BeeZee

My sister had brought over some Hachiya persimmons at Thanksgiving, I had only had Fuyu variety previously. It's pretty obvious when they aren't ripe enough, as I'm finding out. Those tannins!

“Birthday Cake” Rice Krispie Treats-kids love sprinkles . Cut up that big pan into squares. Low effort, looks festive.

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

The turkey carcasses (plural, I had 2 bone-in breasts) were turned into stock yesterday. I picked a lot of meat off those, since I carved them quickly for service. It will be used for enchiladas or something in the future. I have to skim the hardened fat off the stock today, then into the freezer it goes. I like turkey, but I don’t want to see it for a while.

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.

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

@rotuts, For sure, at 0.49/lb, you're netting around 7 lbs of meat from turkeys that size (not to mention stock from the carcass), it's still an outrageous bargain.

Picked up frozen mini vegetable soup dumplings today. I don't recommend them, they were tasteless and gummy. I did microwave per pkg directions. They were sampling the stuffing flavored potato chips, which were tasty!

Just so happens I had duck breast at a restaurant on Saturday (cooked to medium, very similar to @weinoo's example) and the thicker end had a bit of tendon and it was tough to cut, was your entire duck breast tough? Maybe they were poorly trimmed?

Halved, roasted until dark, cacio e pepe treatment (LOTS of freshly ground pepper) is our favorite (but not served for Thanksgiving). As a child, I don't think anyone thought to make them any way other than boiled/steamed (green meatballs, as DH calls them).

Anyone done some planning or prep yet for Thanksgiving? At this point, I've got a loaf of (stale) bread in the freezer for stuffing/dressing, but nothing else done. Probably will have 10 people. Since I do a "make ahead" turkey gravy, I'll probably buy turkey wings this weekend and contemplate doing that to get it out of the way. Hardly anyone in my family will eat homemade cranberry relish, so I'll just throw in the towel and buy the cans. I think I'll start dinner with a salad that includes butter lettuce, citrus, and nuts (maybe pomegranate seeds if I get a good one, which hasn't happened yet). I always make too many vegetables (I'm the primarily the one who wants them) but I'll probably keep it simple and just make roasted green beans with lemon zest, and maybe some roasted delicata squash with a maple drizzle (leftovers freeze well). Mom will bring her reliable "twice baked" potatoes, stepson's wife will bring desserts (she's a baker, thank goodness). Sister will be requested to bring wine since I never know if/when she and her husband will show up, I can't put any critical tasks on her.😉

Meal prepping stuffed peppers, GBP haters avert your eyes 😆 Used combo of ground chicken and minced tofu in the filling…I cook the minced extra firm tofu first in a hot pan to dry it out and make it chewy. Lots of veg in the filling (mushrooms, zucchini, onion, tomato, spinach).

Looks perfect to me, putting it in my list of eggplant recipes!

Leftover from last night's dinner...sort of Thai red curry with chicken and spinach.

Won’t win any beauty awards, but made a “stewp” to feed my comfort food need while home sick. You may have heard the phrase “future you will thank you” and I was thankful to have some good stuff in the freezer. The meds are screwing with my sense of taste, but salty savory generally works. Bunch of leftover cooked carrots and parsnips from the freezer, fresh lacinto kale, brown rice and soy curls (protein) all simmered in garlicky chicken broth.