November 29, 2015
There’s something about a grey, rainy weekend morning that makes you want a good breakfast.
Going out to get same is out of the question; see above, grey and rainy, plus add cold, plus add I would have had to get out of my PJ’s, something I did not do all day (and I am not ashamed to say it). So I decided to make my own.
November 28, 2015
Because, well, you need something different after you’ve just carbed and fatted yourself something fierce on Thanksgiving (I lost count of how much butter went into that meal, but it was lots).
Now, this is not a low-fat meal. The pork terrine, or pate de campagne, depending on the term you prefer, is rich. Cheese and olives have fat. There are carbs in the crackers.
But top a few slices with a schmear of Dijon mustard, accompany it with some cheese, olives, pickles and quince paste, and it’s a nice change from the overindulgence of yesterday, particularly with a glass of wine.
November 27, 2015
Except for the fact this was not a particularly good dressing year. Other’n that, it was all quite fine.
And I cooked the best turkey I have ever cooked In My Life. Tender, juicy, tasty — I was just blown away. And it’s a good thing, as I think I put away about 8 pounds of meat off that carcass last night.
We will have turkey for a while, yes, we will.
This turkey, y’all. You will recall I picked him up at the farm on Wednesday, and his little sticker detailed that he had been processed on Tuesday. Which would tell me he was strutting around his tractor cage early in the week this week.
I was a bit taken aback at how big he was — I really did not NEED a 16-pound turkey — and how much he cost. And at five bucks a pound, that’s the priciest turkey I ever bought.
It was worth it.
November 26, 2015
First, we did NOT secure the caviar, doggone it. Mr. George had only frozen 1-kilo packages, and I did not see any circumstances under which I needed 2.2 pounds of caviar at one time. Especially if it’s in one frozen block.
But, he said, provided this weekend’s promised deluge doesn’t screw up the fishing too badly, he should have plenty in the next couple of weeks and if I’ll call in advance, he’ll save me some fresh. Of both main kinds — spoonbill and sturgeon — so I can compare them. The sturgeon is best, he says.
Mr. George sounds like a neat guy. I’m anxious to meet him. I learned more about caviar in 10 minutes on the phone with him than I ever thought about knowing before. And thank God for Arkansas being a small state — I knew somebody who could call him and get his cell number, which he answers, which saved me an hour and a half addition to the road trip.
Looking forward to my caviar in a couple of weeks.
November 25, 2015
Still on track for T-day!
Yesterday saw the sweet potatoes and dressing made and stashed away in the fridge, along with the broccoli salad. I got the bread made, and the pate is chilling, weighted down, in the fridge, awaiting his turn to be cut tomorrow night. The curry dip is in the fridge, as it needs to sit a day or so before it’s really “ready” for use.
I am feeling quite efficient. Of course, I have done nothing but cook. The work stuff I was going to do…well, it hasn’t gotten done. Its time will come, though.
Heading out in a bit to pick up the bird, along with some frozen chickens (I’m out, not that it matters since I’ll have turkey for the foreseeable future) and, if they’ve got it, I’m going to run on down to Marvell and pick up some White River caviar.
November 24, 2015
Things are progressing along nicely in the pre-Thanksgiving kitchen at Chez Brockwell, as we cook untold amounts of food — much more food, in point of fact, than we will eat — for Thursday’s family dinner.
The cheesecakes and the cranberry salad are made and in the fridge. Could I possibly have overdone the cranberry salad? Is a gallon too much?
November 23, 2015
It is the Monday before Thanksgiving, which means it’s time to start cooking for Thursday’s dinner, which you will remember must be held near midday so Child C and SIL 2 can hit Wal-Mart at 6, which requires being in line significantly earlier than that, to score a TV.
Better them than me. The grandchild and I will stay here at the house and watch football and Christmas movies, or go see the new Disney dinosaur movie, thankyouverymuch.
Anyway, what that means is I need to get my cooking on, starting today.