Having had 2 Thanksgiving dinners (one on Wednesday and one on Thursday) with basically the same menu - ham, turkey, dressing, sweet potatoes, green beans/green peas, etc. - I’m ready for something totally different. I think I’ll go to the gas station barbecue place to pick up ribs tonight. And cook some greens to go with them and maybe roasted sweet potatoes.

I made split pea soup last week 😁 But just enough for two dinners for two then I froze enough for one more meal. DH really likes split pea with ham soup, with corn bread.

I have fresh Hama Hama yearling oysters for tomorrow night that I'm really looking forward to. Tonight - I don't know what we're having. All of us in the family dropped membership from the Croatian Lodge decades ago and this year we were all invited to their annual holiday dinner for some reason. DH's sister wanted to go so several of us made reservations. We know the caterer and she's very good - but I don't know the dinner menu.

I've been ordering Palouse Brand (linked) peas, beans, lentils directly from them and I'm more than pleased with the quality, but haven't tried their flours yet.

I am going out for lunch today (part of our shop local Saturday tradition) ... so tonight will probably just be a bowl of hot soup (we have temps under freezing all day!). I have unstuffed cabbage soup thawing.

After turkey two days in a row, we are going to an Italian restaurant for dinner tonight. DD and BF are here til tomorrow and they are poor haha so going out for dinner is a nice treat.

Not tired of turkey ...yet. The whole shebang...again...and happy about it!

I was hoping to have leftover fried oysters but can't find any oysters in any nearby supemarkets. I found an empty space for them in Kroger yesterday. My walmart store has them listed but I couldn't find them the last time I was in there.

No idea, probably something out of the freezer. I had pork curry with quinoa last night that I pulled out of the freezer.

We are going to have an early dinner at our favorite Mexican restaurant today after hubby and son move all my big container pots with ball shrubs and plants indoors.

After 2 days of Thxgiving food we'll be having my homemade chili on this chilly day. It will be my last bag from the freezer so I'll be whipping up another big batch next week to get us through the winter.

Turkey sandwich, and pumpkin pie, then the rest of turkey frozen in sandwich size bags. Had dressing, gravy and turkey for breakfast, and cranberry sauce. Made the cranberry sauce this year. It was all eaten.

3 ingredient cranberry sauce.

12 oz fresh cranberries

1/2 cup orange juice

3/4 cup brown sugar

Bring to a boil, stirring, until most of cranberries pop.

Let cool, Pulse in food processer till it's mostly sauce. Chill and eat.

I went to put the extra butternut squash rolls from Thanksgiving into the freezer this morning and discovered a quart of beef barley soup that I had in there had popped its lid when it expanded as it froze. So I'm having soup for dinner and kept back a couple of the rolls. I didn't cook Thanksgiving dinner and am missing having leftovers. Had an overnight guest last night, so we went out to dinner - I had a yummy Sablefish with miso sauce dish, with mango orzo, Brussels sprouts and Caesar salad. I would have ordered turkey if it had been on the menu.

Saturday’s steak night for us. A friend sent us a gift of rib eyes and tenderloins from Kansas City Steaks. Tonight’s the tenderloins; rib eyes are gone. The gift included twice-baked potatoes so we’ll have those, too. Easy dinner!👍🏻

I recently made split pea with ham soup and minestrone. Happy to have some of both in the freezer.

" Today I will be canning 20 pints of split pea soup "

Out of curiousity, how much soup is this? How many pounds of peas will be used and what else do you put into it?

Thanks.

There are recipes in safe canning books if you are interested in canning. A pint is a measure of volume, there are two pints to a quart so, 10 quarts of soup, but canned into 20 pint jars.

No, sorry for any misunderstanding. There's no need to analyze or impute what any unstated focus of my question was, I think the words I used expressed what I was curious about.

I use my grandmother's split pea soup recipe and I like it just fine. I think of soup and other such things in terms of input quantities and not output. One batch is one 1 pound bag, a large batch is two. The rest of the ingredients are added by sight and by feel and taste and not by measurement, as she taught me. I do know weights and volumes, both Imperial and Metric.

I was asking about the inputs and quantities, not the resulting output. It must take more than a pint of liquid to make a pint of soup.

We don't prepare food in advance nor practice any kind of food storage. Other than cupboard staples and wine, we buy what we want to use when we want to use it and not in advance. The large standalone upright freezer in the kitchen is 75% empty.

If you wanted to make a pint of strawberry jam, for instance, it must surely take more than one pint of strawberries. I could have been more clear when asking "how much soup" because I meant how much liquid do you use. The "pounds of peas" question would seem clear as with "what else do you put into it.".

I had a kale salad with apple, and cod over a vidalia purée and summer succotash.

Both very good and a welcome respite from ThxG!

The dessert was coconut sorbet with toasted coconut and bruleed pineapple, triple yum

Ive had Thanksgiving dinner for three nights in a row, but the last two were miniature versions.

Last night we had people over. Dinner: Prime rib, Tuscan bean soup, string bean salad, butternut squash.

Last night we had chili. Tonight we’re having Turkey Tetrazinni with the last of the turkey and green beans on the side.

We have some cornbread dressing, cream cheese/green chilis corn, and mashed potatoes left, so those will be our dinner tonight. DH likes to do a layered bowl; those three leftovers are perfect for that.

I froze a small dish of extra dressing (not cooked) for future snacks or a dinner side, it just has to be thawed and baked.

lucille, I thought I'd asked a simple question. I guess not.

Pork tenderloin, seasoned with ground cumin and fennel seed, steam spinach, and lentils that were cooked with fennel, onion, carrots, celery, and then dressed with a vinaigrette that was reduced Merlot and red wine vinegar. Lots of salt and pepper. Lots of ground cumin and fennel. Ground myself with the mortar and pestle. Quite good and I would make it again.

https://www.foodandwine.com/recipes/roasted-pork-tenderloin-with-lentils-and-merlot-vinaigrette

The wine was Monticello Merlot.

https://www.wine.com/product/monticello-estate-merlot-2018/1102958

Uber eats. Beef Shawarma - Braised beef, lettuce, pickled cabbage, tomato, tzatziki