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I don't wanna be awake
Nov. 23rd, 2006 07:41 ambut I forgot to un-set my alarm. Meh. So I decided to get up to feed and dose the bunbun anyway. Then I'll go back to bed.
Today will feature:
I also have plans to make a teeny-tiny bunny-sized pie/treat from a dollop of canned pumpkin, pellets, a few sunflower seeds, and a dab of coolwhip on top. After all, it's only proper to take your guests' dietary needs into account.
But as usual, the Turkey's function as the main dish of a festive meal is only the beginning. Then comes time to make "Polish Penicillin" aka my mom's turkey soup. This is not only healthy and yummy but means you don't have to be too picky about getting all the meat off the bones. Over the years I have toyed with variations depending on my budget and what looked good at the store. This year will feature the usual spices and seasonings (I used waaaay too much sage last time, which tasted OK but turned the soup an odd greenish color), plus carrots and a mixture of dried beans for extra protein goodness. It's a two day process if you want to be sure to get all the teeny bones out, and then I put it up in quart freezer bags to enjoy all winter. MMMMMmmm.
But for now, back to bed!
Today will feature:
- Turkey breast a'la cadhla (which not only sounds delish but has instructions like "Feel free to put anything you like into your bird's butt, it's your bird, after all"
- Miltner-gravy (dumped the guy, kept his mom's gravy recipe)
- mashed taters
- steamed sugar snap peas
- Crescent rolls (rolling them was my job at childhood holidays)
- small berry pie-like things (sort of a cross between dumplings and turnovers that I found at the store. Sounded yummy saving me from eating an entire pie by myself) with CoolWhip
I also have plans to make a teeny-tiny bunny-sized pie/treat from a dollop of canned pumpkin, pellets, a few sunflower seeds, and a dab of coolwhip on top. After all, it's only proper to take your guests' dietary needs into account.
But as usual, the Turkey's function as the main dish of a festive meal is only the beginning. Then comes time to make "Polish Penicillin" aka my mom's turkey soup. This is not only healthy and yummy but means you don't have to be too picky about getting all the meat off the bones. Over the years I have toyed with variations depending on my budget and what looked good at the store. This year will feature the usual spices and seasonings (I used waaaay too much sage last time, which tasted OK but turned the soup an odd greenish color), plus carrots and a mixture of dried beans for extra protein goodness. It's a two day process if you want to be sure to get all the teeny bones out, and then I put it up in quart freezer bags to enjoy all winter. MMMMMmmm.
But for now, back to bed!
