VolNExile
Easily amused
- Joined
- May 12, 2011
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Ok, it’s Monday! Who’s eating what, and where is everyone on the getting-ready list?
AVL daughter and I are dividing duties. Hubs and I have the meat, the dressing, and a desert.
Hubs is roasting a turkey, tying the entire kitchen up Thursday morning, so I have to get going early. Today I found a cooked Smithfield spiral-cut ham! It comes with a glaze pack, but I have a recipe for copy-cat Honey Baked. 30 bucks for 5 pounds beats the HB price, plus no waiting in line. I’ll do that Wednesday, maybe tomorrow.
6 quarts of turkey stock using necks and wings plus 4 onions, 4 carrots, 4 celery stalks, and herbs are underway, for the dressing, basting, and soup. Two skillets of cornbread going in tonight, one for Old School cornbread dressing and the other for cornbread-sausage-pecan dressing. I’ll make the dressing Wednesday evening (currently no room in fridge.)
I found a recipe for vegan apple snickerdoodles (grandson is massively allergic to dairy and eggs, although happily eats meat), so I am trying out vegan butter and *drumroll* canned garbanzo bean juice as a binder replacement for eggs. I think I’ll make the recipe tomorrow, cook a few as a test-drive, and save the rest to go into the oven while we eat Thanksgiving dinner on the covered deck, wrapped in blankets and huddled around the fire table.
So fellow Zoners, whatcha cooking’?
AVL daughter and I are dividing duties. Hubs and I have the meat, the dressing, and a desert.
Hubs is roasting a turkey, tying the entire kitchen up Thursday morning, so I have to get going early. Today I found a cooked Smithfield spiral-cut ham! It comes with a glaze pack, but I have a recipe for copy-cat Honey Baked. 30 bucks for 5 pounds beats the HB price, plus no waiting in line. I’ll do that Wednesday, maybe tomorrow.
6 quarts of turkey stock using necks and wings plus 4 onions, 4 carrots, 4 celery stalks, and herbs are underway, for the dressing, basting, and soup. Two skillets of cornbread going in tonight, one for Old School cornbread dressing and the other for cornbread-sausage-pecan dressing. I’ll make the dressing Wednesday evening (currently no room in fridge.)
I found a recipe for vegan apple snickerdoodles (grandson is massively allergic to dairy and eggs, although happily eats meat), so I am trying out vegan butter and *drumroll* canned garbanzo bean juice as a binder replacement for eggs. I think I’ll make the recipe tomorrow, cook a few as a test-drive, and save the rest to go into the oven while we eat Thanksgiving dinner on the covered deck, wrapped in blankets and huddled around the fire table.
So fellow Zoners, whatcha cooking’?





