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Tonight I made chicken and rice soup, using a stock I made last night for a base. It turned out really nice, and my wife was very happy because she's got a cold. Although the soup was a winner with the wife and kid, the real home run was this bread I made to go with it. It's just one of those slack, no-knead dutch oven breads - but I had a can of tomato paste leftover from a seafood risotto that I had made, and I figured I'd mix it into the dough with a little rosemary instead of throwing it away - turned out great and went so nicely with the soup.
Use ground turkey with lots of black pepper instead of the sausage. Go half the amount of milk with water instead. Not as tasty but point friendlier.
Another trick you can try is to use fat-free evaporated milk (NOT sweetened condensed!). Particularly when you're trying for a thick creamy-tasting something like cream gravy, that can be a great way to fool your tastebuds into thinking they're getting something naughty.
Wow, it never ceases to amaze me how fast the pages fill up in this thread every time I turn my back! Food and friendship are two endlessly interesting topics, though, which probably goes a long way to explaining it.
To those of you who are feeling urpsy, best wishes for a speedy recovery - and that is NOT how you should be preparing for next Thursday's feast, by the way. Please get healthy quickly, and stay that way!
And to the travelers I send wishes for dry clear roads, minimal traffic, good maps and cheerful companions en route. I hope that the families astonish you with their lack of drama this year, and that you have a wonderful time.
We had a jolly time with the daughter and her sig-other this evening; they're such a funny pair together. They've been so busy getting settled in to their apartment that we haven't seen a lot of them lately, so it was a good chance to get caught up with them again. The spouse fixed a long-time family favorite, I think from one of Jeff Smith's Frugal Gourmet cookbooks: roasted chicken with potato, rosemary and green olive stuffing. The original recipe called for capers, too, but we don't find that they make a lot of difference to the end result, or not enough to make it worth buying a jar of capers. Also, the recipe only calls for making up enough of the potato mixture to stuff the chicken, and we learned about a decade and a half ago that that was NOT enough stuffing for our bottomless pit offspring. So now we make a whole 9x13 panfull of the potato mixture, lay a split chicken over top, and roast it that way. It was a big hit with the kids tonight, and we sent them home with what leftovers there were, which wasn't much. Sent them the home-made applesauce we made the other day, too, as the daughter's sig-other discovered how much he likes it.
All in all, a good evening, even though it's making for a later bedtime than would be optimum for this point in the week. Not that that's so much different from most other nights, of course.
Hey Kats, how about whipping up some quick BBQ. I'm hungry already.. I really want a rib eye with mashed taters and a side of green lima beans. Coconut cream pie would be a plus.
I had another dinner which reminded me of our "poor"days back when I was a kid! I ad to fix cornbread for dressing I have to take to school on Friday for the teachers luncheon. I used a new cornmeal since I couldn't find my favorite "Martha White" here. So, I cut myself a huge slice and ate it in a bowl of milk, remembering my daddy fondly (it was his favorite)!
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