Merry Christmas!
We are having Pork Loin Roast for dinner. Mashed taters, rolls, salad and cherry pie.
We are having Pork Loin Roast for dinner. Mashed taters, rolls, salad and cherry pie.
Hey Grandpa, What's for Supper? Part 2
- Thread starter Zookeeper9000
- Start date
Merry Christmas to those who celebrate it. Happy Thursday to those who don't.
Either way, may your day be restful and relaxing!
We had our dinner last night - and hubby cooked! He made ham, scalloped potatoes, peas and carrots, and rolls. He's also going to make breakfast this morning - scrambled eggs with diced ham, breakfast potatoes, and cinnamon rolls (purchased - he's good, but not that good!
)
We'll go to my mom's house this afternoon where we'll have a simple lunch of ham and turkey sandwiches (free choice with cheese and all the goodies), potato salad (which I made) and other sides. There will be lots of desserts - cookies, cheesecake, and probably more.
I think I'll have to dust off my gym membership after all of this.
We had our dinner last night - and hubby cooked! He made ham, scalloped potatoes, peas and carrots, and rolls. He's also going to make breakfast this morning - scrambled eggs with diced ham, breakfast potatoes, and cinnamon rolls (purchased - he's good, but not that good!
We'll go to my mom's house this afternoon where we'll have a simple lunch of ham and turkey sandwiches (free choice with cheese and all the goodies), potato salad (which I made) and other sides. There will be lots of desserts - cookies, cheesecake, and probably more.
I think I'll have to dust off my gym membership after all of this.
Hopefully, this meal will be done and eaten before 7pm tonight!
I made Jim go ahead and put the turkey in the oven. I'll do pie(s) after it's out, have them ready to go in or something! Prolly end up doing dessert tomarrow - knowing how awful my timing is off this year!
We'll have turkey, stuffing, cranberry sauce,peas, squash, taters, gravy.... not sure on rolls or just eat the sourdough bread I made the other day. Let me think on it for a bit. lol
I made Jim go ahead and put the turkey in the oven. I'll do pie(s) after it's out, have them ready to go in or something! Prolly end up doing dessert tomarrow - knowing how awful my timing is off this year!
We'll have turkey, stuffing, cranberry sauce,peas, squash, taters, gravy.... not sure on rolls or just eat the sourdough bread I made the other day. Let me think on it for a bit. lol
We took dinner into my ILs last night. I made Tzones. They are my version of calzones. My family nickmaned them tzones! (because my name starts withT) My FIL loved them! Any time I (anyone) can please him its a good day!!
We are kidless today. My son is with the other half (well sort of!) parenting team. So we are treating ourselves to seafood. Here in MT fresh seafood is hard, and expensive to come by! So we splurged and bought some and will cook it together this afternoon. We will have scallops in fettucini and crab legs. And probabally a Ceaser and I don't mean the salad!
Merry Christmas or Happy Thursday to you all!!
We are kidless today. My son is with the other half (well sort of!) parenting team. So we are treating ourselves to seafood. Here in MT fresh seafood is hard, and expensive to come by! So we splurged and bought some and will cook it together this afternoon. We will have scallops in fettucini and crab legs. And probabally a Ceaser and I don't mean the salad!
Merry Christmas or Happy Thursday to you all!!
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Think I'm going to find a way to use parsnips today. I've never had them, and Jim thinks he's had them, and liked them. Have NO idea on how to cook them, good thing I've gotten a new cookbook. lol
I've only ever had parsnips served up like other roasted veggies ..like carrots, potatoes, etc. They weren't terrible.. and I like most vegetables.. just not spectacular.
If you find a really tasty recipe for yours, skand.. please share!
If you find a really tasty recipe for yours, skand.. please share!
Merry Christmas to those who celebrate!
We feasted today on a roasted turkey, a glazed ham and a roast of beef. Seasoned mashed potatoes with cream cheese and mayo, stuffing, gravy, a mixed veg casserole, spinach souffle, cranberry chutney, roasted spiced sweet potatoes, garden green beans almondine and a gratin of turnips and potatoes. Potato and leek soup for a first course and a classic Yule log (complete with meringue mushrooms) for dessert. Homemade Virginia Light rolls and butter.
