I see this is a milestone edition, #150. The only conclusion I can draw is I’ve finally hit upon a surefire way to make sure I stick with something: Let it be meat.
A little music, maestro!
I bless the day I found food I want to stay around food And so I beg you, Let’s go and eat.
Don’t take this bacon from one If fat must cling to someone Now and forever,
let it be meat.
Each time we eat, love I find complete love Without this meatloaf, what would life be?
So never leave me starving Tell me that’s beef you’re carving And that you’ll always
Let me go eat.
Ahem. Excuse me. Here’s what we had this week:
SATURDAY Sugar rub chicken thighs, brats, chips
Damien made supper. Good stuff. Chicken rub recipe card below.
SUNDAY Cuban sandwiches, cole slaw, mangoes
Something I’ve been thinking about for a while, Cuban sandwiches. Damien roasted the pork in a low oven, and then I sliced it and layered it on sourdough bread with mustard, Swiss cheese, ham, pickles, and more Swiss, and then grilled and pressed it. YUHM.
The cole slaw was very basic, just cabbage, mayo, vinegar, sugar, and pepper. I just needed to not serve chips or fries for once. The mangoes were good.
Overall, too much sweet in this meal, but I somehow forced myself to eat it.
MONDAY Sausage, mushroom, and cheddar omelettes, home fries
I occasionally make omelettes to order, which is a pain in the neck, but it’s the only way I can come up with a decent omelette for me and Damien: By screwing up many, many other omelettes first. It seriously takes at least seven tries before I know what I’m doing. The first one, I’m like, “Hurr? Is the egg supposed to be in the shell or out of the shell? And is this a pan that one operates with one’s elbows?”
But by the time I get up to the adult omelettes, I am clear: You let the pan heat thoroughly before dropping on plenty of butter; you tilt it to spread the egg out evenly; you sprinkle your fillings on the side that’s less cooked, so you can flip the more-cooked side over more easily; you wait a little bit longer than you think you should have to before folding it over; and you approach the folding part with confidence, even arrogance. Eggs know when you are frightened, and they retaliate by splurting, damn their eyes. Ha!! Because “ei” in German is “egg,” and . . . that’s not a joke. Never mind.
The home fries or oven potatoes or whatever you want to call them are always a hit: Scrub and cut potatoes into wedges, cut some onions into big wedges, and mix it all up with olive oil, salt and pepper, garlic powder, paprika, whatever. Roast ’em up.
TUESDAY Zuppa toscana, apple pie
Tuesday was, of course, (ptui ptui) election day, and the sky wept. It was drizzly and gusty and miserable and so were we all, so it was a good day for soup. It’s such a simple recipe, and you can add whatever you like. I liked olive oil, sausage, onions, red potatoes, plenty of kale, mushrooms, chicken broth, plenty of pepper, and half-and-half thickened with flour. (Recipe card below.)
After I made the soup and read some political commentary, I felt an urgent need to make some apple pie. I used the Fannie Farmer crust recipe, and had some help from my trusty pastry assistant.
Fannie Farmer is usually an honest gal and a straight shooter, but when she says “enough dough for a nine-inch two crust pie,” she’s lying through her teeth. I know this, and yet that’s the dough I made anyway. So I ended up making an open-face apple pie and covering the apple’s nakedness with ice cream.
Thanksgiving is coming. Do you know the pie crust secret? You chill the butter and then grate it on a cheese grater. This makes it so easy to incorporate into the dry ingredients without overworking it. Of course some of us prefer to overwork it.
I don’t really have an apple pie filling recipe. We peeled, cored, and sliced apples until it looked like enough, then added some flour, sugar, and cinnamon and a little salt, then stirred it up and piled it into the dough in the pan.
Then we added some dots of butter on top.
I covered the pie with a metal bowl for most of it so it wouldn’t dry out, and then took it off for the final ten minutes or so to brown up the edge crust.
You know what, let’s call it a galette. That galette got et.
WEDNESDAY Grilled chicken on salad greens with almonds, feta, and cranberries Dominos
Guess who splurged on boneless skinless chicken tenders to cook up easily, and then never put them in the freezer? Hillary! I mean me. I did it. And it went bad. So I sent Damien out for pizza. We all agreed that whatever it is they sprinkle on their crusts (it’s garlic salt), it’s delicious and wonderful. It’s garlic salt.
