kayb

Pressure canners out there: I have a question. I saved the drumsticks and uneaten dark meat from the turkey, and thought I would make Turkey Rillettes. I'd like to put them in four-ounce jars and can them, to put in Christmas gift baskets, so they would be shelf-stable. What pressure and how long? Many thanks!

There are, I believe, two schools of cornbread thought: 1. Sugar in cornbread. 2. No sugar in cornbread. I am of the latter school.

Tonight, foraged leftovers off the relish tray, because the smell of turkey broth reducing does NOT make me want more turkey.

My child requested something she'd spotted on Facebook, so I obliged. Cranberry brie bites, made with crescent roll dough from the can, a chunk of brie, and a spoonful of cranberry sauce. The recipe would have you use the canned whole berry sauce. I used my cranberry salad. The cranberry pepper jelly or the cranberry ketchup, neither of which I have tried, might have been good. Acceptable, as they were. I ate six.

Very nice!

Hi, Derek! Welcome! Tell us where your food interests lie!

Love that Lazy Magnolia beer.

In the immortal words of Jimmy Buffett: Boat drinks.Waitress, I need two more boat drinks.Then I'm headin south 'fore my dream shrinks.I gotta go where it's warm. That's me. Gotta go where it's warm. I love snow when we get it here, because it's like the one we had last winter; started about dusk, absolutely gorgeous, big fat fluffy flakes, world totally white by midnight, gorgeous the next morning, and it was all gone by 3 p.m. Perfection. Looking foward to hitch-hiking along on your adventures. If you come through Memphis or the NE Arkansas area, give me a shout!

I may not eat for a week. We have the canned, sliced cranberry stuff because son-in-law requires it. Everyone else ate homemade cranberry salad (at 12 o'clock). Balsamic honey glazed carrots not shown, and I'd failed to take the top off the dressing at that point A relish tray and cranberry salad. Sweet potatoes. The turkey was excellent. He had brined for about 36 hours in a 5% brine, and was then roasted with a quartered apple, a quartered orange, fresh sage and fresh thyme in his cavity, along with a half-stick of butter. Sides were mashed potatoes, dressing, sweet potatoes with pecan praline topping, and balsamic honey carrots.There are rolls nestled in the bread dish. Several hours later, we had cheesecake. Choice of blueberry and Key lime.

Traffic is another consideration. They're counting on the WalMart draw to bring some number of curious shoppers through the doors just to look. Once there, they're counting on their prices, which are lower than WalMart on many items, to keep them coming back. Milk (any fat content) is $1.50 a gallon at my Aldi. Half and half is 1.69 a quart. Heavy cream is 1.69 a pint. Butter is 2.99 a pound. I will rarely, if ever, buy those products anywhere else BUT Aldi. They also tend to have lower prices on cheese, and a better variety of sausages. I will rarely ever buy groceries at WalMart (I don't GO to WalMart when I can avoid it; something about it seems to bring out the incipient stupidity in every individual who walks through the doors), an when I do, I NEVER buy produce or meat. Even when I was still buying the big frozen bags of chicken breast or leg quarters, I could swear those from WalMart were a lesser quality than those purchased at Kroger. And don't get me started on their produce. It's awful.

Had to get the first one. I love me a pig.

The IP is busy cooking apples for apple butter. Which is not what I ought to be doing two days before T'giving, but the apples did not wish me to wait. Still, i have tomorrow to get the rest of it done.

Oh, those are PRETTY!

Never thought of gochujang with sweet squash. Thanks. I'll try that.

Ooohhh. One of each, please.

I, too, was curious about tenderness and texture. Sure is pretty, though. I love to slice leftover rare eye of round in thin slices, marinate it in a mixture of red wine, olive oil and oregano, and then use it in sandwiches. Little restaurant in Memphis does the, serves with lettuce and olives, and calls it "Greek beef." It's habit-forming.

Lovely. I dated an Argentinian for a while, and he always contended he'd take me to BA. Guess I should've stuck it out with him until he had a chance to do so.

Love the greenhouse. Would love to have one. I'm thinking of a small version, more like an oversized cold frame, to go on the east side of my house (as there is no room on the south side; my very narrow lot runs E-W). Or I may just put together a big cold frame that I can assemble/disassemble within the garden itself. Should be able to just build the panels and rig some sort of hooks to fasten them together, then anchor it to the fence, yes?

I have not tried it with challah, but I have had success making bread/rolls to the baking stage and then par-baking; baking it until it's formed, risen and crusted over a bit, but not fully done inside. Then you can finish it up with 10-15 minutes the next day right before dinner.

1. Get a 6 1/2 oz. Coke in a glass bottle. 2. Get a single-serve bag of salted peanuts. 3. Pour peanuts into Coke. 4. Drink. If I had a dollar for every one of those I'd consumed as a kid...

Found a recipe for a shortbread cookie with minced maraschino cherries, dipped in melted white chocolate and sprinkled with red sanding sugar. I think those may have to be added to the rotation. Got the stuff t'other day to make the Raincoast Crisps. They were a favorite in last year's baskets. And I always make extras...

Note it down in your @rotuts Commemorative Notebook! That would be well and truly disastrous. Of all the small electrics I've purchased because of this group, the CSO is the one I use the most and the one I could least well live without. I'll be in the checkout line right behind you.

Settling in and anxiously awaiting all the details about all the meals, snacks and in-betweens! (and more jaracanda trees would not go amiss, either; those things are gorgeous)

I failed to mention I had a gracious plenty of wine. However, none of my football teams cooperated by winning. Well, one did, but they weren't on TV.

Why we love the Instant Pot, part 5,924. We decide at 4 p.m. we want hot roast beef sandwiches for dinner. We grab two packages of frozen stew beef from the freezer; toss them in the IP frozen with some wine, some onion, some beef broth and some herbs. We saute some mushrooms (thanks, whoever posted the tip on dry-frying first, then adding the butter and wine; that worked nicely!), and we caramelize some onions. We thaw out burger buns and grab the sliced Swiss. Assemble, toast in the CSO, add pickles and go!