lemniscate

Online order for dried morels at Costco, never saw this carried before. It's been a decade since I ordered morels. It's a splurge but 1 lb of dried morels is a lot of morels!

Wise, wise words. No way to say this any better. This is the way.

football, any or all of the games today along with Pip's Cinnamon twists . I tried these through Misfit's and we were wowed by them. Out of stock at Misfit's (of course) when I wanted to reorder. I ordered thru website. I tried the Honey BBQ also, not wowed, not bad but eh. Cinnamon are the way to go. Their white cheddar cheese balls are good too but I don't think they're better than local available equivalents.

It's chill, grey, and drizzly here. We needed an afternoon hot chocolate. I had regular old Swiss Miss packages and malted milk powder, so whole milk went into the milk cafe frother. Then I thought let's make this a happy hour hot chocolate, some Laird's apple brandy went in at the end. Wow, that a great combo, puts a real twist on the apple/chocolate flavor meld.

Found a forgotten portion of pasta dough in the freezer (likely made for Thanksgiving, I think I did 2 portions before for prep). It was a little creaky, but got easier to work as I put it thru the rollers. Tossed in butter and dusted with mushroom broth powder. It's breakfast today.

I’m going to use it to carry all my bad decisions. It’s surprisingly spacious.🥸 I am really thinking I will go back and snag a couple more of these.

No pear/chocolate in stock this year. I tried Demi Sel Flamigni panettone and I love it. I also have a Fiasconaro chocolate one on deck I gifted a limoncello version to a family member already. These were all after Christmas 50% off purchases.

It's a great traveler, but for traveling I just use the flat and/or the grill insert. Use it in several hotels/accommodations. I wish it had been a roaring success for the vendor, but alas, not to be. I use the other inserts infrequently at home. I love it for patio cooking. I evangelized the travel and out of kitchen use as much as I could. I was one of the early adopters who paid the full(ish) price on the unit + inserts. Early bird I guess got the inserts in this case.

I saw something online about mixing it with ginger ale, that sounds wonderful too.

I'm sold. Will pick some up tomorrow.

@chromedome I tried to do the dozens of cookie + decorating thing once and realized how hard it is on my upper back to hold the piping bags steady. Never did it again, you definitely have to have stamina. And I was a much younger person back then and gave up due to the pain of decorated cookies. @Duvel I am in awe of that soup. That reminds me of the old children's story "Stone Soup", at least how I imagined the soup to be at the end of the story. I want to make something like that, just need to find a few dozen or so like minded carnivores to participate. I saw a video of a Calabrian soup, with all the possible pieces of pork on Pasta Grammer youtube channel and have been mildly obsessed with the process and the celebration of these types of soup. I know there's a ton of work and planning but Wow, the payoff looks amazing. Hopefully you enjoyed your own fruits of the labor as much as the guests.

It was veal. One of my elderly relatives was mentioning how they used to eat veal a lot when they were young, so I splurged on a mail order veal roast and made the cutlets. Veal is not something found in supermarkets around here.

I was really pleased how my schnitzel came out, I think someone took a picture, I didn't because I was focused on the process. I found out I prefer schnitzel with lemon squeeze vs. gravy. Dinner was al fresco and we played Bingo (eG-friendly Amazon.com link) for a while which is an all ages game for our group. The weather was a bit overcast but the sun eventually peeked though. Peaceful A selection of pie slices from Rock Springs Cafe was the dessert offerings. I went up a couple days before Christmas and grabbed a selection. I've been imbibing with the ube flavored egg nog every morning while off work. so smooth.

I hope I can find that pear and chocolate panettone I had last year. It was stellar. I think I remember the deli I got it from.

I made a big lot of green chile stew (beef) early for Christmas Day. But the way we've been plowing through it, I don't know if I will have it for long. It's that good. I made my @ninagluck egg nog late, so it hasn't had much time to temper. I went off recipe a bit with a batch and added ube powder. Who doesn't love purple egg nog? It's fiery thanks to the everclear base, but the vanilla ube notes are really nice. My Christmas Eve meal is planned to be weinerschnitzel, mushroom gravy, mashed potatoes, braised red cabbage. I am precooking the veal cutlets sous vide ahead of time. I have some Modernist Pantry Ever Crisp and CrispCoat to use added into the breading for extra crunch and stability. Precooking the meat means you just need to focus on the desired breading color and crisp, I find it a very friendly way to deep fry meats, I use that technique for chicken wings also. This is also my first go at schnitzel, what's that old adage? Don't try new recipes for Holiday dinners? Bah, humbug. I think dessert will be cinnamon crisps with a sweetened cream cheese dip. Need simple one this time.