BeeZee

I actually used a small amount of our leftover turkey from Thanksgiving, had some jarred red mole sauce so I threw in the chopped up turkey after simmering some veg and beans.

@blue_dolphin that combo does sound delicious. I wonder if you could riff on it and use some salsa macha to cover the spice and the peanuts...hmmm

I'm spoiled, the imported ones that my BIL brings during the holiday season are so good...they aren't hand made, but good quality. A local Italian deli had an Instagram reel showing shelves upon shelves of imported varieties, I'm trying really hard to stay away. BTW, I had the brilliant idea of using two pieces to make an ice cream sandwich, like how they sell gelato in brioche in Italy. (oink oink)

@Mjx, I know what you mean, I've had plenty of the square knishes and the dough is pretty thin so I think the potato filling fuses slightly with it. I think because the fried ones cook faster, the filling stays more "fused" to the shell. The round ones definitely have more of a thicker dough/crust aspect and do separate from the filling, but they are usually baked.

That's a borek, not a knish - which is certainly delish in it's own way. But my Jewish Bubbie would smack you for suggesting it as being "knish like"😄

Most of the square knishes around here (NJ) are made by Gabila’s, and are fried. I found this recipe which looks plausible, but I haven’t tried it: https://www.copymethat.com/r/p3LZOk5l/gabilas-style-potato-knish-developed-by-/?is_macua_ios=1 They do have a thin crust rather than crumbs.

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?