Shelby

I had a lot of fun cooking for just the two of us. I was glad to have made the gravy early (thanks again @Kim Shook). I prepped the green beans for the tart Wednesday (cutting and blanching) and hardboiled the eggs (more on those in a bit). Looking back, I should have peeled the onions for the creamed onions Wednesday too. Those little suckers took forever lol. This post will be a little long....I want to document so I can look back next year in case I want to make our own dinner again, even if it's not exactly on TG. Anyway, on to the food--and yes, I made a lot, but it's a pandemic and I wanted it lol. Ronnie has already had some stuffing, a piece of green bean tart and some turkey for breakfast. Wednesday night I set out my favorite Harbison cheese from the fridge so it would get nice and runny. I made a little snack platter for us to graze on during the day. Tried to watch the Macy's parade, made it for about 10 mins and then changed the channel. Our new favorite olives, Genoa salami, jalapeño jack, prosciutto, crackers, some (crappy) snack mix and one of the best apples I've ever eaten. All on a board that my mom bought me from @Ann_T that I love. Then the deviled eggs. Don't look too close. They aren't pretty. Since the beginning of my IP adventures, I've NEVER had a problem with the following recipe for hard boiled eggs: 1 cup of water, place eggs from fridge on trivet, low pressure for 5 mins. Wait until the thingy drops, remove eggs and put in cold water. I started to try to peel the eggs (I used the oldest grocery store eggs that I had). Terribly hard to peel and the yolks were still a bit jammy! Arrrrgh. I went ahead and made them, but they weren't my best. So, @Kim Shookyou are not alone in the bafflement of IP eggs lol. At 11 yesterday morning I brought all of the turkey in (we cut up two and brined them). I vac packed everything but a half a breast and a quarter and got them in the freezer. Then I vac packed the breast (salt and peppered with a couple of sage leaves) and got it in the sous vide--6 hrs. at 142.5F. Next I seasoned the quarter and got it on the CSO pan and poked it in the fridge to rest until about 6 pm. When that time came I poured some turkey broth in the bottom of the pan, rested the quarter on top and roasted it in the CSO at 350F until 165F internal temp. Backing up, I prepped for all of the other dishes and figured out the timing and which oven was going to be used for what (that was the hardest part of the day lol) First up, the green bean, blue cheese, mushroom tart. Ronnie never really cared for it, so I switched it up this year. Puff pastry, blanched green beans, sautéed mushrooms, blue cheese and Vivian Howard's r rated onions (I left out the thyme, added the onions and salted and peppered a bit more). He really liked it this year! Corn pudding using our (blanched and frozen corn from the freezer). Creamed onions with peanuts (this was a new recipe). I wanted the onions to be nice and soft and I knew that the amount of time the recipe says to bake it for wouldn't make that happen (maybe if you used frozen pearl onions? I couldn't find any). So I threw the onions in a pot with some butter and salt and pepper and just barely caramelized them, then added a bit of water and a lid and let them get a bit soft. I'd definitely make this again! Oh and I didn't have the breadcrumbs that I thought I had, so I used crushed up cornflakes. Worked great. Lobster Mac and cheese (ordered from Goldbelly--sorry @weinoo and others...I couldn't scratch it off my bucket list 🤣). Oh my, creamy and rich. I guess I'm a heathen because I inhaled it. I browned the breast up in a darto with butter This was the best turkey I've ever had. I will never do a breast any other way. Also heated the gravy, made the mashed potatoes and the stuffing (stove top) My plate (with the requisite canned cranberry) And the super fun ending.....Piecaken! (ordered from Goldbelly). yes a splurge, but I really don't like making desserts and this combined 3 in one! The bottom is pecan pie, middle is pumpkin pie, top is apple spice cake. I was so full, but I still did some damage to that dessert I hope everyone had a great day. I'm off to raid some leftovers!!!

That's so great! I just changed my box size to the bigger one for my next delivery which should be next Friday....I just want to see the amount difference. Plus, I'm really wanting to stay out of the store because I think the virus will be running even more rampant after Thanksgiving get togethers.

During the marathon of Thanksgiving cooking I noticed that my head of cabbage and my cucumber weren't going to make it much longer, so I got the kraut done. I think my food processor shredded it smaller that I've seen in others pictures... I just checked it and I don't see any bubbles yet.....

You have a beautiful place! Wallpaper is stunning!

Oooooh I love creamed peas! Didn't cross my mind to do both together....thank you!

I think it's fun to do non-traditional foods for Thanksgiving.....if we were to be just the two of us next year, I'd do something like lasagna.

