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Comment by Randall Smith on January 7, 2019 at 7:25am

The turkey turned out great.

Comment by Randall Smith on January 6, 2019 at 7:20am

Better late than never. I'm cooking a $60 organic turkey today, compliments of my daughter who had 4 turkeys in the farm's walk-in freezer. (They traded veggies for them.) She wants to use them before freezer burn  affects their taste. (I'll let you know if so.)

Her family is coming over to help eat it. I haven't had turkey in several years, so I'm looking forward to it. Emily will bring mashed potatoes and "greens". I have freezer corn to add. Plus, I made a "pear-sauce" cake (using a recipe for applesauce cake).

Comment by Loam Gnome on December 26, 2018 at 8:50pm

We had a noodle casserole.  In it was steamed cauliflower, and some mushrooms, onions, and gatlic that I sauteed before mixing i to the noodles.   It had a roux made with flour, water, and tapioca starch, and a bouillon cube.  And on top, bread crumbs and Romano cheese.

I wasn't up to more.  But this was pretty good.

Comment by Patricia on December 24, 2018 at 2:03pm

Turkey, the one time per year we have it.

Comment by Plinius on December 24, 2018 at 9:52am

Probably pasta from whatever we can find. Making a meal together on a lazy day is nice.

Comment by Randall Smith on December 24, 2018 at 7:17am

So what's for Christmas dinner, you all?

It's Christmas eve day and I haven't decided yet! When I mentioned to my daughter I haven't had turkey for 2 years, she said she had a couple organic turkeys in the freezer and would give me one. But she hasn't. And it's too late to thaw. Probably has freezer burn, too.

I'll come up with something. At least I have dessert: sweet potato pecan pie (with persimmon). Yum.

Comment by Randall Smith on December 17, 2018 at 6:51am

When I was rummaging through the freezer searching for slaw, I found not only rhubarb and gooseberries, but zucchini slices. So, I whipped up a casserole adding green beans, asparagus, corn, and onions. Poured mushroom soup over it, and topped with sharp cheddar cheese and oyster crackers. Seasoned, of course. Bet you won't find that combination in any recipe book! (Butternut squash as a side dish.)

Comment by Patricia on December 16, 2018 at 1:34pm

Yes, doughs develop a ''feel'', & I have been doing our breads for 54 years.

Comment by Loam Gnome on December 16, 2018 at 1:22pm
Patricia, I'm also not a good follower of recipes. I do use them for guidelines. For bread, I know it by heart, but also depend on how the dough feels in my hands.

Plinius, that's what I do a lot. It's nice to use what is local or seasonal when possible.
Comment by Patricia on December 16, 2018 at 12:52pm

I seldom follow recipes.


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