Week 127 - Thanksgiving meal and BF score
We spent Thanksgiving not as a family but as random individuals taking shifts in the hospital. We had to cancel Thanksgiving lunch at the rehab hospital with my dad after they forgot him in the bathroom and he fell two days before Thanksgiving.
He had fractured ribs and a collapsed lung.
Could you share pics of your cooking in the kitchen for some food porn.
Also, for those still in midst of remodeling, did you score anything good for Black Friday or over the weekend?
There was not much discount beyond what is normally available if you're not into toys, bedding, or TV.
I had to divert any free time from care to quickly redo my dad's room to accommodate two hospital beds so I did score on bedding for Twin XL. I couldn't even find a deal on dish strainer (those roll up kind).
At least my dad's room is almost done even if I can't move or bend without pain. Apparently, all the squatting, painting and manual nailing is equivalent to some cross fit exercise.
Comments (12)
javiwa
7 years agobeachem -- I'm so saddened to hear what happened to your dad and the level of care he received (or, rather, didn't receive). My dad spent his final 18 months battling ALS in a hospital/convalescent/rehab facility where he wasn't more than check in on periodically. All of our holiday celebrations became rushed affairs (quick bite at home, then back to the facility). Still, at least family was together. Nice job with the room -- it's all worth it.
My one food porny pic -- homemade mac n cheese made its way into the annual rotation at the request of my kiddos:
I had to make another batch the next day. :p
Thanks to a Gooster posting about the Zwilling online store's BF deals, I finally bit the bullet and purchased a set of steak knives. (Why on earth I've been so picky this past year, I have no clue: after all, we've been doing fine with our 25 y/o Target specials for so long!)
Hope your dad's doing better.
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Thanksgiving successes and failures
Comments (26)BF and I had our TG dinner the weekend before, so ate leftovers on the actual day. I sure LOVED that! We got a free turkey and it was just one of those injected ones and I just roasted it and it came out good. I rubbed it with Mrs. Dash garlic herb salt free seasoning and stuffed it with apples. The only thing that was a problem is neither my meat thermometer or the pop up one on the turkey seemed to work because it was overcooked but not registering the right temp., so I dunno. My thermometer never seems to be accurate so I really have to find a better one. The white meat on the breast was a tad dry, as per usual but frankly I think it was good enough, that is pretty much the nature of white meat anyway. We got a lot for sandwiches which I ate on my homeade ricotta caraway bread-yum. I made sweet potatoes with pineapple glaze, a dish I had forgotten about and I think I will make it again. Easy peasy, not too cloying sweet but not bland either. Just added a small can of pineapple tidbits to a dish of diced fresh sweet potatoes, a TBLSP or so of brown sugar, a bit of butter and some candied ginger, and then baked it with the turkey for about an hour. Delish. I finally found a stuffing I like. It was over the top rich and fattening but since I only make this type of thing once a year, worth the splurge. It was an Italian style dressing and I got the recipe from chef Fabio Viviani, which sounds like a made up name to me but I actually enjoy his show and some of the recipes. What I like about this dressing was it has almost no sage and I am not a sage fan! I used a mix of spicy fake sausage and some all natural pork and rice sausage that I get, instead of the italian sausage that the recipe calls for. Ingredients 8 cup(s) French baguette or Italian pane rustica, cut into 1-inch cubes 2 tablespoon(s) unsalted butter 1 cup(s) diced yellow onion 2 cup(s) chopped cremini mushrooms 1 teaspoon(s) dried basil, crushed 4 tablespoon(s) Bertolli Extra Virgin Olive Oil, divided 3 sweet Italian sausages, casings removed 1 cup(s) shredded provolone cheese (I used a mix of shredded Italian cheese and that was it, way less) 1/3 cup(s) grated Parmesan or Pecorino Romano cheese - (See note above, I did not use all the cheese called for in the recipe, way over the top) 1 cup(s) sour cream (I only used about 1/3 cup) 1 cup(s) store-bought or homemade beef broth (I used vegetable broth) Directions Preheat the oven to 375 degrees F. Add bread to a large mixing bowl and set aside. Melt butter in a large skillet over medium heat. Add the onions and mushrooms. Season with salt, pepper, and dried basil. Increase the heat to medium-high and cook for 8-10 minutes until the moisture is evaporated and the onions and mushrooms are lightly browned. Add the mushroom and onion mixture to the bowl with the bread and allow to cool slightly. In the meantime, in the same pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into small pieces and cook until browned, about 10 minutes. Remove from the heat and allow to cool. (I used already cooked sausage) Into the bowl with the bread, mushrooms and onions, add the provolone and Parmesan cheeses, sour cream, remaining 2 tablespoons of olive oil and beef broth. Add the cooled sausage and stir to fully combine. Pour the stuffing into a 9- by 13-inch baking pan and bake, uncovered, for 30 minutes until brown and crispy. To serve, spoon the stuffing into a serving bowl. Here is a link that might be useful: Chef Fabio Viviani's sausage mushroom stuffing...See MoreWhat's your Thanksgiving menu?
