Sounds like a good way to do it, Kenji's pretty reliable.
I'm going to do something different with the turkey this year, a take on this 'upside-down' roasting technique:
3 changes:
I remove the wing tips and add them to the giblets for making stock for the stuffing and gravy. I will use a roasting rack but line it with bread slices for insulation, and then (probably) serve them as a second dressing. I will use my usual fruit stuffing inside the bird: brandy-soaked prunes, apple slices, almonds and, as James Beard wrote, "here and there a lemon slice".
I've tried making Hasselback potatoes, they never quite match the pretty pictures, but at least they taste good. You need a good knife and a steady hand.
We wound up doing tacos again, because I had a half-pound of ground beef to use up.
I made a batch of lower carb apple pie filling (using allulose and bamboo fiber instead of sugar and cornstarch), some will go into my Thanksgiving apple pie/tart, the rest will probably go into the freezer.
We had more of last night's pizza.
It's Friday Pizza Night here again.
I'm doing a beef stir fry for supper tonight.
We're having baked pork chops
Tomato soup and fried cheese sandwiches here.
We had tacos tonight.
When we have had milk that needs to get used up, we would make pudding or creamed tuna. But I haven't bought any milk since February, all we keep on hand right now is heavy cream because it is more keto-friendly. I dilute it 3-1 or 4-1 when making a recipe that calls for milk.
The Great Chicago-Style Pizza Cookbook has one, but it only uses 6 tablespoons of milk, so it probably won't make much of a dent in your surplus milk unless you make a LOT of dough:
3/4 cup water
6 tablespoons milk
3 cups unbleached flour
2 packages ADY
We're going to have French onion soup again.
Looks good, Joan.
We had hot dogs again tonight.
