claiming to be from Chase Bank (misspelled), telling you to visit some site at maksaaecole.edu.pk to clarify the problem with your credit card. Apparently there really is a Maksaa Ecole in Pakistan, but... are they not even trying?
Nov. 24th, 2023
Cooking, post mortem
Nov. 24th, 2023 01:45 pmHeritage turkey, roasted on a bed of caramelized onions, came out lovely, moist, and flavorful.
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shalmestere's ancestral sausage stuffing came out well (although I forgot to put in the parsley, and it baked a little longer than usual as I waited for the turkey to be done).
Green bean casserole (from a NYT recipe in which you cook half the green beans until brown, mix the cooking liquid with roux and cream to make a white sauce, then add the other half of the beans in still-green state and bake) was delicious.
Our traditional "mulled-wine-flavored" cranberry sauce, from Bon Appetit twenty-mumble years ago, was delicious as always.
We hadn't planned on potatoes, but we had a bag of smallish potatoes that were starting to get soft but not yet mushy, so we boiled them and mashed them, skins and all; very tasty, although they got a bit cold waiting for the turkey.
We had planned on roasted carrots, but just plain forgot about them. We'll probably make them over the weekend: they're not much work.
shalmestere always makes the gravy, in the turkey roasting pan as soon as the turkey is out and resting, and that went well; this time, for variety, she added a bit of the potato water as well as giblet broth and cider.
Both pies (the cranberry curd tart and the chocolate-pecan) were delicious.
Brunch today: stuffing waffles. Beat 1-2 eggs per cup of stuffing, mix in the leftover sausage stuffing, and cook in a waffle iron for 2-3 minutes; top with gravy (of course).
shalmestere's ancestral sausage stuffing came out well (although I forgot to put in the parsley, and it baked a little longer than usual as I waited for the turkey to be done).Green bean casserole (from a NYT recipe in which you cook half the green beans until brown, mix the cooking liquid with roux and cream to make a white sauce, then add the other half of the beans in still-green state and bake) was delicious.
Our traditional "mulled-wine-flavored" cranberry sauce, from Bon Appetit twenty-mumble years ago, was delicious as always.
We hadn't planned on potatoes, but we had a bag of smallish potatoes that were starting to get soft but not yet mushy, so we boiled them and mashed them, skins and all; very tasty, although they got a bit cold waiting for the turkey.
We had planned on roasted carrots, but just plain forgot about them. We'll probably make them over the weekend: they're not much work.
shalmestere always makes the gravy, in the turkey roasting pan as soon as the turkey is out and resting, and that went well; this time, for variety, she added a bit of the potato water as well as giblet broth and cider.Both pies (the cranberry curd tart and the chocolate-pecan) were delicious.
Brunch today: stuffing waffles. Beat 1-2 eggs per cup of stuffing, mix in the leftover sausage stuffing, and cook in a waffle iron for 2-3 minutes; top with gravy (of course).