Aimeedyan
DIS Legend
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- Feb 22, 2004
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I understand - I hate being vague sometimes, too, but we can't forget this is a public board.
I hope you get some sleep and have a great trip!
The What's For Dinner Thread - November '09(recipe index in OP)
- Thread starter TigerKat
- Start date
I understand - I hate being vague sometimes, too, but we can't forget this is a public board.
I hope you get some sleep and have a great trip!
Aimeedyan
DIS Legend
- Joined
- Feb 22, 2004
- Messages
- 18,749
Alright, my mini Thanksgiving was delicious. Possibly the best I've pulled off... I don't get much practice at pulling off various dishes at diff temps and times very often and sometimes seriously bomb it. This worked good! I also did several new recipes that were tasty.
Turkey - used Alton Brown's brined method and it was SO juicy and perfect.
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Directions
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Green Bean Casserole -another Alton Brown, tastes similar to the Campbells version without the cream soup (which DH can't eat). I used the reviews advice and used good ol' canned fried onions instead of his method.
Ingredients
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Directions
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
POTATO GRATIN - this was the only recipe that I was disappointed in, though my guests cleaned their plates. I thought it was missing something. Maybe more cheese?
Makes 8 servings
1 garlic clove, peeled, halved
1 tablespoon unsalted butter, softened
2 1/2 cups whole milk
2 tablespoons minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Pinch of grated nutmeg
2 pounds Yukon gold potatoes, peeled, cut into 1/8-inch thick slices
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmesan
Preheat oven to 375 degrees. Rub a broiler-safe 11-by-7-inch baking dish with garlic. Coat with butter.
Combine milk, shallots, salt, pepper, nutmeg and potatoes in a skillet. Bring to a simmer. Cook until potatoes are almost tender, about 8 minutes. Transfer mixture to prepared baking dish. Sprinkle wiht cheeses. Bake 35 minutes.
Preheat broiler. Broil potatoes unitl golden, about 3 minutes. Let stand 10 minutes before serving.
Fennel-Sausage Stuffing - without the fennel
I also used a whole pound of sausage for good measure. This was very tasty but, admittedly, the first time I've made anything other than Stovetop instant stuffing.
Directions
In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes.
Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes.
Pour in 2 1/2 to 3 cups chicken broth. Simmer until step 5.
In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture.
6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
Fried Brussels Sprouts with Walnuts and Capers - this was, by far, the favorite dish on the table. Even my brussel sprout hating hubby and dad LOVED it. Dad actually informed me this was the dish I am now to bring to family holiday events
Ingredients
Canola oil, for deep-frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper
Directions
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.
The bad news is that I ended up taking WAY more pain pills tonight than I have all week so things are definitely escalating either due to stress of getting the meal done
confused3) or just eating more food in one sitting.
Turkey - used Alton Brown's brined method and it was SO juicy and perfect.
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Directions
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Green Bean Casserole -another Alton Brown, tastes similar to the Campbells version without the cream soup (which DH can't eat). I used the reviews advice and used good ol' canned fried onions instead of his method.
Ingredients
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Directions
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
POTATO GRATIN - this was the only recipe that I was disappointed in, though my guests cleaned their plates. I thought it was missing something. Maybe more cheese?
Makes 8 servings
1 garlic clove, peeled, halved
1 tablespoon unsalted butter, softened
2 1/2 cups whole milk
2 tablespoons minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Pinch of grated nutmeg
2 pounds Yukon gold potatoes, peeled, cut into 1/8-inch thick slices
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmesan
Preheat oven to 375 degrees. Rub a broiler-safe 11-by-7-inch baking dish with garlic. Coat with butter.
Combine milk, shallots, salt, pepper, nutmeg and potatoes in a skillet. Bring to a simmer. Cook until potatoes are almost tender, about 8 minutes. Transfer mixture to prepared baking dish. Sprinkle wiht cheeses. Bake 35 minutes.
