heidih

So this happened and was well received. Early for me at half past noon so I just picked. Elders eat early. I'll work on leftovers through day. i am squirreling the bones for a soup/stock. Pain free day mostly so far. No images as not pretty presentation. Hope y'all are enjoying your food.

So it is stuffing in the bird and dressing baked i a dish, and both will be present?

Yams are something I want now - she does a lovely job, Look forward to your pork. Ild love to see them unpacked to get a better idea of their nature. I have no input re Instapot.

I envy those who actually have folks coming though I am pretty Covid picky on interactions. Father home till Tuesday when he has aortic valve replacement so his fantastical idea not grounded in reality of great family Thanksgivings is his desire. Only 3 people. Turkey legs, green beans, cranberry from can, and cornbread. His wife is doing the legs with potatoes in pan. I am twitching from lack of cooking so I am pre doing the cornbread now, then the green beans (coconut milk, mustard, ginger simmer - soft for the elders). They won't eat sweets so I am not even going there. Also reducing the dishwater tasting liquid she boiled turkey necks in yesterday with some smoked turkey bones from freezer. Good base for a soup. We shall see Al underscored with medically directed low salt protocol.

It has been popping up on internet lately. Unfortunate name. Let us know how you like it.

A Los Angeles Times headline today "It’s been decades since Russ Parsons — our former Food editor who is now delighting Irish Times audiences with his culinary know-how — turned his mom’s recipe into a Times classic." They refer to it as Mom Parson's Cranberry Sauce. Paraphrasing @russ parsons: 1-1/2 c. sugar, 3/4 c. water, 3 cloves, 3 allspice (berries), 2 x 3" cinnamon stick. Boil couple minutes till clear. Then add bag of cranberries (12 oz.). Give it a few minutes till they start to pop. Off heat stir in grated zest of an orange. Refrigerate 1 to 3 days. Fish out spices before serving. Personally I like a touch of salt and a grind or so of black pepper.

Yes we know but the play on it was to a silly person like me irresistible. We have all seen the cartoons/videosa bout cow emissions for example.

Would have loved to see the interior shot. I like the bit of nuttiness a touch of whole wheat adds. Nice topping combo.

That would be beans with cabbage and perhaps sausages. Also the childhood chant "Beans beans the musical fruit, the more you eat the more you toot"

Wow @kayb I've never even eaten one. I like the fresh/frozen versus dried coconut. Thanks. Sounds lie a wonderful indulgent treat.

He was great

When I had an extra freezer I'd give them a good wipe & rinse and tuck them in until next use. In my mind that kept them sanitary enough for next go

I was wondering about the deviled eggs I see on several of your menus. To me they are "Easter" but they are not art of my tradition - never had one until well into adulthood. Is it just an easy make ahead for general festive occasions (and Super Bowl) ?

I will admit to using the disposable pans for years when I was the solo cook and dishwasher for large gatherings. $1 at discount store. Like @Porthos I learned to use the heavy sheet pan underneath after an Easter ham incident. I roasted necks and wings ahead and made stock. I deglazed with hot stock and my trusty wooden spoon. The ridges not an issue. Finished gravy in saucepan

I know the US grades but what do the Canadian ones mean? Is it the level of marbling or? Thanks

Personally I'll look forward to @kayb's image and description of the coconut cake. I've never had one. Odd for someone who loves coconut. But I'm not a big cake person generally.

Nice @Kim Shook The color alone makes me happy. Stepmother went to the upscale market today and found turkey necks @ $3.49/lb - no bargain but she was excited - an option should dad get out of hospital by Thanksgiving - they are bone nibblers Whole turkey not happening. Who knows what his food plan pre-surgery will be.

I never knew they existed as a popular item until the movie. Which has nothing to do with them but takes your head there. I also never "wasted " greenies hoping for red ripe greatess. https://en.wikipedia.org/wiki/Fried_Green_Tomatoes

Yes our well known favorite in L.A. is Roscoe's https://www.roscoeschickenandwaffles.com/

It was never my choice, but does bring flashbacks of the surfers in Baja carrying boxes of their empties to convenience store to redeem deposit/ fund next rounds

I thought the partial of the beer bottle looked famiiar

@Duvel Corona? Nice color on meat and potatoes. Comforting indeed. @Ann_T The halibut texture is beautiful

My local Kroger has taken to displaying high percent cocoa bars in the wine aisle and stocks the bottle bags that say "get in your 5 a day - wine is a fruit"

But that is the great divide between the 2 types. El musho - not me - the firm spicy one - yes me

OMG 80 mph! I think it was Nixon who slowed us to 55 during the Energy Crisis and it took years to allow 65 again. 80 sounds Euro Autobahn