[Mike Nolan]

I had some more of the turkey pot pie, Diane had it for lunch so she had soup tonight.

[Mike Nolan]

We had leftover turkey pot pie and leftover dessert pie for supper (cherry for Diane, sweet potato for me.)

[Mike Nolan]

I'm never sure if it qualifies as baking or cooking, but I've got my turkey pot pie in the oven and that'll be supper tonight and leftovers for the next several days. But this finishes off the turkey meat.

This is the first thing I've done in my 12" Fat Daddio pie pan.

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[Mike Nolan]

It's in the 'favorite recipes' pulldown at the top of the page but here's the URL:

The Best Chewy Peanut Butter Cookies

I bake them 10-11 minutes, that keeps them soft. The bottom should be a golden brown, not too dark.

[Mike Nolan]

Over about three years I went through 4 or 5 stick blenders costing anywhere from $30 to $90 before I bought the Bamix, which I've now had for something like a decade. Built to last and easiest to clean of all the stick blenders I've had since the part that goes in the pot is all stainless steel, no plastic housing. It's also long enough that I can use it to blend 8-10 quarts of soup right in the pot. (Commercial kitchens sometimes use the industrial size stick blender, which will fit a 48 quart pot, most cooks call it the boat motor because it looks and sounds like an electric trolling motor for a fishing boat.)

This is one of those cases, IMHO, where paying the higher price is well worth it.

[Mike Nolan]

That's what stick blenders are best at, CW. They make doing something like potato soup a snap, you just blend the potatoes right in the pot. I personally prefer the Bamix stick blender (they invented them.)

[Mike Nolan]

We had more of the turkey ala king on biscuits. I'll make the turkey pot pie tomorrow, I made the hot water pastry dough today.

[Mike Nolan]

Most of the recipes I see use lemon juice and/or lemon zest, so that should be fine. Using a buttermilk cake recipe should improve the amount of zing.

[Mike Nolan]

I used to make individual sized pot pies in a cupcake pan with only a top crust of laminated dough and freeze them, but I've pretty much switched to using a hot water pastry crust and doing it in a 9 inch or larger pie pan. I always pre-cook the onions, celery, carrots and potatoes a bit. The peas I throw in frozen just before the top crust goes on. I always make extra gravy because a little gravy on top of the pot pie makes it so much better.

[Mike Nolan]

Tonight we took a break from turkey and had tomato soup and fried cheese sandwiches.

[Mike Nolan]

I made an upscale take on turkey ala king: Onion, peppers, carrots, mushrooms in a white wine cream sauce with left over turkey. We had it on the rest of the mashed potatoes.

[Mike Nolan]

I had turkey, potatoes and gravy for supper, Diane had the same, plus stuffing.

We both agree that the potatoes and the gravy came out very good yesterday.

I've got a pretty big bag of turkey to use up, so I'll probably make turkey stock from the carcass tomorrow and then make a big turkey pot pie on Sunday or Monday.

[Mike Nolan]

I hope everybody had a good Thanksgiving. We're about half way through getting the dishes done and put away. Got the serving dishes done, still working on all the pots and pans.

[Mike Nolan]

I used cinnamon, nutmeg, ginger and a pinch of clove in the sweet potato pie.

For me the problem is just that I don't like the taste of pumpkin. I'm not that fond of sweet potato casserole, either. I do like sweet potato fries.

[Mike Nolan]

Diane made the cranberry sauces and the relish tray, but I did popovers, turkey, dressing, potatoes, gravy, green bean casserole and Brussels sprouts.

I'm not a big fan of cranberry sauce, but I suggested she add some apple, so she wound up making two batches of cranberry sauce, the usual one (cranberries, sugar, orange juice and slivered almonds) and another with diced Winesap apple as well. She also added a little cinnamon to them.

The cranberry-apple sauce was pretty good on popovers, but I thought the apple butter I made a few weeks ago was better.

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