Comments (33)We're done here. Shaun, that dinner guest is very handsome! Jessica, I hope they fixed the dishwasher. L2C46, that is a very cute turkey appetizer, a vegetarian option is always good (grin) Here we had 7. Ashley and Kevin made it, still no baby. Amanda, Dave and the kids and me. Mother went to my niece's, it was "her turn". Mother is in great demand on holidays, LOL, and came here last year. Stepmother had dinner with her sister, saving me 120 miles of driving, one more thing to be thankful for. We had a cheese ball with Ritz crackers to start, Dave loves that cream cheese/cheddar/dried beef/green onion mix, so I always make it for him. We also had some rabbit from the smoker to snack on while I got dinner "around", along with home canned pickled beets, sweet and dill pickles and olives. The main menu was: Turkey (a 21 pounder for 7 of us, both girls took leftovers) Sage and onion stuffing (I wanted to add oysters ala Seagrass but was roundly voted down, so Elery and I will have that) Mashed potatoes (with cream and butter, not kosher at all) Gravy Butternut squash/whole wheat dinner rolls Broccoli with cheese sauce Maple glazed roasted sweet potatoes Fruit salad Fresh cranberry and apple relish French Silk Pie Pumpkin Pie Ice cream cake with M&Ms Happy Thanksgiving. Annie...See MoreSage-less Thanksgiving
Comments (14)This recipe from Cindy's Dad is very good and may help you get around the stuffing, potato, gravy thing. It's sorta potatoes and stuffing in one and a very good side with Turkey. Sorry I can't help you with the turkey thing except to maybe suggest you BBQ it. To help make up for the turkey maybe you could do 4 or 5 great veggies as sides. Grilled onions, beets, peppers some baked beans maybe. Baked beans are great with both the following recipe and turkey. I even have a recipe somewhere for grilled whole onions stuffed with baked beans....maybe if you did a total BBQ theme..... Pennsylvania Dutch Potato Filling-Cindy�s Dad 5 Lb Idaho potatoes 1 Cup diced celery 1 -1/2 cup diced onion 3/4 Cup fresh parsley (or dried -parsley flakes) 4 eggs 2 (1 cup) butter or margarine 3 Cup cubed bread 1 -2 cups milk, or enough to -moisten bread cubes Salt, pepper and celery salt Cook potatoes with salt until tender. Saut celery and onions with 1/2 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons oil until tender and slightly browned. Push to one side of the pan; add 1/2 stick of the butter and soak parsley in butter, then mix with celery and onions. Drain potatoes; put in large enough container to hold all ingredients. Add the remaining 1-1/2 sticks butter, 1 teaspoon salt, 1/2 teaspoon pepper and 1-1/4 teaspoons celery salt. Mix with electric beater. Add eggs and mix thoroughly. Add celery and onion mixture and mix. In the same pan used for the celery and onion mixture, soak bread cubes in enough milk to moisten thoroughly and heat. Add to potatoes and mix. If mixture is too thick, add milk. Add dry bread cubes if too thin. Also use more or less of seasoning to taste. Put in greased baking dish (or dishes), dot top with butter, and bake at 400 for 1 hour until golden brown....See MoreWhere do you eat your meals?