Preheat broiler. Broil potatoes unitl golden, about 3 minutes. Let stand 10 minutes before serving.
Fennel-Sausage Stuffing - without the fennel
I also used a whole pound of sausage for good measure. This was very tasty but, admittedly, the first time I've made anything other than Stovetop instant stuffing.Directions
In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes.
Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes.
Pour in 2 1/2 to 3 cups chicken broth. Simmer until step 5.
In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture.
6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
Fried Brussels Sprouts with Walnuts and Capers - this was, by far, the favorite dish on the table. Even my brussel sprout hating hubby and dad LOVED it. Dad actually informed me this was the dish I am now to bring to family holiday events
Ingredients
Canola oil, for deep-frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper
Directions
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.
The bad news is that I ended up taking WAY more pain pills tonight than I have all week so things are definitely escalating either due to stress of getting the meal done
confused3) or just eating more food in one sitting.Sure, but it's so simple I'm almost embarrassed!
Buy a chocolate pie crust (you could make it, but that's way more work).
Mix together 1 four serving size package of white chocolate pudding, and 1 1/2 cups of milk until blended and thickened. Pour into the crust. Refrigerate for up to 8 hours.
Just before serving, beat together 1 cup heavy whipping cream, 2 Tablespoons powdered sugar, and 1/4 tsp. peppermint extract. Beat until stiff peaks form. Smooth over the top of the pie. Top with crushed peppermint candies.
Yum!
shovan
DIS Veteran
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- Apr 29, 2006
- Messages
- 8,356
Aimee, I'm so happy for you that your dinner turned out so well! But I'm so sorry that you are feeling bad now. Hopefully it's stress & it will pass! I will pray that it will!
Stephanie, Have a safe & great trip!
:
Bethany, If drinking lots of wine qualified me as an expert, Well I'd be one helluva good one!
Ann, Wow he sure is growing! Glad everything is good!
Kat, Yeah Vickie sure does qualify as a member of the Who Dat Nation!!
Plus we know Vickie realizes she's gettting off easier than Lauren, we had her doing the N'awlins Second Line Dance while shouting WHO DAT
!
Robin, You can't bail out now! I know you taunted me earlier in the season! Now that our boys are 10-0, there is no backing out! Although I really don't want to bring this to the table THIS WEEK! I would have much preferred playing this game, when we were playing teams we know we could beat!
I have pics of pie & my table with my fleur de lis napkins! But I'm having trouble posting them. It's way too late to try again, hopefully tomorrow.
Stephanie, Have a safe & great trip!
:Bethany, If drinking lots of wine qualified me as an expert, Well I'd be one helluva good one!
Ann, Wow he sure is growing! Glad everything is good!
Kat, Yeah Vickie sure does qualify as a member of the Who Dat Nation!!
Plus we know Vickie realizes she's gettting off easier than Lauren, we had her doing the N'awlins Second Line Dance while shouting WHO DAT
! Robin, You can't bail out now! I know you taunted me earlier in the season! Now that our boys are 10-0, there is no backing out! Although I really don't want to bring this to the table THIS WEEK! I would have much preferred playing this game, when we were playing teams we know we could beat!
I have pics of pie & my table with my fleur de lis napkins! But I'm having trouble posting them. It's way too late to try again, hopefully tomorrow.
Good morning! I am almost done with that cake. I made a different recipe for ganache. Who knew that there would be so many different versions. I don't like this one it is too soft. Another note to self FIND the other recipe and stick it on the computer!
I will post a picture tonight when I finish the final touches.
Glynis Donny won! You need to go to ABC and watch it. He was so gracious. I am glad him won. I was disappointed in Mya she looked like she had a sour face. I understand you are disappointed it wasn't you but be a gracious person and congratulate the other person.
Lauri How is Lizzy! Your trip is coming up so fast. Looks like our mild weather might be ending.
