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We wound up having leftovers for supper, plus some of the sweet potato pie.
I like the idea of making chicken tetrazzini with a rotisserie chicken, and my wife liked the idea, too, it just requires a bit of advance planning (or chicken stock in the freezer.) She says the biggest problem with the turkey tetrazzini is she keeps thinking it should have tuna fish instead.
Foxes generally won't go after anything bigger than a rabbit, though there have been reports of them catching very small dogs or cats.
Coyotes, on the other hand, have been known to catch 30 pound or larger dogs.
Wow, that's a really good price. I think 5 pound bags of KAF AP are running from about $3.89 to $4.99 here. I've been buying 12 pound bags of KAF AP at Costco for $5.99 but they recently went up to $6.99
The Bread Bakers Guild forum has a thread going in which commercial bakers are seeing flour prices increasing by 15-20%.
My turkey tetrazzini smelled fantastic coming out of the oven, and the taste didn't quite live up to the smell. It's good, but as my wife said, it's nothing to write home about. I wouldn't roast a turkey just to make it. Maybe more cheese and mushrooms (and my wife says less peas) would help?
I'm making turkey tetrazzini today, a riff off the Brown Eyed Baker recipe, with mushrooms, white wine, peas, mozzarella, parmesan, asiago, diced pimentos and fresh pasta noodles.
The raccoons and possums only come out at night. We've also had a cat show up on camera a few times, it looks too well fed to be feral so I'm guessing it lives in the neighborhood.
There's at least one fox den nearby, probably in our back fence neighbor's yard (their gardener thinks there are two fox dens, our neighbor feeds them), we've heard the vixen calling (it sounds like a cat in pain) and we've seen a red fox quite a few times running through the yard, but as far as I can tell the foxes don't come up on the back patio.
We did have a river otter on the back patio once several years ago, we think it had gotten flushed out of a stream a mile or so away by heavy rains and was trying to find its way back. The Lincoln paper had a story last week on Nebraska's effort to reestablish a river otter population in Nebraska, apparently they've been trading wild turkeys for river otters from other states. They think the population is over 2000 now.
We've had coyotes in the neighborhood, and a deer once or twice but I haven't seen one lately. As the surrounding developments have built up, the larger wildlife have gotten more scarce.
We had a raccoon climb up the window to access a hummingbird feeder this summer, knocking it down in the process (fortunately it didn't break), so I moved them higher up. It is also possible that raccoons were accessing some of the hanging hummingbird feeders as well, but I didn't see that on the security camera replay.
My wife takes in her ground feeders at night, otherwise the raccoons and possums pretty much empty them out overnight. She also brings in a tube feeder for the same reason.
We had left over turkey, stuffing, potatoes and gravy, plus a salad with the first picking from the Aerogarden pods I planted last month.
November 30, 2021 at 8:49 pm in reply to: What are you Cooking the Week of November 28, 2021? #32212We had potato leek soup again.
I'm going to send the spiral dough hook back, so I'll have to get one of the coated ones at some point, but I think the stainless steel paddle will be fine.
November 29, 2021 at 7:22 pm in reply to: What are you Cooking the Week of November 28, 2021? #32206The potato leek soup doesn't taste quite the same as when I make it with chicken stock, but I'm not sure I'd identify it as turkey stock if I didn't know up front that's what it was. But the soup is pretty good, and the hard rolls make interesting croutons.
Turkey stock is a bit stronger than chicken stock, and as I recall goose stock is, too.
Duck stock is different from all of them, I'm not sure why. I accidentally used some duck stock instead of beef stock to make braised mushrooms once, they were fantastic, so I've done it intentionally a number of times.
Veal stock is probably the mildest of all the stocks, which is probably why it is used as a base for many of the classic sauces, because it adds body without really adding distinct flavors.
November 29, 2021 at 5:05 pm in reply to: What are you Cooking the Week of November 28, 2021? #32204I am making potato leek soup using the turkey stock I made yesterday. I also cut up some semolina bread for croutons and will probably do the same with the 3 remaining hard rolls.
The stainless steel paddle looks good, the dough spiral is a bit loose when attached and it touches the side of the pan every now and then in an empty bowl, even if I adjust the height setting way up. Maybe it won't do that if there's dough in the pan, though. Something to play with tomorrow.
Both are much heavier than the KA versions.
I'm probably going to make another sweet potato pie this week, my wife says I can't make another pecan pie for a while. I used Susan Purdy's recipe; it was too good and about double the carbs of the sweet potato pie per slice.
I probably won't blind bake the crust this time, though, because we don't usually blind bake the crust for a pumpkin pie.
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