Non-stop snacks of spiced walnuts, pistachios. warm cashews, a veg tray and dip, spinach dip in a homemade Pumpernickle bread bowl, cheese and meat tray with crackers, homemade cookies and candies, and fresh fruits.
Non-stop coversation and laughter (and dirty dishes!).
Tired, but very happy.
skand - treat parsnips like carrots. They cook faster and are not quite as sweet as carrots. Mash them with potatoes, roast them with other root veg and serve with red meats, use in gratins layered with potatoes, or glaze them with butter and a tad of sugar. They are a winter staple in my house, but a PIA to grow.
We feasted today on a roasted turkey, a glazed ham and a roast of beef. Seasoned mashed potatoes with cream cheese and mayo, stuffing, gravy, a mixed veg casserole, spinach souffle, cranberry chutney, roasted spiced sweet potatoes, garden green beans almondine and a gratin of turnips and potatoes. Potato and leek soup for a first course and a classic Yule log (complete with meringue mushrooms) for dessert. Homemade Virginia Light rolls and butter.
Non-stop snacks of spiced walnuts, pistachios. warm cashews, a veg tray and dip, spinach dip in a homemade Pumpernickle bread bowl, cheese and meat tray with crackers, homemade cookies and candies, and fresh fruits.
Non-stop coversation and laughter (and dirty dishes!).
Tired, but very happy.
skand - treat parsnips like carrots. They cook faster and are not quite as sweet as carrots. Mash them with potatoes, roast them with other root veg and serve with red meats, use in gratins layered with potatoes, or glaze them with butter and a tad of sugar. They are a winter staple in my house, but a PIA to grow.
mmmm.. you make them sound yummy happyhen! I didn't get around to making them last night, way too grumpy and tired!
We ate mashed red potatoes, mashed butternut squash, peas, stuffing, turkey and gravy. With all that, I could of dealt only with the turkey and squash!
Think tonight, I'll make carrots, parsnips, stuffing, turkey and gravy. And since they all like it, I'll even add the cranberry sauce. lol Jim and the girls eat cranberry sauce year-round.
We ate mashed red potatoes, mashed butternut squash, peas, stuffing, turkey and gravy. With all that, I could of dealt only with the turkey and squash!
Think tonight, I'll make carrots, parsnips, stuffing, turkey and gravy. And since they all like it, I'll even add the cranberry sauce. lol Jim and the girls eat cranberry sauce year-round.
Found this, think I'll try it for dessert tonight. On the condition of I have the ingred, don't want to leave the house!!!
Black Sticky Gingerbread Recipe
1 cup unsalted butter
1/2 cup water
3/4 cup unsulphured blackstrap molasses
3/4 cup flavourful honey, such as a dark wildflower, berry or chestnut
1 cup tightly packed dark brown sugar
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground cloves
3 large eggs, at room temperature
1/2 cup partly skimmed milk (2%)
1 packed tablespoon grated fresh ginger root
Lightly sweetened whipped cream, to serve
1. Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
2. Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
3. Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, all-spice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out-settle for most of them! Stir in the grated ginger.
4. Pour the batter into the prepared pan and bake in the centre of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the centre comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.
Serves 10 to 12.
Black Sticky Gingerbread Recipe
1 cup unsalted butter
1/2 cup water
3/4 cup unsulphured blackstrap molasses
3/4 cup flavourful honey, such as a dark wildflower, berry or chestnut
1 cup tightly packed dark brown sugar
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground cloves
3 large eggs, at room temperature
1/2 cup partly skimmed milk (2%)
1 packed tablespoon grated fresh ginger root
Lightly sweetened whipped cream, to serve
1. Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
2. Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
3. Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, all-spice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out-settle for most of them! Stir in the grated ginger.
4. Pour the batter into the prepared pan and bake in the centre of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the centre comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.
Serves 10 to 12.
Thank you skand. I might try that too. It sounds wonderful!
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