Stephanie Have safe travels
Aimee Look into that Yoga class maybe you might find some relief there. I found it helped lower my stress and blood pressure. I had a wicked stressful job at that time.
Ann Glad that Luke had a good visit. Glad he was able to get the 2nd dose I hear that is hard to come by.
Vickie You always manage to make me laugh. Thank you. I hope you have a great turkey day.
Maria That pork recipe sounds so good.
I will post a picture tonight when I finish the final touches.
Glynis Donny won! You need to go to ABC and watch it. He was so gracious. I am glad him won. I was disappointed in Mya she looked like she had a sour face. I understand you are disappointed it wasn't you but be a gracious person and congratulate the other person.
Lauri How is Lizzy! Your trip is coming up so fast. Looks like our mild weather might be ending.
Stephanie Have safe travels
Aimee Look into that Yoga class maybe you might find some relief there. I found it helped lower my stress and blood pressure. I had a wicked stressful job at that time.
Ann Glad that Luke had a good visit. Glad he was able to get the 2nd dose I hear that is hard to come by.
Vickie You always manage to make me laugh. Thank you. I hope you have a great turkey day.
Maria That pork recipe sounds so good.
FormrCastMbr
DIS Veteran
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- Jun 14, 2006
- Messages
- 6,598
Good Morning! I am not awake yet so please forgive me...I will BBL. Just wanted to pop in and say hello.
Do you think its OK that I told the guy in the liquor store that I loved him since he found the last case of Cupcake Chardonnay for me? It was stacked in the aisle but under all of the red and pinot grigio.
Aimee, I am so happy that you dinner turned out so well. Your recipes look really good. I hope that you are feeling better and are able to relax today.
Ann, So glad Luke did well at the dr.
on 2 more inches for rides! Maybe by the next trip! We really took advantage of the parent swap this past trip. An excellent way to do rides with a baby.
Kathy, I hope things are settling down for you.
Sheryl, People must have thought we were nuts!
Stephanie, Safe travels and Happy Thanksgiving!
OK, BBL...off to cook and clean. Luckily the house isn't too bad. I guess keeping the house clean for potential buyers is not such a bad thing...now, if they would only come and look at it!!!
Have a great day my friends!
Do you think its OK that I told the guy in the liquor store that I loved him since he found the last case of Cupcake Chardonnay for me? It was stacked in the aisle but under all of the red and pinot grigio.
Aimee, I am so happy that you dinner turned out so well. Your recipes look really good. I hope that you are feeling better and are able to relax today.
Ann, So glad Luke did well at the dr.
on 2 more inches for rides! Maybe by the next trip! We really took advantage of the parent swap this past trip. An excellent way to do rides with a baby.Kathy, I hope things are settling down for you.
Who Dat gonna beat dem Saints?
Sheryl, People must have thought we were nuts!
Stephanie, Safe travels and Happy Thanksgiving!
OK, BBL...off to cook and clean. Luckily the house isn't too bad. I guess keeping the house clean for potential buyers is not such a bad thing...now, if they would only come and look at it!!!
Have a great day my friends!
TigerKat
DIS Legend
- Joined
- Apr 29, 2006
- Messages
- 39,771
Have a safe trip!
Aimee - So glad your dinner went well!
WFD - I'll be making a pumpkin pie cake for Tgiving so I think we'll have roast beef po-boys, EASY!
/
FormrCastMbr
DIS Veteran
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WFD - I'll be making a pumpkin pie cake for Tgiving so I think we'll have roast beef po-boys, EASY!
I just recd a recipe for that...wonder if its the same one. Have you had it before? I would love to know how it is and your recipe (when you have a chance). You know, I have been doing the hot roast beef thing (I do not think we can truly call it a po-boy since I think we miss some ingredients) lately and Andrew gets so excited! Love them!
TigerKat
DIS Legend
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It's a recipe I got from one of my NOLA gals, this will be my first time trying it. If it's good I'll post it!
