Sausage

Good things.

Noodles with egg

Simple and good. made for quick work.

Egg Sandwiches

So I tried that waffle thing with dressing/stuffing and put eggs on it. It didn’t work that well. The idea of frying the stuffing to get a crispy edge is not a bad one and would probably work better in a pan, at least not be as messy. I put eggs on it.

Grilled Cheese

Added some ham, used some bread I bought at the Coop.

Thanksgiving

Every year we’re getting better at doing this. This year, however a few setbacks ended up annoying me. First, I was preparing the miso butter for the sweet potatoes and due to some various work related things, I lost track of the cooking time and my first batch got a bit overdone. Because of that I had to buy more white miso paste, but because the store didn’t have that, I ended up using yellow. It still turned out ok, but now I have a container of Miso Paste to use as opposed to finishing up the last one.

Second, the vacuum sealer didn’t actually find the pressure to take out the air, and apparently I can’t get next day when I actually needed it. I thought vaguely about going out to buy one, which I’m sure I could’ve, but chose not to. This lead to a cascade of failures. Since I ended up with a whole pork loin (8-9 pounds or so), it was a bit wider and thicker. Because I only had my practice to go on (3.5 or so pounds) and that was on sous-vide, ti was a bit challenging to get the timing right, to get the things done at the temperatures needed and to deliver at the right time. I was way off. I expected a bit of extra time from the recipe, but not so much more. Since that was the case, I had to make guesses on keeping the sweet potatoes warm, and the dressing warm. So I had things ready to go at 1, but the pork stopped cooperating. So an hour or so later, I was able to call it done, then finish the last steps. Generally, a success.

Highlights for me. Pork and leftover pork were quite nice, I could do other things, I suspect, but it’s a lot to do just for us. The Cinnamon Ice Cream from Pints by Beth, is simple, warming and clean and something quite special (this got a shared look at the table between Shannon and I). It paired well with the Pie Bird Pies. I’ve have been getting better at the general sizing estimates so things were not as crowded in the fridge. I’m generally happy but did feel the guilt of a late delivery. I used 5 pounds of Crooked Gap green onion sausage. I also used Ethan’s daughter’s honey wheat bread for both he stuffing for pork and on the table. Most of the vegetables came from Grade A Gardens.