Spaghetti and meatballs
I have five pounds of ground beef, but the moths had gotten into the breadcrumbs. That’s what I get for laying up for myself breadcrumbs on earth. So I used what panko crumbs I had, and then made up the rest with an entire jar of parmesan cheese. Yeah, I’ll be doing that from now on. Yuhm.
I make my meatballs in the oven on a pan with drainage (this is an old pic, but it demonstrates how much grease you miss out on when you cook the meatballs this way)
then I transferred them into the IP on slow cook with the sauce, and let it simmer all day.
I also threw in a bunch of leftover sliced mushrooms and some leftover sausage, and life was good, at least while we were eating.
FRIDAY Quesdillas with jalapenos and scallions
Actually, we’re probably headed to Applebees, since my son is in Mama Mia and I remember how important the after-show party at Applebees is, but I sure don’t want to drive into town and back one more stinking time.
Someone remarked that she’s impressed at how often I let the kids help out in the kitchen.
This is something of an illusion, like when you take a picture of yourself on the rare days your hair looks awesome, and then years later you look through pictures and think, “Aw, my hair used to look so awesome all the time!” I will let the little guys grate cheese or mix stuff occasionally, and I will lean on the older kids to finish up meals if I’m out of the house, but in general, I find it very stressful to have kids in the kitchen when I’m cooking.
However, I remember how it was The Fun To Crown All Funs to cook and bake when I was little, so I do force myself to do it occasionally.
We do soul cakes once a year, and I approach it as an activity for the kids that I help with, not as a baking project that I let them help me with. Soul cakes is a good recipe to do this with, as they really aren’t very good, so the stakes are not high. They are basically thick, soft cookies, and have a mildly spicy, cider-y taste. They’re not bad, but they’re just, you know, brown. Sift a little powdered sugar on top and eat them hot.
Anyway! Here are some pictures of the kids making them, which I am posting to make you feel like an inferior mother. They are pictured wearing their church clothes. Usually they dress in stained rags with trashy sequins and immodest Walmart leggings with holes in the knee. Still feel bad? Blame Hillary, why the shit not.
Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit.
Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked.
Squeeze the sausage out of the casings. Saute it up in a little olive oil, breaking it into pieces as it cooks. When it's almost done, add the minced garlic, diced onion, and sliced potatoes. Drain off excess olive oil.
When onions and potatoes are soft, add flour, stir to coat, and cook for another five minutes.
Add chicken broth and half and half. Let soup simmer all day, or keep warm in slow cooker or Instant Pot.
Before serving, add chopped kale and sliced onions and cook for another ten minutes (or set Instant Pot for three minutes) until kale and mushrooms are soft. Add pepper. Add salt if necessary, but the sausage and broth contribute salt already.
This makes a creamy soup. If you want it thicker, you can add a flour or cornstarch roux at the end and cook a little longer.
Trying something new this week. I’ll blab about my cooking as usual, then put recipe cards at the end, so you can save them if you like. Just for the things that turn out good, mind you. Do let me know if this is useful or not.
Spaghetti and Sausage with What Can Only Rightly Be Called Awesomesauce
You put canned tomatoes in a pot. You put a bunch of butter in the pot. You peel a couple of onions and put them in the pot. You cook the pot things for a while. You take out the onions. And that’s freaking it.
He says he kept wanting to add, you know, tomato sauce things. Bay leaf, garlic, oregano, something. Nopey, just the three things. Okay, salt if you’re fancy. It was so good. I don’t know why! It tasted like a whole meal in itself! It tasted like meat and wine! So savory, so interesting! Crazy, man. I couldn’t get enough of it.
He also made about a roomful of garlic bread, which I ate as if it were the only way to save the world.
Hamburgers, brats, chips, dip
He built this gargantuan grill for himself out of cinder blocks in the backyard
and he cooked supper on it. And sent me gifs of the fire while I was lying down. I still have more calculating to do, but I think I got a good deal.
