Mike Nolan
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Dinner here was prime rib cooked in a sous vide, au jus, mashed potatoes, green bean casserole and popovers. Trifle for dessert:
I've got egg whites from my Hollandaise that I'll use to make chocolate meringue cookies with tomorrow.
We did have eggs Benedict (mostly) for lunch, though on Semolina bread, not on English muffins.
The Hollandaise came out very good, even if I was afraid for a while it would never thicken.
Leftovers here, and I moved this topic to the cooking category.
Dinner here was prime rib cooked in a sous vide, au jus, mashed potatoes, green bean casserole and popovers. Trifle for dessert:
I reheated one of the cinnamon rolls from last night, it was soft and tasty.
White Lily isn't made in the South any more, and there are sites on the web devoted to how they 'ruined' it.
The tangzhong cinnamon rolls were excellent, I'll be making them again, though I may try to see if I can do a half-recipe, because 16-18 rolls is way too much for the two of us. I'll be interested to see how long they stay soft, my guess is they may be gone before they can dry out too much, though. That's probably breakfast.
The mask mandate expired here yesterday, but I'm going to continue to wear one when shopping, not that I plan to do a lot of shopping.
Our granddaughter's high school is recommending covid tests for students before they come back after the holiday break, especially those who traveled out of town.
It's 63 and sunny here today, but the cold is returning next week, currently predicting a low of 6 on New Year's Eve.
Dinner will be at 6 tonight here, too. Chili with cinnamon rolls and oyster stew. Dessert is trifle or cherry pie, what we don't eat tonight becomes the dessert tomorrow.
My wife wound up using essentially the entire triple batch of pastry cream in her trifle, it looks fabulous. It's a good thing we had a package of ladyfingers in the freezer, because I didn't see it in either of the stores we usually use.
I'm making tangzhong cinnamon rolls to go with the chili for Christmas Eve dinner. I'll make a cream cheese icing to go with it, serving it on the side.
The recipe is a mashup of two I found online.
The trifle is made.
I'm making a batch of pastry cream for a trifle, I think I'll make a triple batch (starting with 6 cups of milk) so there's some left over. 🙂
My cherry pie is in the oven.
