Shelby

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.

I made herb-dacious yesterday. I skipped the sad plastic containers of herbs and bought some potted ones instead--basil and dill. Oh and one bunch of cilantro. Still expensive for how much you get, but not as bad as the aforementioned. In my haste to get out of the store, I didn't notice that some of the basil was far beyond using. So, I probably got about 1/2 a cup of basil. The rest was made up of parsley, dill and cilantro. Heavy on the dill and parsley. This stuff is good. It's kind of like pesto only much brighter with the use of the lemon zest and juice. I'll try to get around to using it in a recipe if I can stop eating it out of the bowl with a spoon.

Me too. I'm not a patient person and even more so right now. I don't think I'd have survived this and I would have thrown the dough out the window.

I love orange cheese on tacos

My favorite comfort food is spaghetti and venison meatballs with red sauce...kinda feeling like I need it every night these days lol But, that wouldn't be so comforting to Ronnie, so hot wings, fries and shishitos last night

Had to go to the pharmacy/store again today. Mega changes from last week. HUGE signs saying that masks were absolutely mandatory. The employees all had their masks on correctly (I saw some with the under the nose thing going on last week). Also hit the big city grocery store (I'm not going again until well after Thanksgiving--the number are skyrocketing around here). Shelves mostly stocked. They had a few off brand wipes so I grabbed one. Turkeys were huge and expensive (IMO). They had ground lamb! Stupidly expensive, but I want to make gyro meat.

I do a panade (bread and milk mooshed together) when I make meatloaf.

A mix is smart.....I don't want it to be too herb heavy towards Italian (basil) or Mexican (cilantro). I really want to go to the Asian Market but that would mean 3 stops tomorrow and that's not smart around here.

@blue_dolphinWhat herb did you use to round out the Herbdacious? I know I can get dill, mint and cilantro but I don't think I can find chervil.

@blue_dolphinThat looks absolutely scrumptious. I need to make the herb thing. I'm trying so hard not to go to the store, but since we're doing turkey day for the two of us, I need to sit down and see if there is anything I really need... SO glad you got all your things repaired. I know that's a load off of your mind!!

And that is one content looking cat in the corner