Chicken sorta caprese sandwiches; cucumber salad; cherry pie with whipped cream
These sandwiches were so good last week, I made them again. This time, I used ciabatta bread instead of kaiser rolls and provolone instead of mozzarella. Grilled chicken, prosciutto, provolone, fresh basil, sliced tomatoes, olive oil, vinegar, salt and pepper. Yuhm.
For some reason I dug in my heels about buying frozen fries this week, so I made a cucumber salad instead. I mostly-peeled about four cucumbers (I like to leave some festive stripes of green peel like Chef Pat always did. It makes me think of the early 90’s, Squeeze, things like that) into half circles and mixed them with a red onion sliced very thin. Then I mixed together some white wine vinegar and water and some sugar tossed it together.
I wish I had had some fresh dill. It wasn’t fabulous, but it was refreshing, and fine for a summery side. Would have gone well with fries.
The cherry pies, I had actually made Sunday night, but Lucy’s pancreas was having some kind of fit, so we saved the pie for Monday. I was in a rush, so I just made the cherry filling and poured it into pre-made pie shells and baked them that way, no lattice topor anything. I served it with whipped, unsweetened cream, and that was the right choice because the pie was so very sweet.
It was a bit of a mess when I cut it, but oh, cherries. So wonderful.
Also, so dramatic as they sat there macerating in the sun, like the juiceable gemstones from Bism.
Mac and cheese with chicken and broccoli
My friend Maureen’s sister once made me a cheesy chicken casserole after I had a baby, and it was the best damn thing I ever ate in my life. I’ve been trying to replicate it ever since, even though I know perfectly well the missing ingredient is “just had a baby.” Once I had a peanut butter and jelly sandwich that was the best damn sandwich I ever had, right after I had a baby. Really, it brought tears to my eyes. Such jelly! Such peanut butter! Gevalt.
Anyway, this was not terrible, unlike the picture I took but can’t find.
I made mac and cheese in the Instant Pot (using farfalle instead of macaroni) based off this recipe from Copy Kat, only I realized for the first time that her recipe calls for one pound of one kind of cheese, and one cup of another kind. What the hell kind of recipe is that? I also ran across a recipe that called for ten teaspoons of something. Ten teaspoons. Honest to goodness, I’m the only adult on the internet.
So then (okay, first I burned the noodles because I’m too stupid to push a button without burning something) I steamed some cut-up broccoli spears and some chicken that I had I guess cooked in the Instant Pot previously. Okay, this is also a terrible recipe. I’m sorry.
Upshot: It was fine. I guess I put it in a buttered pan and put it in the oven until it melted together a bit. It would have been better if I had just had a baby, but I don’t think you can do that in the Instant Pot.
Tacos with lime crema; tortilla chips with more lime crema
Just regular old tacos, but!!!!! I got this easy recipe for lime crema from Budget Bytes, and now I realize how brave I’ve been to have gotten through 43 years without lime crema. SO BRAVE.
I zested and juiced a couple of limes and then thought, “Oh, let’s not be stingy!” and zested and juiced one more. I added the zest and juice to a 16-oz tub of sour cream, glopped in a few tablespoons of minced garlic, and stirred it all in with a little salt.
I did get some help cutting up the tomatoes from a . . . blue fairy of some sort.
See? We finally redid the floor, just like we said we would this summer! Shut up! It’s still August! *sob*
We had some lettuce, but no fairies appeared to cut it up for me, and I discovered plenty of leftover pea shoots from the fancy ramen last week. I thought it would be weird, but it was great! Spicy meat, fresh tomatoes, springy pea shoots, and plenty of that wonderful lime crema. You don’t have to tell your abuela that this is what we call tacos, but we’re not going to stop.
I saw to my dismay that there was yet more chicken in the fridge, so I slumped over to the Instant Pot and snarled, “You know what to do.” I threw a bunch of chili lime powder in there with the chicken and a cup or so of water and set it for 7 minutes high pressure, but it came out tasting like just water anyway. I let the chicken cool, but not enough, and skinned, boned, and shredded it. Ow, still hot.
Some people had cheddar, some had pepper jack, some had jalapenos from a jar. I always regret letting people order special combinations, but then again, some people are easy to please.
Yes, we had potato chips with quesadillas. Don’t tell abuela.
