Cranberry sauce is made, cookies are baked and beer has been chilled. The glass bowl and beaters are in the fridge and I’ll whip up the cream just before we leave.
Have a great dinner everyone, no matter what you eat.
This sounds interesting. I may experiment along these lines at Christmas time. Thanks.
Jane, to help the cream stay firm, have you ever used a product called Whip-It? It’s from the Oetker baking company, started in Germany but what I have comes from a Canadian address. It’s a small packet about the size of a PC of sugar. Mix it into the whipping cream and when you whip up the cream whatever you pipe keeps it’s shape. I love using it to decorate fancy tortes. Doesn’t change the color, taste or texture of the cream. You can decorate in advance, keep it in the fridge, and the cream doesn’t collapse.
I have never heard of it before now. I intend to look into it tonight, thank you so much.
So is mine. I just have to open the can.
This is a link with lots of links to the product. Some stores may actually carry it in store. I know of a store in Kansas City that specializes in German products.
But before you buy any you may want to try using it first. I have some extra and can send you three or four packets is you would like. That would be cheaper than getting some and finding out you don’t care for it.
The turkey is in the oven. I repeat: The turkey is in the oven.
Howdy Y’all! Many of you may be chowin’ down on turkey day feast or about to as I post. We have chowed. Everyone is gone and the dishwasher is swishin’ (ever so N.O. quietly) away. Lots and lots of foodstuffs were consumed. The wives brought these mini pee-kahn pies from a local specialty store. They brought one for each of us. They got gone in a hurry. Which means we still have regular pee-kahn pie and some red velvet cake to eat, so win-win! Everyone was sent home with leftovers, so we won’t have to eat ‘em beyond a couple of days. Again, win-win! We ate. We drank. We made merry. I love company, both comin’ and goin’. We are happy, full, and peaceful here in da cave.
doggio I could get down with that kind of feast sans the Bud, of course.
Hope everyone had or is havin’ a great Thanksgiving or regular Thursday, whatever it may be!
My turkey is resting. My daughter is making salad. The table is set. I still need to cook the beans and the squash, but I’m going to wait until my husband is done cooking the potatoes he plans to mash.
I will wait to open the can of cranberry jelly until the last minute. We’ve had a lot of home made cranberry sauces and relishes. A lot of them are delicious. But everyone likes the ocean spray cranberry jelly better. (Oddly, the store brand really isn’t as good. It has less cranberry flavor.)
We sat to eat a bit later than I’d planned, but it did allow the food to cool enough for Tobias, so that worked out. MIL ate a LOT - Huzzah! And there were lots of leftovers - I sent Daughter home with a bunch and I’ll pack up some for MIL tomorrow. The dishwasher is almost done and chillage is underway.
Tomorrow’s big chore is cleaning the smoker. I’m done for tonight, tho.
I made two ramekins of dressing, because it all wouldn’t fit in the turkey. I cooked it, and Mrs. L.A. tasted it. She pronounced it good. She wants me to make the green bean casserole, just to see if I can do it.
Also added orange zest and shredded apple this year.
I am stuffed. Flank steak pinwheel with blue cheese stuffing, asparaguts, baked potato with butter and sour cream. And two pieces of bacon that were supposed to be wrapped around the asparaguts. Later I will have a Heath bar for dessert.
Also stuffed with turkey and all the usual suspects. Helped clean off the table and am now happily assimilating the meal and looking forward to dessert in a little while. Hope everyone is doing well and slothing properly.
I have the temperature probe in the stuffing. 40º to go. (Of course I’ll check the meat temperature too. I’ll use the instant-read thermometer for that.)
I have 20 degrees to go for the turkey. I started the taters too early, darn it. Oh well. While the turkey rests, I’ll make the gravy and steam the asparagus.
I managed to fend off the cats and eat the turkey.
Happy thanksgiving!
Had a great dinner with the wife’s niece and her family of six. Also eight -count 'em, eight - dachshunds. What a racket!
Glad you made it (close to) home wheelie!
The pot roast was good (even Nelson thought so 
), the pumpkin bread tasty (I made it with splenda, so not as hard on the BG levels) and the corn pudding excellent.
Someone upthread asked about the corn casserole vs corn pudding names. In my home parish’s cookbook (a buncha German / Austrian / Irish / Czech / Polish / Italian types) called it corn casserole. However, in the cookbook my mom got from the Penecostal church in my hometown, the very same recipe was corn pudding. Most of the folks at that church were of the generation or children of the generation who migrated up the hillbilly highway for jobs from WWII to the late sixties.
Sloth on!
All my cooking turned out extremely well, with no glitches. Well, the rack of lamb took longer to cook than I anticipated, but other than that, dinner was superb.
Lamb - perfectly roasted to medium. Coated with a mixture of mustard, garlic, rosemary, and olive oil.
Potato gratin - cooked nicely tender and was prettily browned on top. Creamy and garlicky.
Roasted carrots - simple and fresh, and they offset the rich flavors.
Pumpkin pie (from the Libby’s recipe on the can) and homemade whipped cream - the homemade crust came out perfect.
We ate at 1 p.m., so that we have time to digest it all before bedtime. I can’t lie down for at least a few hours following eating a feast or I’ll have issues.