[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.

[RiversideLen]

I made Cinnamon Oatmeal Raisin Bread, except I made it into nature's perfect form of bread, buns. It's a recipe that I got from a West Bend bread machine recipe book that came with the machine. I've made this many times but haven't made it in several years. I did a slight modification to it, I used 1 cup of whole wheat and one cup of Durum flour. It looks great but I haven't tasted it yet. I made 10 buns.

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[RiversideLen]

Made pork loin chops, broccoli, linguine and a baked apple.

[RiversideLen]

Whenever I've followed the guideline for thawing turkey, I've had to struggle with attempting to remove the neckbone and gizzards from a still frozen cavity. I've learned to allow a couple of extra days.

I have Amazon Fresh in my area, that is (usually) same day delivery of fresh groceries. Beginning yesterday they started offering fresh turkeys. I am having my brother over on Sunday for our Thanksgiving get together as he has other plans for Thanksgiving day. So I bought a bought a fresh Butterball. The options this year seem to be more limited, all they were offering were birds in the 12-14 pound range. They have more options for frozen birds. I got a 13 pounder. Another thing that appears to be in short supply is cranberry sauce. Fortunately I have a couple of cans on the shelf.

I think I'm going to cook the bird in a covered pan, which roasts/steams it and it gets done faster. It doesn't make for a picture perfect presentation but it's always came out tender and moist, plus plenty of pan juices for gravy.

[RiversideLen]

Those are real nice looking dinner rolls, Mike.

[RiversideLen]

Last night I braised a couple of boneless chicken breasts. Made brown rice in the oven in a mini Dutch. It comes out really nice that way. Tonight will be leftovers.

[RiversideLen]

I had a boneless chicken breast that I baked in pasta sauce. Bow tie pasta and broccoli and cauliflower.

[RiversideLen]

Last night I made a some broccoli/cauliflower soup. I simmered the vegs in about 10 ounces of chicken broth, once tender I blended it with a stick blender in the pot and thickened it with a little potato flakes. Had it with an Italian sausage sandwich.

[RiversideLen]

Mike, I did use a pie shield. But the crust spent a lot of time in the oven between the blind bake and once filled.

BA, no, I didn't pre-cook the filling. I'll have to give that a try, thanks for the info.

[RiversideLen]

I had leftover meatloaf, red cabbage and baked sweet potato. No more leftovers, I'll have to cook tomorrow.

[RiversideLen]

I made a pre-Thanksgiving test pumpkin pie. I wanted to try blind baking the crust as I've always used an unbaked crust for pumpkin pie. That tends to leave the bottom of the crust pale. So, I looked at a couple of techniques on youtube and decided on the ATK method. I covered the crust with 2 pieces of foil with the foil bent over to cover the edge and then put in the pie weights and baked it for 25 minutes at 375. Filled the crust hot, fresh from the oven, and then baked per the recipe. The pie and crust came out pretty good except the top part of the crust burnt a little (you can see it in the pic) but I liked the bottom of the crust much better than when I don't blind bake it.

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