Eggs and harsh browns
And that’s it! It’s the end of the week! Ha! I win again!
And here are my nearly professional recipe cards. Lemme know what you think.
cherries, cherry pie, desserts, fruit desserts, pie
1 tspalmond extract
1/2 cup cornstarch
Mix together the pitted cherries, sugar, and cornstarch in a bowl and let it sit for ten minutes or so until they get juicy.
Put all ingredients except butter in a heavy pot over medium heat and bring to a boil Bring to a boil. Lower heat and simmer over medium heat, stirring constantly, for several minutes. Stir in the butter.
Let the mixture cool a bit, then pour into pie shells.
Preheat broiler. Drizzle chicken breasts with olive oil, salt, pepper, oregano, whatever. Put chicken on shallow pan with drainage, and shove under broiler, turning once, until chicken is browned on both sides. Let cool and slice thickly, you animal.
Toast bread if you like. Spread pesto mayo on roll if you like. Slice tomatoes.
Pile chicken, tomatoes, basil, cheese, and a slice or two of prosciutto, sprinkling with olive oil and balsamic vinegar, salt and pepper a few times as you layer.
Just the Thanksgiving food this time! I know it makes more sense to share Thanksgiving recipes before Thanksgiving, but none of this stuff would be out of place for a Christmas meal, either, except maybe pumpkin pie and stuffing.
All of my kids genuinely helped. Except for Corrie. Corrie mainly supervised.
They chopped, sliced, trimmed, buttered, grated, juiced, stirred, basted, and baked, and I would have been a complete wreck without their help. We started baking and cooking on Wednesday evening, and by Thursday afternoon, I felt calm, confident, cheerful, and ready. I highly recommend having kids who are old enough to help!
Here’s what we had:
Turkey with gravy and stuffing. I have no desire to argue with anyone about how to make a turkey. Not Alton Brown, nor his acolytes, nor anyone. I’ve roasted dozens of turkeys. I butter it and sprinkle it with salt and pepper, turn it breast down on a rack for half the roasting, then flip it for the rest of the time, and I (well, my sons) baste it every half hour. It turns out good.
The skin is crisp and varnished-looking, the meat is moist and flavorful. I don’t want to argue about it! Your way is good, too! Hooray for your way! I like my way! Hooray!
I made stuffing (Pepperidge Farm herbed cubes, I think) with sauteed onions, mushrooms, and celery. Not original, but always good.
I wanted to get the gravy over with, so I started with a ton of melted butter, then added a ton of flour until it was a thick paste, then thinned it gradually with turkey stock I had made with giblets and neck, celery, scallions. Then, when the turkey was done, I added salt and pepper, a fried and diced turkey liver, and plenty of pan drippings, scrapings, and fat.
Lyonnaise Potatoes. My father brought this dish. Will add the recipe when I get it! Very tasty, and it reminded me of my grandmother’s cooking, which is high praise.
Sweet potatoes with blue cheese and walnuts. A simplified version of this recipe, which also calls for dates, parsley, and gorgonzola, rather than blue cheese. I baked the potatoes, sliced them open, mashed in the toppings, and then reheated them in the microwave before dinner.
Parkerhouse rolls. I’ve made this recipe before, with good success, but this year we just bought frozen dough. My daughter rolled the dough into golf ball-sized balls and put them in buttered cupcake tins — one ball in the mini tins, and three balls in the regular size.
Hobbit Bread (braided bread stuffed with onions, mushrooms, and cheese). This is (according to my 17-year-old) the best recipe in An Unexpected Cookbook: The Unofficial Book of Hobbit Cookery. I’ll paste the whole recipe into the bottom of this post. She used frozen bread dough for this, too, and added poppy seeds to the top.
Oven roasted Brussels sprouts with bacon. Easy peasy. Boys trimmed and halved the Brussels sprouts, daughter snipped a pound of bacon into pieces, and I mixed it up with oil, salt, and pepper, and spread it in a shallow pan, then roasted at 400 for about twenty minutes. The bacon wasn’t as crisp as I would have liked (I should have laid it on top, rather than mixing it in), but the Brussels sprouts still magically gathered in a ton of bacon flavoring. It was great.
