What’s for Dinner Tonight?

Monday night was homemade chicken soup, rice on the side, crusty bread, and salad. I do the rice as a side add-in because DH doesn't like it when it absorbs the soup broth and gets all squishy... yum!!
It's getting to be very fall-ish here in the afternoon and evening, which means it's soup and casserole season!!

Tonight we are meeting friends at a local brewery for Trivia Night. I'll probably have calamari for supper, and DH usually has a burger or curry rice noodles with chicken. The only time either of us changes it up is if we get tonkatsu ramen. Who knew a brewery on the back of a Chinese restaurant would have outstanding ramen??
 

Today is Thanksgiving so we feasted this afternoon on a very traditional menu: turkey, stuffing, mashed potatoes and gravy, mashed turnip, caramelized yams, brussels sprouts and a myriad of sides/fixings. 5 kinds of pie for dessert, including pumpkin, of course. :goodvibes
:lovestruc:worship:
@ronandannette Do you use real turnip, the white with purple tops, or do you use what we in New England call turnip, but is actually rutabaga? (It's the waxed one that has orange flesh) I've never had real turnip, but I LOVE rutabaga, boiled with butter and S&P!


Dry turkey is what gravy is for. With enough gravy, you can fix anything. :teeth:
A friend once said my family needs to learn that gravy is a condiment, not a beverage!
 
This was the first (Canadian) Thanksgiving we didn't celebrate with our friends, in about 12 years. This year, they headed up to Ottawa to celebrate with their daughter as she finishes up her final semester at school. Instead, we had a baked chicken dish that my wife found a recipe for on line. It had balsamic, dried cranberries and brie cheese (stuffed). It was really good, and we paired it with rice pilaf.

Tonight I'll grill up some strip steaks, then thinly slice and put it on a Caesar salad.
 
@ronandannette Do you use real turnip, the white with purple tops, or do you use what we in New England call turnip, but is actually rutabaga? (It's the waxed one that has orange flesh) I've never had real turnip, but I LOVE rutabaga, boiled with butter and S&P!



A friend once said my family needs to learn that gravy is a condiment, not a beverage!
Rutabaga; boiled and mashed. Turnips (white with purple tops) are widely available here but they don't cook well; they're best harvested kind of small (3" or 4" in diameter) and eaten raw. They taste like a sweet, dense radish.

Next time you're doing rutabaga, mash it and throw a handful of brown sugar in with the butter. Game changing! :cloud9:
 


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