Breakfast: we woke and started preparing food for dinner the took a break to have eggs and sausage for breakfast. Dai actually cooked the sausage and when that was done, Jason cooked fried eggs to order. Dai also had rye toast and Phyllis and I split the last CSA apple.
Lunch: We had orange juice (because we forgot it at breakfast) Triscuits, saltines, summer sausage, Dubliner cheese, olives and an Oreo for lunch.
Dinner: We made caramelized onions (Phyllis's request,) creamed leeks to use up the CSA leeks, butternut and fennel roast, mashed potatoes and gravy, yams with marshmallows on top, cranberry jelly (Dai's request but I know that Larry loves it, too,) stuffing (a lot of mushrooms, so we shall see how that comes out,) the rolls Jason made last night, pumpkin pie, a green salad, black bottom banana cream pie and, of course, turkey. We did our turkey a little differently - we cut out the back bone and thus it laid more flat and then we added a cranberry glaze at the end. He used the drippings and some reserved glaze to make a wonderful sauce. This helped if the meat was a little dry. It is from Cook's Kitchen, so it is good if not traditional. The black bottom pie was a huge hit. We still have so much leftovers!
It was truly enjoyable cooking with the girls and Jason.
Lunch: We had orange juice (because we forgot it at breakfast) Triscuits, saltines, summer sausage, Dubliner cheese, olives and an Oreo for lunch.
Dinner: We made caramelized onions (Phyllis's request,) creamed leeks to use up the CSA leeks, butternut and fennel roast, mashed potatoes and gravy, yams with marshmallows on top, cranberry jelly (Dai's request but I know that Larry loves it, too,) stuffing (a lot of mushrooms, so we shall see how that comes out,) the rolls Jason made last night, pumpkin pie, a green salad, black bottom banana cream pie and, of course, turkey. We did our turkey a little differently - we cut out the back bone and thus it laid more flat and then we added a cranberry glaze at the end. He used the drippings and some reserved glaze to make a wonderful sauce. This helped if the meat was a little dry. It is from Cook's Kitchen, so it is good if not traditional. The black bottom pie was a huge hit. We still have so much leftovers!
It was truly enjoyable cooking with the girls and Jason.
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