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DiGiorno Cheese Pizza with beef, onions, olives, olive oil, extra cheese and finely diced tomato; easy on the packaged sauce.

Washed down with Pete's Wicked Ale.

Sleepy and belching -happy woof now, me!

We went out for Thai after the clinic this evening. Loaded up on soup with veggies, coconut milk, lemon grass, fried rice with chicken shrimp raisins carrots and cilantro, red curry and sticky rice. Came home and downed a handful of pecans.

Okay...full belly, yawn, go sleep and digest now...

waffles!!!! yummy!

Clam Chowder (Campbells Chunky) in bread bowls with brie melted in and Monterrey Jack melted on top. Camplbells Chunky Clam Chowder is surprisingly good, althought deficient in clams.

Dessert was bread pudding (had to do something with all the stuff I pulled out of the little rounds to make them into bowls) with nutmeg and raisins.

Going to sleep, now....

A Pineapple!

Stuf't Pork Roast. Take a "Pork cuishion" and slice it open so it's flat, then roll up some wet sage dressing inside...

My stomach hurts! I ate too much. Still, there's enough for a nibble after I sign off...

Ok baked chicken with diced potatos seasond to perfection, onions, sweet pepper, pepperjack cheese sprinkled on top. I made all this because i've never been full before and a whole pan of this is enough to feed 6 people. yum

Some Steaks from my Birthday meal yesterday

That's how I do Thanksgiving Turkey; only backwards. I put the bird-still partly frozen, usually; in the oven at midnight-in an oven bag with broth and seasonings; and go to bed.
Next day, about Nine AM, I debag (cut it open) and turn up the heat until the skin's done.

Last year, I did a 28 pound Godzilla that way. Feeding was at One PM.
Perfectly lazy way to do turkey.

1> In oven @250 at m/night. 2>Open bag at 09:00 and turn things up to 350-400 degrees and check for "perfect skin". 3> Out and resting at noon. Feed horde at one.
NOTE to all (except vrikasatma, who knows already) "Resting" food after cooking is what makes it easy to carve or slice, as well as developing flavors to the max. This applies to anything that is baked, roasted, or even sometimes pan-fried. It's actually the last part of the cooking!
Plus, it gives you a chance to drink something to fortify yourself for "Aunt Gracie's latest gossip" at the table...

Yeah, the colour wasn't exactly appetizing. The skin had broken and the meat pulled away from the bone somewhat. But, the flavour was naturally wonderful and as I said, tender as your lifemate's embrace.

I'm not doing a turkey this year but my trainer is having an orphans' Thanksgiving. I'll mention your turkey method to her.

BTW, I'm bringing apple-stuffed roast pumpkin to that feast...

Pot Roast and potatoes. mhmmm mhmm.

Slumgullion cannonball.

Clam chowder topped with salad shrimp in a parmesan-garlic breadbowl.

vrikasatma wrote:Yeah, the colour wasn't exactly appetizing. The skin had broken and the meat pulled away from the bone somewhat. But, the flavour was naturally wonderful and as I said, tender as your lifemate's embrace.

I'm not doing a turkey this year but my trainer is having an orphans' Thanksgiving. I'll mention your turkey method to her.

BTW, I'm bringing apple-stuffed roast pumpkin to that feast...

Do you know how hard it is to type when you're drooling all over the keyboard?

Sorry...

Here, grab a ducky. They're all over wolf slobber...

5 Apples this time^^

A Peace of Apple pie.

As opposed to a War of Oatmeal?

Don't forget the Battle of Soda!

Uckhhhh, oooohh.... Groan...

My housemate brought some rubber chicken from a "thing" she went to and from which leftovers were free to take home.
"Rubber Chicken" is a pseudonym for Chicken a la King; one of the few dishes I refuse to prepare for any reason whatsoever. If I want someone to die horribly, I know just the mushrooms to use...

Anyhow, I ate the stuff. Blech. Too much flour, too much salt, too little chicken and absolutely NO broth-base.

I am currently drinking a glass of Baking Soda-water to settle my stomach. Then I shall take some simethicone for the gas.
What was I thinking?

RedEye wrote:Uckhhhh, oooohh.... Groan...

My housemate brought some rubber chicken from a "thing" she went to and from which leftovers were free to take home.
"Rubber Chicken" is a pseudonym for Chicken a la King; one of the few dishes I refuse to prepare for any reason whatsoever. If I want someone to die horribly, I know just the mushrooms to use...

Anyhow, I ate the stuff. Blech. Too much flour, too much salt, too little chicken and absolutely NO broth-base.

I am currently drinking a glass of Baking Soda-water to settle my stomach. Then I shall take some simethicone for the gas.
What was I thinking?

Whats odd about "Chicken a la King" is that leftovers can be made into "Chicken pot pie."

Was an Cherrios

I'll have to catch it first

Okay, so we all know what tomorrow is.

What're y'all planning?

My Thanksgiving plans fell through at the last minute; I was going to my trainer Cyndy's, but her fibromyalgia has flared up and she has to take it easy until her surgeries next month. Everyone else I know is going out of town, so it's me and the cat.

Doesn't mean I'm not gonna rock out in the kitchen. I'm just scaling back to the good stuff: <b>Turkey Leg!!!</b> Smaller portions will make this Thanksgiving dinner easy. I'm starting on the bread tonight and it'll probably be Portuguese cornbread with flaxseed meal. I picked up some fresh yeast from Bob's Red Mill last night.

Also on the menu: crocked jasmine rice with orzo and pecans in chicken broth (LOVE pecans), a baked Honeycrisp apple with honey-balsamic glaze, carrot-ginger soup, and of course my famous garlic-saffron smash red potatoes.

And NO green bean casserole, so don't even ask. This is an Eloi household.

Dessert will be an individual baked alaska. The cake will be cocoa gingerbread and the ice cream...don't know, whatever sits up and waves at me when I go to the corner store tonight. I'll be flaming it with Amaretto.

But wait, there's less!
My friends Shawnna and Sol are doing a "friends" Thanksgiving on Friday after Market. She's cooking up a 10-pound turkey, and I'm providing bread, turkey stuffing and dessert.

The bread will be multi-grain epis, mostly courtesy of Bob's Red Mill (flour, flaxseed meal and yeast).

The stuffing will be cornbread mixed with candied ginger, apple, wild rice, raisins and the pan drippins from tomorrow's turkey leg.

Dessert will be a chocolate bundt cake done in my Castle pan, decorated with white chocolate icing and laced with crushed peppermints and shaved chocolate.

The only thing I've got is a glass of water. There's nothing in this house, and I don't have an appetite anyway. I lost that a long time ago.