate NY and a pina colada rum cake from Bermuda.

Maybe Wendy's?