It was beautiful out yesterday. I sat with all the windows and even 2 doors open once it warmed up. The sky was blue, and the air smelled of pine and fir, with a slight odor of a distant fireplace.
So, a one day respite. But, this morning, it's coming down in buckets.
Which also means, no seeing the meteor showers tonight. Will it be clear enough to see there?
Our ground is the same now. Around the house itself, just dirt. Where they dug, and disturbed my gravel, things...like cars and trucks, not to mention people, sink in. I'm going to need another load of gravel for the places that are like soup/quicksand. The rest is hard.
How interesting about the turkey breast!
I made the holiday menus through New Year's Day yesterday. I want to make the days in between, but haven't yet.
What I worked on the hardest, besides making food that we like, was making meals that I don't have to buy much for. That's 6 meals (I count the 'eve's'.) I planned, and for each one, I needed no more than 4 items, and most are pretty small, such as a lemon, maybe some broccoli, etc. The most expensive items are the whole chicken for Thanksgiving Day, and the Brussels for the same meal.
I now have enough sugar, flour, meat, broth (well, will as of today. Will freeze enough for all holidays.), etc. to make stuffing, cookies, Christmas cake, tortillas, etc.
I will need more onions by Christmas, but have enough for the next 3-4 weeks.
These are my Thanksgiving and Thanksgiving Eve menus. Below each one is what I need to still buy, plus notes on when to do what:
Thanksgiving Eve Dinner
Chicken Noodle Soup
Thaw the broth the day ahead.
Make the chicken salad the day before.
Roasted Rosemary Chicken
Baked Sweet Potatoes
Ginger Cookies w/ Baked Apples
Roast the chicken and the potatoes the day of. - Chicken in the oven, potatoes in the air cooker.
Bake the stuffing the day of, too.
Make the apples and store the day before. Bake during dinner.
Make the sprouts the day ahead. Reheat just before dinner.
Make the cookies 1-2 days ahead, but make the dough before that.
Make cornbread on the weekend. Stale at leisure.
Cook the vegetables for the stuffing on Monday or Tuesday.
Thaw the broth for the stuffing the day before.
Maybe More Ginger
Oh, in the 80's I saw the Kraft slices of Swiss for the first time! That's the first time that I had Swiss that wasn't from my favorite deli. I'm sorry that you got the wrong one. Maybe they would work cooked in something, like a grilled sandwich, rather than eating out of the package?
That's a nice idea with the bison.
Organizing must be in the air!
How funny that we both got cards. I hope that yours will not be a problem, though. I finally had to do something. I want to send Naylz cards, have birthdays, etc.
I have a mandolin that's a bit dated, but still works well. It's permanently stained, from carrots I think, but works fine. You won't regret having one, but watch your fingers by using the hand guard. They are really, really sharp!
I love the idea of guacamole!
I've got more floaters recently, too. I didn't know that you could do an exercise to reduce their numbers!
Good for you! Glasses are tricky. It sounds like it wasn't easy, but yep, you got'er done! :-)
The kids took the baby in for a vaccine yesterday, but when they got there, they said that their insurance has them down for a different Dr. across town. They do not use that office, and haven't since Ds went there many years ago. So, they had to leave without completing their task. These days babies get so many required vaccines, that this will mess up the schedule, and require too many at once by the time that it's straightened out. :-(
Yes, sometimes we who grew up in the era of white bread do crave it...especially with certain foods.
I've been caught with too many black grapes before. Someone we knew had a vineyard of black table grapes, and shared. I would make jam from them sometimes. Have you tried freezing them whole? As long as you snack on them while they're frozen, and not let them thaw, they make a decent frozen treat, and will stay good.
Thank you. We appreciate it. Have a great eating week!