Happy Thanksgiving!
Nov. 25th, 2004 11:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nlbarberHope the others of you who are celebrating Thanksgiving today had a good one.
We had our turkey and fixings in the middle of the day. I got the turkey into the oven around 9:15, and headed out for a jog to get a little exercise this week (missed Jazzercise Monday night because the facility had to be set up for the Tuesday runoff election, and then left town on Tuesday morning). After lots of storms yesterday, it was clear and brisk--I was in shorts and a T-shirt without being too chilly, but the temps kept going down during the day so I won't try that again this trip. Then it was back to the house to turn the turkey over, then take a quick shower and start the serious cooking. Everything turned out well, with the minor problems of the bottle of wine having a cork that disintegrated with age (1992 Riesling, not stored well)--substituted something from mini-bottles that were already chilled. And I forgot about the almond topping for the broccoli, so that will have to be taken back to Atlanta and used later.
After post-meal somnolence was shaken off, I offered to take the nieces and nephew to the rail-trail to expend some energy--nieces on bikes, nephew walking or running with me. Then sister-in-law got the kids involved in rolling and cutting out a couple of batches of her Chinese gingersnaps, which involve lots of grated fresh ginger and tablespoons of white pepper. At 6 we headed downtown to the festival for the lighting of the Christmas lights. (More on this later.) Came back and had sandwiches or chefs salads (with turkey, natch), and pie. That's it, I've had my limit of the chocolate chess. Besides, there's only a tiny sliver left, and surely someone else will get to it before me...
The turkey carcass is in the crockpot to make stock, so we can have the traditional turkey chowder for lunch tomorrow. (Saute onions and celery, add stock and white rice, cook until rice is done. Add milk and some chopped turkey, and heat. Season with salt and pepper.) Chicken pie is defrosting in the fridge, and Beatrice, the long-time housekeeper, will deliver some cooked vegetables for us to have with it tomorrow. She worked today, clearing most of the kitchen mess while we were eating dinner, but she said she'd rather bring the vegetables fresh tomorrow so she can do fried okra, knowing how the kids love it. Maybe I'd better go jogging again tomorrow...love Beatrice's fried okra, and of course, there's the chicken pie.
We had our turkey and fixings in the middle of the day. I got the turkey into the oven around 9:15, and headed out for a jog to get a little exercise this week (missed Jazzercise Monday night because the facility had to be set up for the Tuesday runoff election, and then left town on Tuesday morning). After lots of storms yesterday, it was clear and brisk--I was in shorts and a T-shirt without being too chilly, but the temps kept going down during the day so I won't try that again this trip. Then it was back to the house to turn the turkey over, then take a quick shower and start the serious cooking. Everything turned out well, with the minor problems of the bottle of wine having a cork that disintegrated with age (1992 Riesling, not stored well)--substituted something from mini-bottles that were already chilled. And I forgot about the almond topping for the broccoli, so that will have to be taken back to Atlanta and used later.
After post-meal somnolence was shaken off, I offered to take the nieces and nephew to the rail-trail to expend some energy--nieces on bikes, nephew walking or running with me. Then sister-in-law got the kids involved in rolling and cutting out a couple of batches of her Chinese gingersnaps, which involve lots of grated fresh ginger and tablespoons of white pepper. At 6 we headed downtown to the festival for the lighting of the Christmas lights. (More on this later.) Came back and had sandwiches or chefs salads (with turkey, natch), and pie. That's it, I've had my limit of the chocolate chess. Besides, there's only a tiny sliver left, and surely someone else will get to it before me...
The turkey carcass is in the crockpot to make stock, so we can have the traditional turkey chowder for lunch tomorrow. (Saute onions and celery, add stock and white rice, cook until rice is done. Add milk and some chopped turkey, and heat. Season with salt and pepper.) Chicken pie is defrosting in the fridge, and Beatrice, the long-time housekeeper, will deliver some cooked vegetables for us to have with it tomorrow. She worked today, clearing most of the kitchen mess while we were eating dinner, but she said she'd rather bring the vegetables fresh tomorrow so she can do fried okra, knowing how the kids love it. Maybe I'd better go jogging again tomorrow...love Beatrice's fried okra, and of course, there's the chicken pie.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
(no subject)
Date: 2004-11-26 05:40 pm (UTC)Any chance of getting the recipe? This sounds scrumptious!! Thanks.
Christine
(no subject)
Date: 2004-11-27 03:22 am (UTC)(no subject)
Date: 2004-12-02 03:57 am (UTC)Chinese Gingersnaps
Recipe By: "Pacific Flavors" by Hugh Carpenter
Serving Size: 72
1 cup unsalted butter, slightly softened
2 cups sugar
5 tablespoons fresh ginger, finely minced or grated (Note that a microplane grater will pay for itself for this recipe...)
2 eggs, well beaten
1/2 cup molasses
1 tablespoon white pepper
2 teaspoons white vinegar
1-1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cups flour
Place butter and sugar in a food processor fitted with the steel knife. Cream until evenly combined, then add ginger, eggs, molasses, white pepper, and vinegar. Process to evenly combine, then add baking soda, cinnamon, and cloves. Process again to combine evenly.
Turn out into a mixing bowl. Work in flour, 1 cup at a time, until evenly mixed. Divide dough into 3 balls and wrap each in plastic wrap. Refrigerate at least 3 hours.
Preheat oven to 325 degrees. When dough is well-chilled, roll out onto a lightly floured board or pastry cloth into a 1/4-in. thick sheet. Cut into desired shapes. (Alternatively, roll into 1-in. balls and dip in granulated sugar if desired.)
Line a baking sheet with parchment; place cookies 1/2 in. apart and bake until firm but not dried out, about 15 min. Serve at room temperature. Will freeze indefinitely.
(no subject)
Date: 2004-12-02 01:49 pm (UTC)(no subject)
Date: 2004-11-29 12:56 pm (UTC)Yum... fried okra!! :-)