I giggled over the Washington Post turkey article, CWCdesign. Of course, we think nothing of roasting turkey several times a year in our house. Thanks for posting the link here.
Sunday was chilly, so it was a good day to be in the kitchen. I made a batch of applesauce from the bag of seconds we bought on our orchard trip. The combination of Doud Greening and Ida Red is excellent. The batch made from a 5 lb. combination needed only ½ cup sugar. I froze this batch. I will make another later this week to go with Thanksgiving dinner.
I made yogurt.
For Sunday dinner, I made a large pot of soup, using the Bob’s Red Mill Vegi-Soup combo (red and brown lentils, green and yellow split peas, some barley), along with my homemade broth, celery, carrots, a mostly red bell pepper from one of our pots, garlic, a pound of mushrooms, ground turkey, rehydrated dried onion, Penzey’s Ozark seasoning, and kale (added at end), then 1 Tbs. red wine vinegar and a bit of freshly ground pepper. I am hoping the soup will see us through Wednesday, so that I can put my efforts toward Thanksgiving preparations.
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