BeeZee

@Smithy, thanks found that recipe online. It has apples, cranberries, and pecans, which will be a nice counterpoint to the bread dressing if I do need to make both.

I may have a guest for Thanksgiving dinner who must eat gluten free (sorry, no gravy for her, not making two batches) does anyone have a favorite recipe for rice dressing in case I need it? I don't mind making a small batch in addition to the bread variety since I will eat the leftovers. My bread stuffing/dressing has mushrooms and onions, so an alternate flavor profile would be nice (maybe dried fruit?).

Roasted delicata squash seeds. They are pretty small so you avoid the “woodiness” that larger seeds (like pumpkin) can have. Got a little darker than I intended, I was preparing dinner and heard popping sound in the oven...

I am on a mission to clear out the freezer in advance of Thanksgiving, so I have been pulling leftovers out and also using all of the odds&ends I had saved (for future lunches) to supplement. Friday was chicken chili with rice/beans. Saturday was riced cauliflower “fried rice” with some leftover quinoa mixed in, leftover grilled chicken diced up, the remnants of a bag of frozen edamame, and a few fresh carrots sliced into the mix for some color. Served with a couple squirts of sriracha.

First thing I would check if the turkey needs to be Halal. If they are very observant, they may not eat it otherwise. I would try to integrate some more savory flavors rather than everything being sweet, so for example roasted or mashed potatoes. And maybe a fresh cranberry relish with orange and ginger, which would be leaning towards chutney and more familiar. Sounds like you will have a very nice time regardless of the food!

Chicken cutlet with roasted eggplant and ricotta on Italian bread/roll from DiPascale's at Meadowbrook deli. Sorry, hungry and took a bite before I remembered the photo!

Tribbles!

Georg Jensen...I like Scandinavian design for tableware. Simple, sculptural, functional.

Well, it was a steal...😜

I go to Whole Foods in Cherry Hill on weekdays as it is close to my office. Rt. 1 location is close to home. It is disappointing to order online with no way of knowing an item is out of stock, they obv don’t have a robust POS software since most online retailers for clothing, for example, will know as soon as you select your size whether the item is available. I have wondered if the convenience of online grocery shopping offsets the drawbacks. Since you would be otherwise unable to shop at WF, certainly it provides a great service. Whether they do a better job with your intended purchases in the future is the question.

@JoNorvelleWalker, is there an option to select “no substitutions if item is out of stock” or something like that? And I would definitely complain to customer service about the incorrect weight charge on those figs. Strangely enough, one time when I stopped in WF near my office around 8:30 am, there was something from the produce dept that they hadn’t gotten coded in yet so the cashier gave it to me at no charge.

I skipped the bread and put a blob of peanut butter directly on a banana this morning. It’s a classic.

I tried some Cholula Chipotle hot sauce at a local Mexican place and it was a nice blend of sweet and not too much heat. I'm not into super hot sauce, it was just a nice little extra flavor on some chips/guac. Bought a bottle at the local supermarket.

Coworker said he dehydrates chili peppers in an air fryer, 20 minutes does the trick.

Apparently pawpaws grow somewhere in our area, a local ice cream shop that makes seasonal flavors from locally sourced ingredients had some pawpaw ice cream recently. I really would like to taste a pawpaw.

Caramel apple rolled in chopped roasted peanuts. Is there a better snack to allow you to feel virtuous (look, I’m eating an apple) while getting a dose of candy. Plus it’s on a stick!

Consider the “dairy” meal as eaten by Jewish people who observe Kosher dietary laws, blintzes with cheese (farmer, pot, cottage) would not be uncommon as part of a light meal. Sometimes garnished with a fruit sauce, sometimes a sprinkle of sugar on the top of the rolled up crepe.

@Katie Meadow, glad you enjoyed your dinner and more importantly the wedding!

Those are like sculptures and it would pain me to cut into them! My cake was very simple and in fact I didn’t even pick out a design, I was more concerned with the taste (raspberry filling, white cake) and left it up to the chef.

Ate several pieces today, that would be 27 hours marinating, markedly better. I didn’t have any chilis, so mine are just salty (in a good way). They would make a nice side dish with a few drops of toasted sesame oil and toasted sesame seeds. Next time I may chop into slices rather than sticks, better for topping rice.

Deep fried olives on a stick, those need a beer to go with, could be tasty.

Made a batch, tasted one after 3 hours, definitely needs more time. I didn’t take the time to destring the celery (too lazy) and I am doing the marination in a ziplock bag where I just pressed out as much air as possible, so it may take longer to infuse. Does taste good in the interim.

Yes I do, when you bake the tofu to firm it up, the texture doesn’t change the same way “raw” tofu does. It remains sort of chewy, which I like as I use it to top salads or grain bowls.

Batch of chimichurri baked tofu, for future meals (one eaten for QC). I had leftover chimichurri from the weekend, so I decided to give it a try as an alternate to the usual asian flavors I use. It works well!

well you all compelled me to a small ranch dressing dippage. Hard pretzel dipped in ranch. I looked in my office fridge and there's probably as many bottles of salad dressings as I have employees...at least 2 different types of ranch dressing (supermarket house brand and all natural variety...each belongs to a different person).