heidih

I took @SLB to mean wow seriously awesome/you gotta be kidding me you got that in hospital

Hope not pay wall - great history of Franzia Fascinating https://www.newyorker.com/magazine/2009/05/18/drink-up

I assumed (I know - danger danger) that it was loose cauliflower. I;'d get it growing regular c-flower in hot area, and there is a variety intended to be loose. Kinda long video but he explains well. Love the cabbage leaf quick blanch

@scubadoo97 wow what a gathering. So you can cook and cleanup on site?

Here us the start if her gravy. Hope she chimes in with fl process. https://forums.egullet.org/topic/159682-thanksgiving-2019/?do=findComment&comment=2222837

In my experience the problem for some is the Indian curry they experienced with a strong cumin element - that spice can overwhelm a dish if not properly done and also kinda comes out through your pores. I use curry as a general term for a quick stew with lots of elements. Doing one now with shrimp, pork sausage, lots of allium, mushrooms and a peanut pounded with black pepper seasoning. Mustard crept in. My hands today rebelled and could not get the coco milk can open so yogurt had to step in. Forget names and call it a stew.

And toasting can be a big save

Hey I have Liptons in the pantry and it makes a decent iced and you pumped it up with the Meyer lemon. I had a friend who generously shared from her prolific tree. Sadly my ancient sick "regular" lemon manages only a handful a year and not aided by drought.

My ex had a similar great food experience. He worked in high school as a janitor at the hospital his mom was head dietitian at. My MIL could not cook but the cooks reportedly did a fabulous job. He dragged me down early n our relationship to speak with a retired one so she could share his favorites and I should replicate. @liuzhou though hospitalization sucks it appears the food is at least a bright spot. Looks pretty enticing considering the situation.

Nice looking cuppa - but was TEA involved

That Japanese jello thing is a fond memory from when I lived in a heavily Hawaiian Japanese neighborhood. def not a repurposed jello item. Taste - meh - but pretty https://onolicioushawaii.com/rainbow-jello/

I would cube it and mix with whipped cream or Cool Whip and crush some cookies on top - could be more elaborate but that is a quickie. Kind of a middle America Eton Mess

My aversion is from childhood - never ending beef steak and roasts butcher dad brought home - hey free.... I do enjoy things like well seasoned pork butt slow roasted to falling apart and lamb shanks. I was so surprised when my Viet born friend and cooking mentor who is a great cook (and eater) expressed affection for prime rib. To her - a '75 evacuee it was a luxury I think.

My method as well. Plus I don't like hunks 'o meat on the plate

That of course brings the classic Lucille Ball in Italy grape stomping to mind

Referring back to your dis-interest in the birds as not on the menu, the above referred to puffins are human fodder at least in Iceland. And the plant shot of what look like nasturtium seas - they are excellent pickled and remind many of capers - but way less expensive. I usually do them but drought decimated my stands this years...

Impressive "cow pie". seasickness sucks. The fried seafood and chips entice. I have heard of the mushy peas as a side. Are they seasoned other than salt?

@liamsaunt That stuffing sounds unappealing to me. I am surprised they want business as usual - but everyone mourns differently. Hopefully someone will step up and be a pleasant cooking companion. Food memories can evoke powerful emotions. I was pleasantly surprised at the market this morning that the plump looking Ocean Spray bag of cranberries - standard 12 oz - was $2.50. I grabbed one for now. The marketing on the bag is to buy 2 - one for now and one for freezer.

You are a champion of a dad. Yes intensely flavorful and more dry than one would expect from the region.

On eG I think we call that "glamping" though I think @Duvel and family are more on middle ground. https://forums.egullet.org/topic/70840-camping-princess-style/page/4/

I did ginger (grated) and orange once. Well received

On the side green dish: I usually did buffet for large gatherings with guests arriving at different times so everything had to hold up well. 3 guest favorites - - due to staggered arrivals I did a large pot of a green soup for them to enjoy pre-meal. Simply spinach, some allium, chicken powder (yes!), and maybe potato for creaminess. Served themselves in small cups. Gets the green in. Years later one guest and his elderly mom mentioned it and how they enjoyed it - steamed baby boy choy with Chinese sorta sweet sausage but another dry type would work. My 1/2 Viet god-daughter hugged me. - more recently bagged (yes) Sweet Kale salad like this. Fresh but holds up for hours. https://www.taylorfarms.com/products/sweet-kale-chopped-kit/ ETA for OP - the soup in a crockpot for warming, and the salad both fit into the limited cooking heat situation

I really admire your family "rolling with the punches" - clearly you are a problem solver and that "barrel" is pretty cool.

Then you might enjoy following @Shelby's hunting adventures and hercooking woth the meats

Do you source your venison from a vendor or are you a hunter