Yeah we won't eat until our normal evening meal time 7:30-8:00...that's a benefit too..no rushing.

Green beans prepped for the tart. Corn pudding made in the fridge ready to bake. Eggs hardboiled. (keep in mind, I'm making smallish portions of all of this..)

Well, one of the fun things about only the two of us is that if I peter out tomorrow on one of my planned dishes, who cares? Also, I'm making waaaaay too much food, but it will be fun to have leftovers! We never take any from the inlaws. Sous vide turkey breast Roasted turkey quarters Mashed potatoes I have frozen rolls, but I might not bust those out.... Creamed onions (new..shouldn't do a new recipe but heck..) Gravy Stuffing Corn pudding Blue cheese, mushroom green bean tart Lobster Mac and cheese (bought from Goldbelly--expensive, but I wanted it and it's 2020 AND it comes in cute ceramic ramekins) Piecaken (bought from Goldbelly--again I shouldn't have but I couldn't resist). Layers of pecan pie, pumpkin pie and apple spice cake I'm setting some of my favorite cheese out overnight to get nice and runny--making a cheese/meat/olive platter to snack on during the day. Deviled eggs too.

You're definitely not alone!

Nope. I'm pretty much an everything date virgin.

I WANT A DATE SHAKE. And, some of those dates.

I'm stuck in another food rut. Hopefully I'll rectify that tomorrow and I won't screw up Thanksgiving dinner lol. More sandwiches More pizza Pork belly, drunken noodles and bok choy

Lol! I almost asked you after you posted your menu how you were getting away with no Mac and cheese!

Looks good to me! How do you like it?

I decided to get my @Kim Shookon and get my gravy ready early. Ronnie boned out the two turkeys I bought and they are now brining. Most will be frozen. I'll probably do a half a breast for Thanksgiving along with two previously frozen quarters. As you can imagine, I had a lot of leavings from two turkeys to work with. This would have gone a lot faster had I removed the pans from my oven, but instead I used the CSO and did 3 different batches. I was glad (for the millionth time) that I have two IP's. Got some very nice broth: Of which some became gravy that's now waiting in the fridge Thank you, Kim for giving me the kick I needed to get this done early.

Yes! I got mine a few days ago. I gotta start eating more beans.... I'm excited about the chocolate ones. AND I hope and pray that the black eyed peas are SUPER lucky. We all need it!

I just love you (((hugs)))

Oh Anna, I literally thought to myself a couple hours ago "I sure wish I had even a little extra fridge that I could stick somewhere"...and then I scolded myself. There are only 2 of us for heavens sake.

It's a relief to get fresh veggies delivered especially now. Great idea about saving the trimmings. Thank you!

Oh it's a challenge. I've put the parsley in a mason jar with water. Onion went in the onion bowl. I don't keep tomatoes in the fridge. The rest I'll put in ziplock and put in the garage fridge. Edited to say I don't keep lemons/limes in the fridge either...it's cold enough and we use them quickly. The cabbage and cucumber will go into the kraut in Vivian's book. The bok Choy will be eaten super soon (thinking about using the quirky seasoning...??)

Got my Misfit box just now! I'm impressed. Nothing really looked like a misfit...except for one bell pepper got smashed (which for @rotutswould be a win lol) Probably won't buy chips again, they were a bit smashed, too. But, I'm liking the amounts and it beats going to the store right now for sure! Big head of cabbage 1 cucumber 1 bunch of broccoli 2 nice bunches of chard 5 limes 3 lemons 1 onion box of cherry tomatoes 2 bell peppers 1 bunch of celery 4 bok choy (they were 69 cents a piece extra) 1 bunch parsley 1 head of butter lettuce I'm a happy person

We were supposed to get a huge amount of eggs from our farmers who also own a large business selling eggs. The new chickens that lay their first eggs lay really small ones which the grocery stores won't take so they (used to) give us all we wanted. I had planned on making Nina's eggnog, but the eggs didn't come through. I guess they had tons of people wanting them so they sold them and didn't notify us. Kinda bummed. Might need to make a different version that doesn't have to sit so long.....

Chicken and grits from Vivian Howard's new book along with @Jaymes' squash made with canned squash that I put up over the summer.

Since I have the herb-dacious, I decided to make the chicken and grits again last night. I made it with thighs this time, too. Really good especially with the sauce!!! I'm going to be sad when my red weapons are gone (it will be soon). I think I will make a batch with my canned tomatoes.... Backing up to lunch, I made a grilled cheese with LGD. I wished I had made two.