kayb

Re: Olives, Lemons and Za'atar.... I'm in love. Get this book. Quick, before the sale ends.

The cooking marathon has begun, and apparently my ability to take photos has departed. Please forgive horrible pics. Done so far: The cranberry salad: The grape salad, for tomorrow night: An apple cranberry walnut crisp for tomorrow night's dinner: Tomorrow, I'm cooking red beans and rice for an early T'giving dinner for the middle child and her family, as they can't be here Thursday. The apple-cranberry-walnut crisp is gluten-free on her behalf, and red beans and rice is her favorite meal at Mama's house. The grape salad features her grandmother's fruit dressing. Cranberry salad will serve for both dinners. I'll make GF cheesy corn muffins to go with the red beans, which are presently soaking and will go on to cook early tomorrow. Also cooked the sweet potatoes for the casserole; I'll finish it Wednesday and bake it Thursday morning. Boiled some eggs for deviled eggs. I hope to have time tomorrow to break down the turkey and bag him and sous vide him, but that may wait until early Wednesday. I'm planning on smoking the legs and thighs and roasting the breasts. Also need to pick up the dressing Wednesday (local diner does a much better job of it than I do), make the curry spread for leftover turkey sandwiches, make the the broccoli/cauliflower salad, and make some kind of dessert Leaning hard toward pumpkin cheesecake. So Thursday, I'll roast and smoke the bird, bake the dressing and sweet potatoes, make the mac and cheese and roast the Brussels sprouts. Oh, and make rolls. Friday I will drink mimosas, eat turkey sandwiches, and shop online. Ain't moving from my den.

I LOVE okonomiyaki! Easy to make at home, too. There's a great recipe on Food 52.

Oh, YUM! That looks lovely, and I skipped dinner as I was busy cooking for two Thanksgivings.

I have a Le Creuset covered baker I won in some contest. I like it, but I don't like it well enough I'd have paid LC's price for it. It's this one: clickety. Does make a fine pot roast. I have the Tramontina enameled Dutch oven. Like it just fine.

Well, THAT send me to google. It has been a successful day. I have learned two somethings on eGullet today. Saved the recipes, too.

I'm so glad I have access to local, farm-raised beef, pork and chicken.

Visited some friends over the weekend and they cooked us some gorgeous steaks. I have no pic after they were cooked because we fell upon them like the Visigoths on Rome. He made the best sauce for them, though...olive oil, garlic, wine vinegar, lemon pepper, not sure what all else. It was to die for. We had baked sweet potatoes and a salad and copious quantities of wine with it, with the result I could not stay up to watch the Memphis Tigers beat Yale in 2 OTs.

Dang! I hate that!

Well, biscuits are always a good bet. And redeye gravy. In the grease left in the skillet where you fried the ham, fry a tablespoon or two of flour to make a dark roux. Add strong black coffee. Gravy should be thin. Scrambled eggs are a fine accompaniment as well. For the dinner steaks, or for an evening meal, country ham is good with home fries and maybe green beans. Use it anywhere you would use proscuitto, although it's sliced thicker.

I wish you the very best of luck!

I'm fond of coffee with Jameson's and Bailey's Irish Cream. Needs nothing else. It will certainly chase the chills.

It occurs to me my small paella pan would make a marvellous deep-dish pizza pan for one big eater or two smaller appetites. Must put that on the to-try list.

The discussion inspired me to order, being that I have gone through my stash. Breakfast steaks, biscuit pieces, some sausage and a seasoning combo package. Should be here sometime this week.

I've got your pork cake recipe saved. One of these years, I'm going to get ambitious enough to attempt it. Have not decided what Thursday's dessert should be. I' thinking either a pumpkin cheesecake or maybe a caramel apple cake. Or maybe a pecan pie. Or some combination of the above.

Was always strongly in favor of anything that made me look like I had my shit together.

The ones in the next-to-bottom tray in the middle, with the 3.50S placard, are dead ringers for Bradley County Pink Tomatoes, one of Arkansas' claims to fame, and among the best tomatoes in the world. I have my doubts the Bradley County cultivar has made it to Georgia, so what kind are these, if you know?

I am obviously too immersed in the holiday season. My first thought was "Awwww...it looks like a Christmas tree!"

Thank you!

This may be out of line, and I apologize if my question is presumptuous. From your questions, it sounds as though neither you nor your wife has extensive culinary experience, Is that not a cause for concern about the ultimate success of your venture?

Is this recipe cut off? Would love to have the rest of it, and instructions....

I had my first Broadbent ham when I won it as a door prize at a conference. Fortunately, I did not have to wag it home from Atlanta on the plane -- it was shipped to me. I didn't think I'd EVER get through it. Since then, I've ordered the packaged sliced ham and kept it in the freezer, cooking as I wish. For Christmas, we'll have a sliced ham (Aldi's Appleton Farms is my current favorite). Although it's fully cooked, I like to coat it down with ballpark mustard and either brown sugar or the packet of powdered ham glaze that comes with it, and bake it for 20 minutes per pound at 300 degrees. Already have the ham in the freezer. That will be part of a holiday buffet that will also include Broadbent's country ham, rare roast beef and some sliced smoked turkey, next to the big basket of homemade slider rolls. I may go ahead and make up some deviled ham, as well, as the buffet will lean toward the munch-and-graze-all-day variety. We'll also have shrimp with cocktail sauce, and possibly little crabmeat imperial tartlets. I have yet to settle on "sides" and dessert.

Yes, mine was clean. This was its condition on arrival. Haven't attempted to season it yet.

I order almost every year from their website. I tend to order biscuit slices and breakfast steaks; the dinner steaks are SO damn big. A combo of that ham and "city ham" leftover from Christmas, all minced up, makes a phenomenal deviled ham spread. And I always save a package of biscuit slices to have ham and biscuits on Derby Day.

You know, it almost looks like something spilled on the package during transit. Wonder if that was the case?