T Minus One and Counting

I was so intent on reporting on pie day that I left out the part about doing battle with a massive horseradish root to make creamed horseradish sauce for my neighbors Ryan’s rib roast. In his early 40s, he finally decided to tell his mother that he doesn’t like turkey…there’s too little time in life to be unhappy, so speak up! Personally, I LOVE turkey, even the bits picked off the necks after I made stock today for my stuffing. I was at the store picking up batteries for my kitchen scale (which kept beeping at me yesterday while I was doing all that baking – moderately terrifying) when my iPhone informed me that it would take me about 9 minutes to drive home where I was scheduled to make stock in 3 minutes. Bossy device!

As long as I was in the kitchen yesterday I made some Swiss chard and bread soup for a comforting dinner. I’ll have the rest tonight while writing up the instructions that I will leave behind with my turkey client tomorrow. I’m going to her home at 11 to start the bird in her oven (I made the dressing today), so her guests will arrive to that heavenly smell and be none the wiser unless she chooses to boast that she has a private chef. I am also making a wild rice and mushroom stuffed kabocha squash for her vegan guests.

IMG_6230For today I will leave you with these thoughts – always bake a tester. We had pecan pie and ice cream last night and I made it all the way to 9:38 this morning before dipping back into it. Then I countered it with this lovely winter salad for lunch – red lettuce, pear, ruby red grapefruit imperials, figs, walnuts and paper thin slices of radish with a walnut oil and fig balsamic dressing. It’s always important to maintain a balanced diet, not to mention a balanced life.

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About floricooks

I cook; I feed; I eat
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