heidih

Lovely snorkel/dive spot. I think the live ones are pretty ooey/gooey I do recall long ago trying to avoid stepping on some when there was a swarm in towards tide pools - https://caseagrant.ucsd.edu/seafood-profiles/california-sea-cucumber

Since you already have carrots and parsnips I's favor a tangy slaw with your comfort menu.

Nobody called 911 re a body smell?

My mind walked away at braising a pork tenderloin. What straw did that result in with a lean mneat with no connective tissue. Maybe the term braising is mis stated.

And a dash of soy or Worchestir (oh screw the spelling) never hurts to add savory oomph. Good luck.

Oops in the left behind staples. - though improvisation can lead to good things. My immediate reaction was re-heat the rice with tomato product/cumin/orregano going in a Mexican rice way. The "eggs" are fully cooked and bacon browned but if they rest in the slightly saucy rice it might be a nice marriage.

Thanks @Dejah for the tangerine peel reminder. We are in drought but if my trees so produce this winter I must dry some peel Have not done that in years. I've put it o a list.

interesting as the fresh ones I get (the broader ones) are a Vietnamese branded company but local. They are lightly oiled sold in that head over heels rolled fashion and you do have to gently pull them apart..

Wonderful! I just want a cupful to make a simple soup with homemade noodles. It did remind me of Chinese Master Stock.

Always wish I was at your table. The mixture of different sorts of dishes appeals to me I also enjoy that you - the restaurant cook - embrace things like "Shake & Bake" - reality cooking " Nice shopping skills too

It should be dirt cheap in an Asian market.

Jiffy cornbread mix still 50cents/box. I never buy the French's fried onions, preferring the containers of fried shallots or garlic from Asian and Indian markets - but no current access so on sale French's will do.

Not to me. Kind of one note, blandish and non thematic. But what do I know except my personal, taste

No personal experience but I really like and respect Robyn https://www.sbs.com.au/food/article/2012/07/11/global-roaming-chiang-mai

https://forums.egullet.org/topic/99639-hot-banana-sauce/ I always had a bottle in the fridge. Kids used it like Heinz tomato. Once they found Sriracha they left it to childhood memory

BTW - I do realize i jumped the gun a bit on starting this. Had my dates mixed up! Spoke with butcher at Kroger this morning. Wanted turkey parts. He said they order them but if supplier can't fill whole order they don't send bits of it. His ordered fresh turkeys are still MIA. Frozen are here.

or the ice cubes

Planning and organization seem to be key. Bit from prior rod trips it seems you leave plenty of time for adventure. Great combo.

If you got the call they must enjoy your version. Expectations and traditions as noted above play such a role on holidays. A friend was freaking out years ago when she was an unexpected new mom at 43. Sent her teen son to me for a while and was petrified of making the gravy. I made it. I'd had hers before. Went the turkey wing/neck route and her husband picked it up on the morning. He did bring Broguiere's eggnog which my husband adored. I was nervous because I am not a gravy (mashed potato) person (ducking from shrapnel now). All worked out. At a friend Thanksgiving a couple years ago the hostess and her sister were trembling as I was not doing like their mother did. I backed away. I took a deep breath and brought up turkey with stepmom and cut her off at the pass on a whole bird. Nobody here wants the breast. I know how to cook it to moist result I just don't enjoy. (flashbacks to "eat the white - it is less fattening"... So hunting for necks and wings to roast. The 99 and 90 years old prefer bone nibbling. I'll do the mashed and gravy for them, brussels sprouts if they look decent, and homemade cranberry. Not an orange or tangerine ripe on trees yet so will go basic. I'll roast squash for myself. Pumpkin pie spiced tea cake for after with coffee/tea. If I find some chicken livers I'll do a rough chopped liver & onions to spread on some delightfully tart and crisp green apple slices for befores or afters. I hate eating at noon so I'll suck it up and pretend, then pick my food way through rest of day.

That sounds interesting/good. Are the shallots incorporated or on top to stay crisp? You fry or store ones?

Reminds me of a good friend addicted to very cold iced tea, She ordered some metal straws thinking"ooh super cold". Her husband bust a gut :Majella - metal is a heat sink so you are effectively drinking warmer tea!"

As things open up a bit I wonder if gatherings are planned and with supply chain issues what we are sourcing. 2 weeks out. I'd cook a turkey (smallish) just for 3. I envied a friend today who said she usually gets 2. "How big is your freezer?" Answer "The one in my husband's lab is empty". She assured me the docs only use the fridge part(!!!) I'm going to Kroger Saturday so I will grab a bag of fresh cranberries and check turkey prices. Hopefully some decent winter squash. I'm good with just legs/thighs but will see. My favorite stock for soup is from turkey carcass. My dad makes an odd ":stuffing" heavy on liver and sausage meat - baked in loaf pan, Really good in sandwiches. He is 99 so maybe his last - I'll prompt him. I prefer pumpkin bread to pie and I have some flavorful Granny Smith apples to play with. You?

Ah comfort. Your sausages are so incredibly plump. No bursting issues?

@RobertM Oh I understand that hesitation never made my mom's signature baklava and other sweets until her memorial service. Each year I do for holidays but still procrastinate as if I can not live up to it. Congrats on the effort and good result. Imaginative use of cornflakes rather than bread crumbs for moisture control perhaps. We used to do the bread crumbs with juicy apples in strudel. Corn flakes add flavor! Thanks for sharing.

I guess what differentiates it from regular pie - what makes 9it on "steroids". The crust top/bottom looks different, and certainly not round pie shape.