Hasselback butternut squash with bay leaves. This dish puts the hassle in butternut squash, let me tell you. But it was worth it. So pretty and exciting. I made it the night before, then warmed it up for the meal. We ended up using jalapeno peppers instead of Fresno chilis, fresh bay leaves instead of dried, fake maple syrup instead of real, canola oil instead of olive, and salted butter instead of unsalted! Still great! We’ve never had a spicy dish for Thanksgiving before. It found myself cooling my tongue with cranberry sauce in between bites of squash. Here’s the recipe from Bon Appetit.
Cranberry orange nut bread. Worth the trouble to zest the oranges and squeeze fresh juice, especially if you have kid slaves to do it for you. They also chopped the nuts and cranberries with my lovely mezzaluna knife. Recipe from Epicurious. This is very festive-looking, with the bright cranberries and flecks of orange zest, and it makes the house smell wonderful.
Apple pie. I don’t really follow a recipe for the filling – just sliced apples, sugar, a little flour, cinnamon and a little numeg, and dots of butter on the top – but here is the crust recipe I use — except I use butter, which I freeze (or even just chill) and grate it into the flour, so it only takes a few jabs with a butter knife to fully incorporate it. The butter does warm up in your hand as you grip it, so be careful of your knuckles if it slips!
My 17-year-old used cookie cutters to make stars and flowers, and made an overlapping pieced crust, which was lovely. We brushed it with an egg wash (beaten up egg with a little warm water) and then sprinkled sugar on top before baking.
I baked the pies until they were almost done the day before, then put them back in the oven at 250 while we were eating the meal. By dessert time, they were hot again and perfectly browned.
Pumpkin pie. I used readymade graham cracker crust and followed the recipe on the side of the pumpkin can. And yes, I had to run to the convenience store and buy evaporated milk, because all I had was condensed milk. I always know what the difference is, except for two times: when I’m shopping, and when I’m baking.
We had whipped cream and ice cream for the pies. I intended the kids to have a choice, but they intended to have both ice cream and whipped cream on everything. Corrie skipped the pie and just had ice cream and whipped cream.
Crock pots were very useful. I made the gravy on the stovetop, then transferred it to a slow cooker, to free up space and keep it warm, and filled the gravy boat from that. I also microwaved the gravy boat, so it stayed warm while it was on the table. I used my other slow cooker for mulled apple cider.
It was my husband’s turn to worry that there wouldn’t be enough food, so he bought an extra turkey breast, so we roasted that, too. I helpfully added garlic eyes so it could glare at us.
And now for the Hobbit bread recipe!
Next time she makes it, I’ll take pictures at different stages, so you can see how the dough gets that braided effect.
Braided Bread Stuffed with Mushrooms, Onions, and Cheese
This hearty bread is practically a meal unto itself. In celebration of Hobbits well known love of mushrooms, this is stuffed with mushrooms, onions, cheese, and English country herbs. It’s best fresh from the oven while the cheese is still runny, but the leftovers are almost as good served alongside supper to help soak up a hearty plate of mutton or venison gravy.
1 ½ c / 300 g water
1 tbsp active dry yeast
4 tbsp / 85 g honey
½ c oil
6 ½ -7 c / 825 – 850 g bread flour
1 tbsp coarse salt
8 cloves minced garlic
1 tbsp fresh rosemary leaves
1 tsp fresh basil leaves, minced
2 tbsp butter
2 c / 200 g sliced mushrooms
2 onions, diced
2 c / 250 g shredded mozzarella
2 cloves garlic in filling
1 tbsp rosemary in each
1 tsp basil
1 tbsp coarse saltTo make a loaf , start by dissolving your yeast in the warm water. Feel free to add an extra tsp of honey at this stage to help kick start your yeast. Walk away for ten minutes. When you come back, the yeast should have bloomed so it looks like a mushroom cap rising up out of your bowl. It knows its fate.
Mix in the eggs, oil, salt, and the rest of the honey. When you achieve a soupy mass, add the minced garlic , fresh rosemary leaves, and fresh basil. It should smell delicious.
