suzilightning

It's in Recipe gullet.....

While the turkey stock works..... pulled a premade lasagna for John for his lunch tomorrow which will go into the oven with turkey tetrazzini made with leftover rice noodles, some of the stock that will be thickened with some arrowroot, carrots, sweet peas, sautéed baby cremini and onions and topped with some crunched up potato chips.

Green goddess Just have been making a red French dressing I like My great grandmother's cooked dressing for coleslaw

Gift card to a local high end supermarket? As mentioned above a gift certificate for a class somewhere I have a gift certificate for CIA on my refrigerator list at all times......unfortunately it is usually ignored.

OK...so what if you reduce it a bit so you can have some turkey stock for gravy rather than soup?

lasagna rolls which were my moms favorite that I made for the repast at the Legion Hall.........

Smart dog......

Hey.... I live in the land of diners! are you sure you aren't a hobbit? second breakfast anyone? and how does that play out at Lake Champlain?

just made Johnnybird some scrambled eggs, the last of the gluten free rolls and half an avocado...... uhhhhh.....can anyone say it's too freaking late for breakfast?

I have to use drained Lactaid cottage cheese just so John can eat it...

To all of you who have lost physically or otherwise loved ones I just want to visit you...hug you...and cook for you. Years ago I read a book by a pair of southern writers(sorry I hope someone can supply names) about how they deal with death in the south. I've also read some of Julia Reed's work on the same subject. When my grandfather and later my mother died on the east end of Long Island folks brought us food and casseroles. Especially that funereal favorite out there of jello with cottage cheese, pineapple and sour cream. I was younger when Pop died and did remember getting drunk at the wake(what we called the repast) and then shoving a piece of cake in my cousin Bertie's face. Not my best behavior. When mom died I found solace in cooking - for others. I did not want to eat. John has lost his grandmother and mom but food is NOT part of their world. The repast for Grandma was catered by Subway. For his mom people sent some cakes, cookies and fruit to the house and some to the nursing home that the family shared with the staff. To those dealing with loss I would like to offer an idea - HALT. Hungry, Angry. Lonely, Tired. Please recognize this and try to take care of yourself by having a few bites of something you want or have a taste for or a few sips of some tea or seltzer. There are two other phrases that have been alluded to above - Fake it until you Make it. Act as If........ the pain diminishes with time though never goes away.

Ohhhh.....are we going to see lightly grilled backstrap? Do you have some lingonberry jam to go with it? That eggnog recipe is interesting. I used to make one that started with the egg yolks, sugar and alcohols that "cooked" in the fridge for about a month then finished with the beaten egg whites and cream. Unfortunately since Johnnybird became lactose intolerant (and alcohol exacerbates his IBS) haven't made it in years. How about some meatballs? Or lasagna? Meatloaf? Stew? I adore venison and so glad it got cold enough to field dress..... When is your pheasant season?

Ohhhhhh.....those duck remind me of the pans and pans we would do on Friday for service over the weekend. One of my jobs was to drain the fat every minutes or so and flip the birds at the same time. We horded the fat and actually used it for specials when we made rosti.(did I mention my boss was Swiss by extraction?). A l'orange or Montmorency depending on the bosses decision that week. I have fallen in love with an Ina Garten recipe for beef filet slow roasted after being massaged with kosher salt and wrapped with tarragon leaves. Not crazy about the sauce she uses but love how lovely the meat comes out - faintly scented of anise from the tarragon(one of my favorite herbs) and without that nasty dark ring around the outside. Give me that, some mash and some carrots and peas and I am a happy camper.

Came home with a ham bone from T-dinner on Saturday and a turkey carcass from the actual day. SPLIT PEA SOUP for dinner last night. I LOVE split pea soup and never get it since neither my husband nor his siblings like ham but I'm not above scrounging a bone from wherever I can find one - and, yes, I did ask if anyone else wanted it first. Next up - turkey stock I am going to freeze to make gravy with to go with the frozen breast.

I have the makings for the pumpkin olive oil bread I like. This time I'm going to soak some raisins and incorporate them. Johnnybird likes anything with blueberries so I do make a blueberry lemon quick bread for him when I find good blueberries as I hate to use frozen ones. I do make his grandmother's apfelkuchen which looks a lot like @Anna N's but without the nuts.

OMG.... I was just thinking of this but made a meatloaf instead

and which do the lovely faces on the left prefer?

OK just asked by the cousin who has taken over the monster that is the Reed Thanksgiving dinner to make my family's Portugese sweet bread but then she said they aren't eating a lot of bread right now... I'm making a bunch of small loaves. Got a text from my SIL asking me to make sausage stuffing....I have NEVER made sausage stuffing and choose not to.......especially since the person who asked for it has chosen not to go .... Oh... the strum und drang................

Linner? John left so I am not constrained by gluten free cooking ( I don't want to be a short order cook at home). Made a small mac and cheese with Cabot cheddar and some small pasta; bison meatloaf with a panade of panko and Dijon. Sauteed yellow and zucchini squash and steamed then sautéed broccoli crowns. About to start the request from up north and make small loaves of Portugese sweet bread to take up to Po-town. Before I start that I need to go and spend the last bit of nice weather with the cats....

Spoken as though you had eaten down here in the land of the diner.

Not sure how to link but over in Food Traditions and Culture I had started a thread on "Bread with Meals".

Chicken soup with extra brown rice noodles for John. I had Ritz crackers; John had a gluten free roll with avocado oil and half an avocado with a sprinkle of salt.

Faux Cobb salad with mixed greens, diced tomato, swiss cheese, chopped chicken breast, thinly shaved red onion, French dressing and a smattering of coleslaw dressing. A Bosc pear with blue cheese and something new to me, Finlandia sweet lemon creamy cheese. John has brown rice pasta with bison spinach meatballs and some red sauce.

Cleaning out the freezer last week I took out a package of chicken bones and one of vegetable scraps so made stock. With the stock I used up some rice noodles and roasted chicken breast to make soup. Added leeks, carrots and parsnips and have been eating it for breakfast the last few days.

YEAH!!! and please include the kitties....... We met a wonderful couple who had retrofit a smallish van when we hit OK earlier this year and went from MI to the southern areas . Some of the best folk we have ever met. Course I want to hit up Duluth from mid September through late October for the birds. Spring was good but fall is better!!!!!