tejon

I've started to put seed and grain in the freezer overnight before storing in my pantry. This has made a huge difference and seems to be nipping the problem in the bud.

I've never managed to find a tiny infestation. Once I find one moth or larva, there's always something crawling or cobwebbed with cocoons somewhere. I don't know of anything dire that would happen upon ingesting them, but once a foodstuff has become more bug than pantry item (as seems to always be the case once I find even one sole moth), it's history.

The greens look like escarole, and are those chioggia beets to the right? Radicchio on the back right, and the back left looks like guava, but you said vegetable, so I'll use my wild card here.

Sushi, hand rolled so he can add the ingredients he would like best? Inari is also a rather all white food while sneaking in a bit of protein in the form of the aburage wrapper. Does he like miso soup?

Susan, My grandfather emigrated from Norway, and my mom had home made lefse when she was growing up. Later she and my father moved to a small town in WI with lots of third and fourth generation Norwegians. The first time my mom went to a lutefisk and lefse dinner, she did as she had always done growing up at home. Wrap the cod in the lefse with a little melted butter and eat it like a burrito. Everyone else at the table stared in horror. They couldn't fathom that anyone would eat lefse as anything but a dessert. Anyhoo, I apparently loved lefse a little too much as a small child, one time eating it until I threw up. I haven't been able to stomach it since. -Erik ← Now that's interesting. I grew up with a Norweigan stepfather and we attended Sons of Norway events for years, including many a lutefisk or meatball dish. Lefse was always served along with dinner, and we used them just as you describe: much like a tortilla. I've eaten them hot off the griddle with butter (oh, my, were they ever good!), but have never seen them presented as a dessert item in any way. Now I'm jonsing for lefse and cultured butter.

A cool, sweet Honeycrisp apple.

Today, for my birthday, my husband handed me a huge box. When I opened it up, my eyes grew wide and a quick, "OH!" emitted from my lips. Like a kid in a candy store, I tore away the wrappings and exclaimed over each item. What was in that box? Dozens and dozens of empty spice bottles from Penzeys. Bottles that are perfect for housing my ever growing spice collection, currently a motley mess of random jars and bottles. I have a few of the smaller, squat jars and love how easy it is to get a measuring spoon in there. The perfect gift, and something I've really been wanting. Last year he got me a Wüsthof Hollow Edge Santoku knife (unlike the cheap serrated knife my mother in law got me years ago - "but it says chef's knife!"). And he does the dishes after I cook each night. Definitely a keeper. Do your loved ones understand your love of food? How do they show their support?

All right, what foods and drinks feel like the antithesis of Christmas and Winter revelry to me? Pina Coladas Mint Juleps Salads filled with crisp vegetables Ice cream sundaes Fried foods (battered Mars bars, anyone?) Carnitas (isn't everything better with pork?) Hamburgers with all the fixings (see if you can find the ultimate grind and grill technique, or go for sliders with lots of onions) Oh, wait, you said antidotes: Shabu Shabu or hot pot with lots of vegetables and lean meats, with broth to sip afterwards Soup in general, especially anything broth based Congee is a universal restorative, and you can top it however you like Softly scrambled eggs with freshly squeezed orange juice A pile of steamed asparagus with melted butter and sea salt Dal with pillowy basmati rice and chutney * Thanks . We love the season and decided to get married in the midst of everything, right in between both of our birthdays as well. The only way to get through it all (Thanksgiving, my birthday, anniversary, his birthday, Christmas, then New Year) is to take a very relaxed attitude and just let it all flow.

I'm savoring this time before Christmas and New Year's, taking it slowly and doing what I like. I'm no no rush at all to start celebrating Winter, especially since it's still well into Autumn and all of this season's golden mellowness. No tree, no decorating, no nothing at all until December 6th. Then we usher in Christmas with drinks and music, just me and my husband. It's our anniversary, so we spend the day together, enjoying each other and the richness brought to both of our lives by the other. After that, we make presents, bake, and revel in the season. As in all things, there really are no rules. Go about this season the way that you like it best and ignore any suggestions or admonishments to do differently. Advertizing exists only to sell things, and the lists and plans here are made out of curiousity more than any pressure for you to do the same. I have no set plan for Christmas dinner other than the things I know I'll enjoy then (any excuse for prime rib), and will plan later when it feels like something exciting and fun. Plan a menu of things that appeal right now, right this moment. Ignore any outside influences and make your own end of November celebration. Then see how you feel and go from there. Remember that this is your season, this is your celebration. Make it, claim it, and have fun.