Now mix in the bread flour. Modern cooks with a stand mixer can attach the dough hook and let it knead away for 6-8 minutes. If you want to get a real feel for the period, knead it by hand for 8-10 minutes. The dough should be soft, pliant, and not too tacky.
Form it into a ball, cover it with a clean dishtowel, and let it rise for an hour, or until double in size.
Meanwhile, make your filling. Melt your butter in a large skillet over a medium-high heat. Add your onions and cook until they start to brown . You want them to lose a lot of moisture while gaining some flavor.
Once the onions start to brown, add your garlic, rosemary, and basil. Keep cooking for another 3-4 minutes, or until the garlic barely starts to brown . Finally add the mushrooms. You don’t want to overcook them. Mix them in and cook for another 4-5 minutes, stirring frequently.
Take the pan off the heat and finish it with the coarse salt. Set it aside to cool while the dough continues rising.
Once the dough has doubled in size, punch it down. Flour a clean surface and roll the dough into a rectangle . Put that rectangle on a sheet of parchment paper so you can easily move the finished loaf to a pan. Trim away any rough edges.
Now that you have a trimmed rectangle of dough, mentally divide the rectangle into thirds. The center third is where you place your filling. The outer two thirds will be cut into braid strips. To give it an attractive , braided top, make neat, even, 1 inch 2.5 cm wide cuts along each side. Make a bed of cheese in the middle ⅓ of your bread. Pile the mushroom filling on top of that. Cover the filling with any remaining cheese. Fold both end pieces inwards so they cover some of the filling.
To create the braided top, pull the cut edges of dough over the center, alternating sides and tugging tight, so the dough completely covers the filling. This makes a single, massive rectangular loaf . Slide it onto your largest cooking pan. If you don’t have any oversized baking sheets, just slide it into a heavily buttered 9×13 glass baking pan. Either way, let it rise for another hour. You put this much work into it, so you might as well make the bread pretty. Whisk together an egg and 1 tbsp of water to make an egg wash.
Use a pastry brush to paint the surface of the bread. If you’d like, sprinkle another 1 tsp of coarse salt on top. Bake the bread at 350F / 180C for 35-40 minutes. If the top starts to get too brown, cover it with foil.
Due to the moist interior, the bottom of this bread has a tendency to get soggy if you leave it out overnight. That means it’s your duty to consume the entire loaf before bedtime. If you don’t have a party of dwarves or a couple teenagers on hand to help you finish it, you can always use the leftovers to make savory mushroom bread pudding for tomorrow’s dinner.
Hobbit book link and mezzaluna knife link are Amazon Associate links. That means I make a small commission if you buy the product I’m linking to. Or if you buy any product from Amazon, after you get there from using one of my links.
If you’re shopping on Amazon any time, please consider using my links! It should be exactly the same Amazon shopping experience for you, but it really adds up and makes a huge difference for my family. Here are the links for the US, the UK, and Canada. If you could bookmark these links and use them every time you shop, I’d be so grateful! Thank you.
Very nice meal, and the house was packed to the gills with family. We began with a prayer:
I wasn’t on the ball enough to send people home with leftovers much, but my father did score a loaf of Hobbit bread, which pleased him:
A few cooking tips from this year:
You can make the gravy ahead of time and keep it warm in the crock pot, but don’t count on the crock pot to heat up cold gravy in a few hours! Heat it up first.
My mezzaluna knife justifies its existence through cranberry bread alone. The mixing bowl from my KitchenAid (it’s narrow and has a handle) and this knife keep the nuts and cranberries from bouncing and rolling all over the place.
Also, I can never get zesters to work, so I zested the orange using the fine side of the cheese grater, and then got the zest off by using a pastry brush. Fine, I couldn’t find my pastry brush, so I used a paint brush.
To make light, supple pie dough, freeze the sticks of butter and then grate them into the flour using a cheese grater. It’s so much easier to lightly incorporate it into the flour mixture this way.
I’ve never made chocolate cream pie before, and I’m not a fan of slopping chocolate pudding into a crust, but this recipe was very different: immensely rich, thick, and wonderful. The stirring part takes some patience, but is worth it.
