What's up for Holiday's starting Thanksgiving?
 

Happy Thanksgiving
 

Dear Di,

I love your menu. What is deep friend ham?
Enjoy your time with your family.


My plans this weekend are to
1. help my girlfriend cook cake balls Wed night -- sounds gross (rum balls might be ok. . . what are cake balls (! ?)
2. get to the beach one night w/ hubby
3. meet a former student for lunch. I need to check in with her for my own sake. I hope she is doing well.
4. try out a winter vegetable dish like the one pictured.

I love hubby that he does not care one whit about Thanksgiving this year.

M

http://i372.photobucket.com/albums/o...le-gnocchi.jpg
Root-Vegetable-Gnocchi

Happy Thanksgiving to everyone
 

Di... your meal sounds good. I thought it was the Turkey that was to be deep fried is that right? would that be something like southern fried chicken but with turkey? Sounds yummy.

Mari that root dish looks... interesting! ... certainly colorful! :D

looks like our Thanksgiving might end up being a bust! :Bawling::( i dunno. i investigated the cooking deal. i wanted to try to roast a turkey breast (quarter) - whole would be too much for us. but they don't have turkey "pieces" available here - not even the whole birds. Only for Christmas, and then only skinless!!!

my mom is going to see if she can find rolled turkey breast (they roll it up and tie it so you can pot roast it). if she can find a decent one then i will make sides, but it won't be real traditional. not sure what. my dad hates greenbeans so i can't make greenbean casserole (can't get required ingredients anyway). sweet potatoes hard to find, and family doesn't like (dad hates). probably end up with carrots and brussel sprouts or something, and mashed potatoes. i may make corn just for me because i *love it* ... can you guess... they don't like that either! LOL. so much for tradition. i will miss having stuffing, too... sigh...

i feel weird about Thanksgiving this year, because i have so much to be thankful for i feel embarrassed, and yet in the feelings department i also feel more resentment than gratitude, with a glaze of guilt over the top! i basically don't feel like i have the right spirit this year. but i am going to try. it has always been my favorite holiday, because in the worst of times there is always something to be thankful for... it can be an exercise in focusing on that, and try to express to my family that they are precious to me, even if i don't show it and am such a PITA to have around especially with my recent problems.

Anyway, Happy Thanksgiving to you both, and to everyone here. :)

Somebody PLEAAAASE eat extra stuffing for me????

~ waves ~

HI, Di and Waves,

Oh dear. I misread again. :o I think it is because I'm not having turkey myself this year. My sis and her husband cook a turkey or two in those huge out door fryers in about 5 gallons of peanut oil.

That is sooooo disappointing. I see that your mother is making an effort to find you the bird you need. That is something to be grateful for . . .that she is attempting to create the holiday.

If you make corn, that counts. I hope you get to enjoy it.

How about pie? This time of year is so hard because the bakery sections seem to spilling over with luscious variations that we don't see the rest of the year.

Stuffing is alllllways the best part of the meal! We could almost skip the rest as long as somebody made good stuffing. My godmother used to make two kinds of stuffing each year . . . chestnut was one I remember. Maybe the other was sage and turkey. My father likes oyster stuffing. Sis's husband insists on corn bread stuffing.
M

happy thanksgiving to you all.
going to a potluck We are to bring the cooked veggies, probably green bean casserole. Mari, that dish looks fabulous! what are the ingrediants?
bizi

Recipe for Bizi:
 

Hi,

I saw this on the Internet. I haven't tried it yet:

Gnocchi with Roasted Root Vegetables
http://www.blue-kitchen.com/2009/11/...ot-vegetables/

Here are the ingredients. The link above has the directions:

Serves four

For the vegetables:
2 or 3 medium beets— the top cut off, but not peeled, then cut into 1-inch cubes
2 parsley roots
4 parsnips
2 sweet potatoes
1 big red onion
4 tablespoons fresh rosemary, finely chopped
olive oil
1 teaspoon butter

For the gnocchi:
2 pounds potatoes [I used Yukon Golds, but Red Bliss or Russets will do fine]
10 to 12 ounces of flour [by weight]
1 egg, beaten
2 ounces ricotta
black pepper
salt

For finishing:
4 or 5 teaspoons lemon zest
Parmesan cheese—1 tablespoon, freshly grated [optional]

Preheat oven to 350ºF.
Rost 10 to 12 minutes.



Mari

Dear Bizi,

Enjoy the pot luck tomorrow.

Mari

you know they sell gnocchi by the pasta section...it is quite good and easy to cook, 10 minutes! prepareing it from scratch is very hard if you were thinking about doing that.
I think I want to make a spinach casserole for tomorrow kind of like my moms spinach mashed potatoes minus the potatoes since we were specifically told not to bring potatoes. it has butter, sour cream, cream cheese and garlic and of course spinach!
see if hubby agrees with that.
gobble gobble
bizi

winter vegetables with gnocchi recipe
 

Dear Mari

"ordinary" gnocchi (dumplings) are easy... just a bit tricky to make - the only ingredients are water potato and flour. they are supposed to be potato-based with little flour. the tricky part is if you overknead the dough, the cooked potato will start leaching water and the dough will become soggy. then you have to recover with extra flour which compromises the softness. typical gnocchi are very light, and very soft and are not served with other foods.

anyway, the presold ones are rarely as good as done-right homemade ones because all too often they are more flour-based with much less potato so they are much firmer. your recipe includes other ingredients which would make for a "richer" variety of dumpling, i'm guessing to balance the veggie tastes and textures.

SO... i thing it's worth trying them from scratch per that recipe, at least the first time. i think it would be a shame to sub them out ... imho doing so would alter the integrity of the dish.

2c

~ waves ~

cooking without ingredients
 

i might have it for lunch... lol! otherwise i won't be able to eat the other stuff hee hee... it will not be corn on the cob either. it is steamed corn from a can but actually it is surprisingly good. i did not expect it to be so fresh tasting - still has a slight crunch to it and a-maize-ingly sweet. ;)

no such thing here. does not exist. would have to make from scratch, crust and all. and no such thing as graham crackers either - but i did find a recipe to make a crust from ginger snap cookies! :) however, i can only get those at Ikea but that is so out of my way it is almost a daytrip :( - not gonna happen tomorrow. maybe if i'd thought of it sooner i could have tried a chestnut pie. i can get enough chestnut products i could have found one to "adjust" into a suitable filling. or i could have made pumpkin or walnut filling from scratch.... walnut because... no such thing as pecan!!!! :rolleyes: so, anyway: no pie.

OHHH YEAH. i could probably have just made up a big baking dish of stuffing and call that dinner for Thanksgiving and the days that follow, were it just for me... :D but even there, some nonexistent ingredients, eg. croutons - subbing those could have unpredictable results in terms of moisture/oil required, so who knows what would come out :o:rolleyes:. also (surprise!) neither of the folks like stuffing so, i would have to eat it all myself .. mind you, i would NOT consider that a problem! :D:D:D.

i had chestnut stuffing once... excellent! the kind i know how to make is with apples, raisins and bacon bits, using my friend's mom's recipe.

i've never heard of oyster stuffing! that strikes me as odd!!! i cannot imagine the taste. :Scratch-Head:

so many different foods.... wow. memories....

~ waves ~ whose mouth is watering. nom nom.