[RiversideLen]

I took some turkey bones from the freezer and made a small batch of stock. I used some of it for gravy and the rest is portioned and in the freezer.

Tonight I had the last of my leftover ham, mashed potato and gravy, broccoli and carrots. The gravy came out very tasty.

[RiversideLen]

I did my Christmas dinner on Sunday. I made a boneless spiral sliced ham, mashed potato, asparagus and cranberry sauce. Everything was good. Tonight will be leftovers with a baked sweet potato.

[RiversideLen]

Mike, your entire menu sounds great!

[RiversideLen]

On Wednesday I got a beautiful tied pork loin roast from Whole Foods. So that was dinner and lunch for several days.

[RiversideLen]

I did some baking this week. First, I made Stollen. Then I made oatmeal raisin with mini chocolate chip cookies. Finally I made Pfeffernusse. I have never made pfeffernusse before and don't think I have ever had one either. I used a mashup of 2 recipes. I used the spice blend from Martha Stewart because I had all those on hand. I used the dough recipe and method from Chef John from Food Wishes (he's on Youtube). His recipe does not use any butter but calls for 2 tablespoons of heavy cream or milk. I used half and half. My dough came out hard and dry so I gave it a good splash of additional half and half. Then the dough looked right and was workable. I used the Chef John glaze (lemon juice and powdered sugar) and enrobed the cookies with it.

I'm not sure about them as I have nothing to compare them to. The texture is more bread like than cookie like but they are OK. If I make them again I might use the Martha Stewart recipe which calls for 1 stick of butter.

[RiversideLen]

Merry Christmas everyone!

[RiversideLen]

I roasted a salmon filet in a cast iron skillet, had it with mashed potato and asparagus. Have enough left for tomorrows lunch.

[RiversideLen]

I made Stollen from Peter Reinhart's Baker's Apprentice book. For the dried fruit I used 2 cups of KAF fruitcake blend and soaked it in 3 ounces of rum for a day. The recipe calls for 4 ounces of rum or brandy but I have found the 3 ounces is the right amount. I subbed walnut oil for the butter. It's going to be a day or two before I slice into it but am looking forward to it.

[RiversideLen]

On Sunday I made some baked boneless chicken breasts. I marinated them in hot sauce infused buttermilk for about an hour and then coated them in a seasoned flour mixture. They came out real tender. Tonight, I used one to make chicken tostadas. I took tortillas and brushed them with a little oil and then baked them at 350 for 10 minutes on each side. Those came out really good. Then I topped them with refried beans, sliced chicken, cheese and then popped them in a 400 degree oven on convection mode.

[RiversideLen]

I simmered a chicken breast in some mole sauce and had it with rice and cauliflower.

[RiversideLen]

On Monday I baked a batch of chocolate chip cookies to take to my neighbors. I used half mini chocolate chips and half chocolate chunks. My neighbors are starting a 2 week self quarantine because they are expecting a new grandchild in early January and want to be available to help with things.

[RiversideLen]

I made a roasted salmon filet in a cast iron pan. Just seasoned it with a little kosher salt and garlic powder. Roasted it at 425 degrees. It came out real good. Had it with noodles and cauliflower.

[RiversideLen]

On Wednesday I made a small (one pound) round roast. I salted it on Tuesday and roasted it at 250f until the temp orobe reported 135 degrees. It's good and tender but next time (if I remember) I'll take it out at 130f. I had leftovers yesterday and have enough left for tomorrow's lunch. Tonight is going to be pasta with an Italian sausage.

[RiversideLen]

Thank you, BA and Joan. They taste pretty good too.

[RiversideLen]

I took some turkey out of the freezer and had it with cauliflower and pasta.

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