As usual, very well said. There is something comforting about having a plan and not having to think about details as you are immersed in cooking a meal that is more complex.

You don't plan out larger meals this way, Jason? I make up a similar chart for any meal involving more than a few dishes, complete with time line and notes. There's usually a chart for prep as well (X dish needs marinating on Tuesday, rolls must be finished the night before, etc.). Much easier to have it all planned out in advance and simply follow the time line as cooking gets hectic.

Made gumbo with the last of the turkey meat tonight. Now we're down to bits of stuffing and mashed potatoes with gravy, perfect for nibbling here and there.

Glad to help! The caramel layer on top actually stays very crisp and brittle, which is a lovely contrast to the creamy ganache or buttercream beneath.

You set the very top layer of cake aside, unfrosted, then caramel is poured over that layer. The caramel sticks quite closely. It's dark because the caramel was on the dark side, but there isn't any buttercream between the caramel and that cake layer. The finished cake+caramel layer is then cut through and placed on top of the frosted cake. Here's a picture of a finished cake that shows the rosettes of buttercream and the cake layer and caramel top pretty well (though the buttercream is awfully light for my taste).

Duly noted

Well, this is where I hang my head a little and admit I learned something the hard way on Thanksgiving day. My top slices were angled quite nicely when I was finished decorating the cake, but ceased to be that way by the time we ate (and I photographed the end result). Lesson learned: ganache melts as it warms, so I should have kept the cake in the refrigerator until service. The way the cake is assembled, you spread all but one of the layers with buttercream or ganache and coat the top and sides as well. The remaining layer has hot caramel poured over the top, then is sliced into serving sized wedges quite quickly. Again, I learned as I went - the caramel is molten as you are pouring it and cools quickly and I didn't get the edges of the top layer covered. If I were to make it again I'd place that top layer of cake on a cooling rack and pour with abandon, trimming any excess off once I was completely done. The finished wedges get set on top of the cake, either flat or each placed on a ganache or buttercream rosette to set up at an angle. All in all, it was a wonderful cake and I learned things along the way that I'll certainly use in the future. Success all around.

I bought the Holiday pack as a bit of a gag gift for my dad this Thanksgiving. Alas, he wasn't able to join us, so we're saving it for Christmas. Hoping to get out to Costco to get the Regional pack as well and try them both. There will be alcohol of some sort to chase it all down. Any suggestions (other than the wine pairings on the box)?

Marzipan is going to be the most difficult thing, I'm guessing. I'm only familiar with the kind you can purchase in the supermarket, though I do have a recipe to make it up from almond paste that could work. Where do you purchase marzipan? Or a better question would be what would be my best options, considering I only need about a pound and a half of it?

Somewhere in my many rambles online, I spied Princess Cake and had to try it. I'm speaking about the one with marzipan, whipped cream, sponge cake, raspberry jam, and pastry cream. I'm planning to make one up in about two weeks for a party and wanted to ask here to see if anyone had made one before and had any tips or advice. I'll post a picture once I'm done, even if it comes out less than perfect .

Explaining to my dad that no, he couldn't have the turkey carcass this year. "But why?" he plaintively asked. I then patiently explained that just like last year and the year before, I would be separating the dark and light meat, braising the dark and roasting the light, and using the carcass to make stock which would then braise the dark. He'd had this turkey twice before (and loved it!), had gotten this same exact explanation twice before as well. Finally, light dawned, and he answered, "oh, so you make the soup before you make up the turkey. I get it." Exactly. And I'm waiting to repeat this again next year, and the year after that, and the year after.....sigh.

So glad to see the fruits of all your planning from last week. Beautifully done.

Out of the country pattern making is a bit beyond my scope, but fly me out there and I'd be glad to make it . Wishing you a smooth and delicious Thanksgiving celebration! It all looks delicious so far. Eagerly awaiting more photographs.

I'll admit....I just tried the Cosmo smoothie. Quite nice, especially while cleaning up .

Do you usually plan out meals journal style? Do you keep these entries for posterity, or move on to the next event? And was that a plan for Thanksgiving attire that I saw on the right corner? That looks like some of my sewing sketches, so I'm even more curious.

Nibbling on leftover turkey, mashed potatoes, stuffing, green beans, rolls, and cranberry jezebel sauce today. Tonight I'm making up some shepherd's pie with the turkey and potatoes, and tomorrow I'll make gumbo. Then the rest (if there is any) will get made into meal-sized bits to go into the freezer and the non-Thanksgiving eating will start. I always make lots of extra food so we can all pick for a few days .