Shelby

I don't know what UHT milk is?

I had two big bunches of parsley that needed to be used. I thought I had a bit of mint, but I didn't. I had a tiny amount of cilantro, though. So, I made another batch of LGD. Still delicious without the mint. This tastes a bit more olive-y/lemony to me.

🤣I know sigh. I'm getting ready to drag out my cookbook--Lettuce In Your Kitchen to find some ideas

Digging through the freezer I found a small pack of sea trout and a small pack of shrimp. So that along with salad and some pasta.

Yesterday I had to go to the pharmacy to pick up some of Ronnie's meds (still working on coordinating everything together). I leaned heavily towards just getting the meds and getting out of there quickly, but, we needed milk. I need to look at Misfits next time...I thought I saw milk the first time I ordered, but I might be misremembering. Anyway, far before the pandemic I thought about buying an extra gallon of whole milk and freezing it for the times that my milk goes bad or runs out. I pulled the trigger and did it yesterday. Internet tells me it will keep up to 6 months frozen. It's a nice feeling knowing I have it. For the billionth time I praise the Vacmaster.

Dang it, I'm so sorry. My cucumber that I bought the first time lasted a week in the fridge with no problems. The tomatoes--are grocery store tomatoes....I bought grape tomatoes which weren't too bad. Has it been warm in your area? I will say that my first box (the smaller one) was in a styrofoam container and it had ice packs. This time it was in the above pictured box with no ice at all.....

Dang it! I figure if they can find me, they can find anyone....is it coming by Fedex? For what it's worth, the customer service people answered me fairly quickly.....meaning the next day even on the weekend...

Ok thanks!!! I'm so excited to eat a new vegetable

I got my Misfits Madness box. Holy crap. We will be eating a lot of salads (not that I mind, this is a learning curve on what to order). Their vision of lettuce that is supposed to feed 3-5 people is bigger than mine--but I did order a lot of lettuce in retrospect, and conversely, their vision of onions that is supposed to feed the same amount equals 2 onions. That's ok. I just grateful to be able to get anything at all! Here's a list of all that I ordered: Frisee Curly Endive Napa Cabbage Yellow Onion Flat Leaf Parsley Curly Leaf Parsley Green Leaf Lettuce Granny Smith Apples Red Leaf Lettuce Red Butterhead Lettuce Celery Root (this was all due to @weinoo's celery root recipe that he posted a while back...also, celery root is sort of ugly lol) Carrots Lemons Limes Then, I paid extra for: Avocados (2.99 total for 2) Mushrooms (1.99 for the box) Bok Choy (2.76 for 4) I'm off to organize and make some more Little Green Dress....which will be very low on mint....

They are pricey! These were given to us by a person that doesn't like them....more for us then!

This pandemic has really made me try a lot harder to not waste a single thing. LOL well, I didn't mean to sound flip about it.....but it was a really easy meal because I had the ragu already made and frozen

We got TWO unexpected gifts yesterday! What a treat! The first is from my mom and step dad. She said I could wait until Christmas to open, which normally I would, but it's a pandemic so I say open the gifts now 🙋‍♀️. This is all from a place in Durango, CO. Along with it came this CUTE hand sanitizer. I love that they got creative and used what would normally be filled with honey for the container! And, our hunter friend from GA sent us a ton of venison sausage! He's very sorely missed around here. Rifle deer season began on Wednesday....it feels very wrong to not have him around.

@Kim ShookIt sounds like you're on the mend and I'm glad! I know you're relieved not to have to have surgery. What a great idea to slice the sausages. Totally copying you on that! @FranciI'm always jealous of your whole fish. Makes me hungry every time I see one that you've cooked. Had some green beans that needed to be used so I went ahead and blanched them all to keep them good a while longer. First way I used some--heated up in a bit of butter with pine nuts and caramelized onions Oxtail ragu to go with Hot wings, brus. sprouts, Mac and cheese Venison chili and cornbread Pepperoni and Canadian bacon with the last of the green beans--this time tossed with some balsamic vinegar, parm. cheese and diced onions

Your rolls are absolutely beautiful! Too bad about the hummingbird feeder tree. That makes me sad. Why can't people leave things alone???

It's supposed to be here Friday

I wondered that....I was a little late on my first order and saw some things were already gone. This time I set an alarm on my phone. Nothing was sold out.

Kim it all looks GREAT! Your meals always remind me of our family meals--and you can NEVER have too long of a post. I love reading every word. I never would have thought about adding the Hawaiian bread to stuffing. Someday, I need to branch out and make my own. We just really like Stove Top, salt and all lol. And your SV turkey post is what encouraged me to leave the skin on the breast during the SV and then brown it so thank you! Now I kinda want turkey dinner again...... Oh and someone needs to start a Christmas Eve/Day thread

This looks like a mess, but it was good. Open face hot turkey sandwiches with TG leftovers on the side Needed a TG food break so I whizzed up some cornflakes with shredded parm and dredged halibut cheeks and fried. Spicy marinara on top. Last night the last of the turkey in sandwiches

Kim, this sounds wonderful! How are you feeling? Been thinking about you a lot (((hugs)))

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.