I think y'all need to make a trip down here so A can try all of our local goodies!
FormrCastMbr
DIS Veteran
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Hmmm, maybe sometime next year...Sounds really good to me! He would love it!
TigerKat
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Johnny & I laugh about that all the time!
FormrCastMbr
DIS Veteran
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But if I could only shake my booty like Sheryl and not Big Bird, it would all be good!
Disney Ron
It's not a lie, if you believe it.
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- Feb 18, 2004
- Messages
- 6,867
Lots of prep work today as I am sure most of you have as well!
Not sure if I want to make the Grand Floridian Chocolate pecan pie or just the Traditional Karo Pecan Pie recipe and add the choc. chips!?!?!
Happy cooking today my friends!
list of to do's
pecan pie
pumpkin pie
stringbean casserole
candied sweets
make turkey stock for gravy
peel potatoes
clean, clean, and more cleaning...not going to crazy, kids are more concerned with the food!
I have decided I need to bring something to DB's house. So add some chocolate chip cookies to the list.
WFD- grill cheese
Not sure if I want to make the Grand Floridian Chocolate pecan pie or just the Traditional Karo Pecan Pie recipe and add the choc. chips!?!?!
Happy cooking today my friends!
list of to do's
pecan pie
pumpkin pie
stringbean casserole
candied sweets
make turkey stock for gravy
peel potatoes
clean, clean, and more cleaning...not going to crazy, kids are more concerned with the food!
I have decided I need to bring something to DB's house. So add some chocolate chip cookies to the list.
WFD- grill cheese
Where'sPiglet?
DIS Veteran
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- Dec 17, 2007
- Messages
- 6,682
Good morning! I just got up. I slept in until 6:30! 
Today is going to be a busy day. I didn't finish a lot of what I intended to yesterday.
But that nap sure felt good!
I did something like 6 loads of laundry. I washed all the towels, all the dirty clothes, and all the bed linens. I have two more left - the linens on our bed and the rags I've been using to clean. Then I'll be done with laundry until Monday!
I need to go to the post office today, the car wash, make some phone calls I've been putting off (business ones), go to Walmart, and finish cleaning. I want to post pictures of my clean apartment on Facebook once I'm done. I need to get baking powder at some point too. The store was out yesterday.
I'm also going to hang out in the French Quarter; a friend from high school happens to be here this week. She's never been here before. I haven't been here even 5 months yet but I'm on Tourist Duty this week. I also want to go on like a 2 or 3 mile walk today. I should sleep well tonight. 
Today is going to be a busy day. I didn't finish a lot of what I intended to yesterday.
But that nap sure felt good! I did something like 6 loads of laundry. I washed all the towels, all the dirty clothes, and all the bed linens. I have two more left - the linens on our bed and the rags I've been using to clean. Then I'll be done with laundry until Monday!
I need to go to the post office today, the car wash, make some phone calls I've been putting off (business ones), go to Walmart, and finish cleaning. I want to post pictures of my clean apartment on Facebook once I'm done.
I need to get baking powder at some point too. The store was out yesterday. I'm also going to hang out in the French Quarter; a friend from high school happens to be here this week. She's never been here before. I haven't been here even 5 months yet but I'm on Tourist Duty this week.
I also want to go on like a 2 or 3 mile walk today. I should sleep well tonight. 
liamandcaili
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For all of you cooking and cleaning today, good luck getting everything done and please don't get too stressed out! Your guests wouldn't want that.
For those traveling, have a safe trip and enjoy your time with family and loved ones.
Aimee -- I'm glad your meal was such a success.
I probably won't get back here until Friday, so Happy Thanksgiving everyone!
Oh, dinner tonight will probably be soup. It is dreary and drizzly today, so soup sounds good. Caili has gymnastics, so soup will also be quick.
For those traveling, have a safe trip and enjoy your time with family and loved ones.