Comments (27)When our kids were younger (they're 19 and almost 21 now), we ate all our meals together - from the time they could sit in a high chair at the table through high school and, now, when they're home from college. So many studies have shown that when children eat with their parent(s) at least 5 days a week, the children are far less likely to get involved with drugs, alcohol, etc., than those who eat separately. Plus, it brings the family together, promotes bonding, and is more fun! (Probably why the studies had the results they did!) All our meals are eaten at the table - b/f the remodel the table was in the kitchen, but it was a tight squeeze once our children reached 9 or 10; after the remodel, we ate at the table in the DR (we eliminated the Kitchen table in favor of a far more functional Kitchen.) Interestingly, when we started eating in the DR, it seemed that our children's table manners improved - or maybe it was b/c they were getting older. :-) To us, having a DR that was used only for holidays or for inside parties (pre-remodel) was a waste of space. Far better to use all the rooms in the house on a regular basis and have enough room to be more comfortable. Even our Living Room was converted into a music room with a piano and places for the children to practice their instruments. Later, we added a desk when my DH and I both started working from home occasionally (this allowed us to have two desks). Even when both our children are away at college, my DH and I eat at least half our meals at the DR table. The only time we eat in the FR on trays is when there is something we want to watch on TV or a movie - or when there's a fire going in the fireplace! :-) We have found that eating at the DR table still increases bonding and it's a great way to reconnect with just the two of us after so many years of raising children. Just as when the children were growing up, it's also more conducive to conversation - both seating and less distractions. Oh and sitting at an actual table is more comfortable than eating in the FR on a TV table/tray or at the peninsula....See More
ck_squared
7 years agoI'm really sorry to hear about your dad. Hope his recovery goes smoothly.
Here's a before and after shot of our turkey...
lisa_a
7 years agoI've been in your shoes, beachem. You have my heartfelt wishes for better tomorrows.
I don't have any food porn from Thanksgiving, sorry. I was too busy celebrating with friends and family and completely forgot about taking photos. But I did remember to take a pic of the meal I made during my first cooking lesson with my neighbor's dad (he went to cooking school, fab cook) on Friday. I made Shrimp with Garlic and Ginger with a side of haricots verts. It was delicious!
I'm swapping my painting skills for cooking lessons. So far, I've painted my neighbor's den, changing it from baby pooh brown walls and ceiling (so very depressing!) to lovely silvery lavender walls and a white ceiling. Her dad says that by the time I'm done painting, I'll be cooking like a Cordon Bleu chef. Sounds good to me!
mushcreek
7 years agomgmum
7 years ago
cpartist
7 years agomsmeow
7 years ago
suzanne_sl
7 years agoI know it looks like we were only having pie, but there really was other stuff - turkey being sliced, gravy on the stove. Just finished the veggies for breakfast yesterday, there's a little of the 20 lb turkey left, and one piece of pumpkin pie. Also froze 3 meals for 2 of split pea soup with lots of turkey bits last night - so yummy!
We miss Mom. She taught me how to make pie crust when I was about 11 and it's been my job ever since. Maybe the almost 4 year old GD (artist of record for the art on the wall) will be next in line in a few years.
javiwa
7 years ago
donna_loomis
7 years agoWe just finished our reno - opened the wall between kitchen and dining/living room. Still a few things to tweak. Sink needs to be set for the third time (don't get me started). I never thought to take pictures while cooking for the first holiday in our new space, but I did take a few of the gang at the table, which would never have fit in our old kitchen.
kitchenchemist
7 years agolast modified: 7 years agoWishing your dad and you a smooth recovery. That's a hard way to spend Thanksgiving! I hope this is good food porn for you. We decided to have a multicultural Thanksgiving menu with prayers for all who feel vulnerable these days. I'll say a prayer for your dad and other medically fragile folks as I eat my enchiladas made from leftover turkey molè today!
From the top of the picture: Rainbow Salad, Wild Rice with Mushrooms, Mashed Potatoes, Herb-Roasted Turkey, Mama Stamberg's Cranberry Relish, Roasted Squash with Lemon-Tahini Sauce, Turkey Molè, Cornbread Stuffing with Green Chiles, Gravy. Then there were the Collard Greens, Chocolate-Pepper Pie (chocolate pie with cayenne, SOOO good), and Pumpkin Pie that somehow didn't make it into the picture! We started off with a Baba Ganoush, Hummus, Olives, and assorted cheeses.
Wishing you a wonderful season of good foods soon!!
barncatz