I can’t find the pics I took of our lovely pies, but my daughter made a very pretty effect. For one, she cut out dozens and dozens of simple leaf shapes and laid them out overlapping in concentric circles, so the pie looked like a chrysanthemum. For another, she used a flower cookie cutter and covered the pie with flowers, leaving a few gaps. For the pecan pie, I left a wide lip with the bottom crust, which she snipped into strips with scissors; then she folded the strips over each other in pairs, so they made little x’s all around the pie, like a basket. Here’s a short video with 20 ideas for pie crust:
Before baking the pies, I brushed the crusts with beaten egg yolks, for extra color and shine, and then sprinkled them with coarse sugar.
People with tiny kitchens and no storage space can always have recourse to the dryer.
I guarantee you, this is more sanitary than the kitchen of a typical four-star restaurant, which yes I have worked in.
My husband, who is usually the Thanksgiving turkey man, had to work part of the day. I hate having to baste the damn thing every half hour when I’m busy running around moaning, “I need another oven! I need another oven!” so I assigned the job to my sons, who are at the perfect age to be . . .
. . . natural master basters.
As you can see, I cook the turkey breast down for 3/4 of the time, then flip it over and finish cooking it that way. You still get nice, pretty skin, but it’s jucier overall if you let it cook mostly upside down. It does have an “executed frog” look in the oven, though.
I can offer zero “what to do with all that leftover turkey” recipes, because I only bought a 21-pounder, ::shame shame::, so we only had enough leftovers for sandwiches the next day; and then I did what I always do with the meaty carcass: I lost track of it. I think it’s still lurking in the back of the fridge. That’s the smell of Advent in our house: Fresh pine boughs, candles burning gently, and somewhere, somewhere, hidden sheltered in the night, a rancid turkey carcass.
The rest of the week was our normal crazy schedule plus what I can only describe as an extended crisis in my extended family, so we didn’t try anything fancy in the kitchen. I would appreciate any prayers you could spare for resolution! It’s been a very tough year.
Aldi had these chopped salad kits on sale for 75 cents, so I bought three. It had a bag with various chopped-up greens and cabbage, and separate packets of some kind of zesty citrus dressing, plus crunchy noodles and maybe almonds, I forget.
Very flavorful, and a nice change from the usual broccoli or string beans that I usually make for a side with this dish.
MONDAY Pulled pork sandwiches, cole slaw, frozen french fries
Once again, the crock pots are worth the purchase price and counter space just for pulled pork alone. Chuck it in the pot with a can of beer and some salt and pepper and garlic powder, and just walk away.
I made about 4.5 pounds of pork in two crock pots, and let the kids add BBQ sauce if they wanted.
TUESDAY HAM NITE!!!!!!! Also mashed potatoes (we ate ten pounds of potatoes without batting an eye), spinach AND peas
You know what makes an easy meal even easier? Slice up the cooked ham before you heat it up.
It warms up faster and you can just throw ham at people without them hounding you while you slice it. And then they go ahead and make Food Santa anyway.
His droll little mouth was drawn up like a bow.
It’s made from a slab of ham fat, you know.
WEDNESDAY Giant pancake! Sausages, and mangoes.
To cut up mangoes! Here is how you do it: Make your best guess which way the pit is situated, and cut off the “cheeks,” getting as close to the pit as you can. Then take a glass or a metal cup with a thin edge, and use it to scoop the flesh out of the skin, rather than trying to get the skin off the flesh. Then you can trim the skin away from the rest and use a paring knife to cut the rest of the flesh off the pit. You get much more intact fruit this way.
Giant pancake is not something I’m proud of, but it’s an okay meal in a pinch. Mix up one full box of pancake mix. Dump it into a greased pan and bake at 350 for 25 minutes or so. You can add whatever you want: cut-up apples, raisins, chocolate chips, honey, cinnamon, etc. You could even stir in some jam, or maybe even sausage bits. Cut into wedges and call it a meal.
THURSDAY Chicken burgers, chips, carrots and hummus
Every time I make chicken burgers, I remember when I used to remove the breading from chicken burgers because I didn’t need the extra calories. Well, now I do. Winter is coming. It is nature’s way. I need chips, too.
FRIDAY Ravioli and salad
I intend to boil the ravioli in a big pot of water. Bon appwhatever to you.