Aimee -- I'm glad your meal was such a success.
I probably won't get back here until Friday, so Happy Thanksgiving everyone!
Oh, dinner tonight will probably be soup. It is dreary and drizzly today, so soup sounds good. Caili has gymnastics, so soup will also be quick.
Disney Ron
It's not a lie, if you believe it.
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- Messages
- 6,867
Aimee, congrats on a successful meal!
Well, my pumpkin pie is done. These are the first pies I have made so I hope they taste as good as they look. My traditional pecan pie is in the oven. I decided to leave out the chocolate. Luke was so cute helping me. I took some cute pictures of my little chef.
Bath times next, then back in the kitchen.
Well, my pumpkin pie is done. These are the first pies I have made so I hope they taste as good as they look. My traditional pecan pie is in the oven. I decided to leave out the chocolate. Luke was so cute helping me. I took some cute pictures of my little chef.
Bath times next, then back in the kitchen.
zipuzee
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I want to wish a very Happy Thanksgiving now, because I know its gonna get busy for everyone soon. For those travelling, safe jouneys and have a great time.
Sheryl and Lauren thanks for the wine suggestions. I'll be next to a World Market later today so I'll run in and see what I can find.
Sheryl I have a bottle of Cupcake Chardonnay, two of Hogue's Late Harvest Riesling (my fave) and one bottle of St. Supery Moscato chilling.
Aimee - I'm happy your Thanksgiving dinner worked out well. I'm sorry you are suffering and hope you are feeling better today. I'll be glad when you finally get in to the doctor.
Ann - glad that the appt went well. Two more inches, huh? I hope he grows them by the time you get that Disney trip!
Bethany - sounds like you've got a busy day!
Glynis - I love that your pie recipes are so easy!
Janice - please post pictures of that cake. It certainly sounds delicious!
Dinner tonight will be take out - I still have a lot to do. I'm really hoping they let us out from work early today (they usually do, they just don't let us know until the last minute). The sooner I'm outta here the better!
Sheryl and Lauren thanks for the wine suggestions. I'll be next to a World Market later today so I'll run in and see what I can find.
Sheryl I have a bottle of Cupcake Chardonnay, two of Hogue's Late Harvest Riesling (my fave) and one bottle of St. Supery Moscato chilling.
Aimee - I'm happy your Thanksgiving dinner worked out well. I'm sorry you are suffering and hope you are feeling better today. I'll be glad when you finally get in to the doctor.
Ann - glad that the appt went well. Two more inches, huh? I hope he grows them by the time you get that Disney trip!
Bethany - sounds like you've got a busy day!
Glynis - I love that your pie recipes are so easy!
Janice - please post pictures of that cake. It certainly sounds delicious!
Dinner tonight will be take out - I still have a lot to do. I'm really hoping they let us out from work early today (they usually do, they just don't let us know until the last minute). The sooner I'm outta here the better!
Thanks for asking, Lizzy is almost back to herself I just have to keep giving her her antibiotic and soft food. She is sooooo spoiled
As for the nice weather ending you probably are right just a little nervous about driving that big yellow thing in snow again. Didn't miss that last year one bit. I'd be so happy if I never seen another snowflake again
Do you think its OK that I told the guy in the liquor store that I loved him since he found the last case of Cupcake Chardonnay for me? It was stacked in the aisle but under all of the red and pinot grigio.
O no Lauren I see nothing wrong with that.
Aimee- I'm so glad your dinner went well.
Bethany- You would make a wonderful tourist guide. Have fun.
Kathy- I hope things are settling down for you
I hope everyone has a great Thanksgiving Day
to everyone.
Nancyg56
DIS Legend
- Joined
- Aug 17, 2005
- Messages
- 29,496
Good Afternoon! I almost said good morning, I have lost track of time
Marisa saw the XRay tech yesterday and then the Dr assistant sent them to the Dr. Thank God for online stuff! Her kneecap is still where it belongs. She saw him today and he told her this is actually going to be excruciating pain. SHe will be starting physical therapy and said it sounds horrific. She is not a whiner and has a high pain threshhold so I cannot imagine this.
Aimee- I am impressed! Sounds like a wonderful meal. I think I am going to try your green bean recipe. I have fresh haricots verts so I can start with those.
Glynis- How is your company planning cpming?
Ann- BIG BOY!!!!!!!!!!!
Lauren- I wish I had that reason to keep the house cleaned up, mine always seems to be falling apart around me and i am constantly cleanoing!
Sheryl-All set?
Kat- sending you a PM!!!!!!!!!!!!!!!!
Maria- I am sorry I missed your call. We seem to be palying telephone tag!
Janice- pleas post that cake!
I ma knee deep in my Holiday cooking. I made
apple and sausage stuffing,
spiced cranberry and apple jello salad
cranberry/orange sauce
maple scented mashed turnip and carrots
sweet potato gratin
I want to vaccum and iron my main tablecloth and then I start baking
dinner is hot roast pork and gravy sandwiches for Buddy. The girls want pizza
I am not hungry!
Please understand that I have been following but I do not always have my internet connection and then have brain freeze. For my friends who are traveling please keep safe, have a wonderful Thanksgiving and take my thoughts and prayers for you with you. I am eternally grateful that you have entered my life.
BBL
Marisa saw the XRay tech yesterday and then the Dr assistant sent them to the Dr. Thank God for online stuff! Her kneecap is still where it belongs. She saw him today and he told her this is actually going to be excruciating pain. SHe will be starting physical therapy and said it sounds horrific. She is not a whiner and has a high pain threshhold so I cannot imagine this.
Aimee- I am impressed! Sounds like a wonderful meal. I think I am going to try your green bean recipe. I have fresh haricots verts so I can start with those.
Glynis- How is your company planning cpming?
Ann- BIG BOY!!!!!!!!!!!
Lauren- I wish I had that reason to keep the house cleaned up, mine always seems to be falling apart around me and i am constantly cleanoing!
Sheryl-All set?
Kat- sending you a PM!!!!!!!!!!!!!!!!
Maria- I am sorry I missed your call. We seem to be palying telephone tag!
Janice- pleas post that cake!
I ma knee deep in my Holiday cooking. I made
apple and sausage stuffing,
spiced cranberry and apple jello salad
cranberry/orange sauce
maple scented mashed turnip and carrots
sweet potato gratin
I want to vaccum and iron my main tablecloth and then I start baking
dinner is hot roast pork and gravy sandwiches for Buddy. The girls want pizza
I am not hungry!
Please understand that I have been following but I do not always have my internet connection and then have brain freeze. For my friends who are traveling please keep safe, have a wonderful Thanksgiving and take my thoughts and prayers for you with you. I am eternally grateful that you have entered my life.
BBL
Disney Ron
It's not a lie, if you believe it.
- Joined
- Feb 18, 2004
- Messages
- 6,867
Marisa, you poor thing. Good luck in physical therapy.
Kids have been so good today and I have gotten almost everything done.
Pies and cookies are done, greenbean casserole done, sweet potatoes done, turkey stock made, sausage stuffing done. I have mopped my kitchen floor and cleaned both bathrooms.
Tonight, I just want to peel my potatoes and get my tableware ready to go.
I am tired...hope everyone else is doing well.
HAPPY THANKSGIVING MY FRIENDS!!!!!!!!!
Kids have been so good today and I have gotten almost everything done.
Pies and cookies are done, greenbean casserole done, sweet potatoes done, turkey stock made, sausage stuffing done. I have mopped my kitchen floor and cleaned both bathrooms.
Tonight, I just want to peel my potatoes and get my tableware ready to go.
I am tired...hope everyone else is doing well.
HAPPY THANKSGIVING MY FRIENDS!!!!!!!!!
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