What are you cooking or baking today?

Lunch today was leftovers of Christmas Eve meal. Deviled Eggs are now gone (another batch will be made fresh for Hogmanay).

Tonight, is the pièce-de-résistance, our first turkey half, 2 hours plus last 30 minutes covered with foil. 3 buns freshly baked, steamed broccoli in steamer. Baked Sage and Onion stuffing. Cranberry/Orange glaze for turkey while cooking. Roasted Potatoes and Turkey gravy. 2 jars of cranberry sauce.

Dessert is ready in the fridge, Triple Chocolate Brandy Trifle.

Meanwhile, watching new Percy Jackson/Rick Riordan TV series on Netflix and drinking lovely Tequila Sunrise. Slangevar!
 

My guy is surprising me to no end today
He has two old family recipes passed down from his grandmother. Ones the steam pudding and ones a boiled pudding but both use a pudding batter to start. This recipe is about 100 years old. This is it cooking in the boiling bag.
I’ll add a picture of when it’s done via edit later.
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I’ve made more than a few turkeys over my years and this year’s was the very best. Now to knock your socks off, it was an Equate (Walmart) brand that I bought in October. It was just a turkey breast 2.5 lbs, done up in that netting. No, it wasn’t your usual brand that is basically a roll with stuffing. It took a little longer to cook than suggested and was incredibly moist. We both had a second helping.

I also make pretty good cranberry sauce and the canned Strub’s brand that I bought was the best we’ve had. Again, second helpings for both of us.

Just goes to show that you can teach an old cook new things.
 
PeppermintPatty said:
My guy is surprising me to no end today
He has two old family recipes passed down from his grandmother. Ones the steam pudding and ones a boiled pudding but both use a pudding batter to start. This recipe is about 100 years old. This is it cooking in the boiling bag.
I’ll add a picture of when it’s done via edit later.
View attachment 321721
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Since my husband dropped this in the water before it started boiling, it didn’t finish cooking so we threw it out before I could get a photo. He is going to make another in the next few days. Happy Boxing Day. We have visitors today.
 
StarSong said:
Today I need to make up 28 pizza doughs for the season's final pizza/cookie party on the 28th; it promises to be the biggest of this year's holiday. Also, you guessed it, more cookies. Come the 29th, I'll be hanging up my oven mitts for the foreseeable future!
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Twenty eight (28) pizza doughs.
Thats an outrageous amount of prep work Starsong. It’s good that you have decided to hang up your mitts. The chance of someone stepping in your place is slim to none. You’re a great mom.
 
@PeppermintPatty, thank you for your kind words.

Truth is, I rarely bother making fewer than 16 and typically do 24, so 28 isn't a stretch. I've got it down to a pretty good rhythm so making the dough itself is less an issue than carving out the fridge space for them so close on the heels of cooking for and hosting C-Eve and C-Day dinners for 14 and 11, respectively.

This party is specifically for families with little children, and I'll invite each child to help me make a pizza. Takes twice as long to get them in the oven but is twice the fun. They'll be decorating cookies, eating pizza, enjoying the toy room and generally racing around the house having fun for a few hours.

The little kid party is always a blast and the families ltake home their decorated cookies, an assortment of 50 of the cookies I've made throughout the holiday season plus some pizza.

I'll only be hanging up my oven mitts for about six weeks, at which point our and our kids' freezers will be empty of pizzas and calzones and my energy will be fully replenished, so I'll do another round for family.
 
StarSong said:
@PeppermintPatty, thank you for your kind words.

Truth is, I rarely bother making fewer than 16 and typically do 24, so 28 isn't a stretch. I've got it down to a pretty good rhythm so making the dough itself is less an issue than carving out the fridge space for them so close on the heels of cooking for and hosting C-Eve and C-Day dinners for 14 and 11, respectively.

This party is specifically for families with little children, and I'll invite each child to help me make a pizza. Takes twice as long to get them in the oven but is twice the fun. They'll be decorating cookies, eating pizza, enjoying the toy room and generally racing around the house having fun for a few hours.

The little kid party is always a blast and the families ltake home their decorated cookies, an assortment of 50 of the cookies I've made throughout the holiday season plus some pizza.

I'll only be hanging up my oven mitts for about six weeks, at which point our and our kids' freezers will be empty of pizzas and calzones and my energy will be fully replenished, so I'll do another round for family.
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Well I’m all about being prepared etc however if I made that many pizza doughs ahead of time , we’d be eating pizza at least 4 times a week. lol
 
PeppermintPatty said:
Well I’m all about being prepared etc however if I made that many pizza doughs ahead of time , we’d be eating pizza at least 4 times a week. lol
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Guest list for tomorrow is near 30, so plenty will be eaten at the party and some will go home with guests. Plus we have 3 kids whose freezers I keep stocked with pizza and calzones, plus our own freezer, of course!
 
StarSong said:
Guest list for tomorrow is near 30, so plenty will be eaten at the party and some will go home with guests. Plus we have 3 kids whose freezers I keep stocked with pizza and calzones, plus our own freezer, of course!
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Guest list of 30? 6 to 8 is my tops for guests at one time. Today we had a couple over for an afternoon. It was fun but it was only 2 people. My husband made another blueberry bagged pudding cake and I made a gluten batch of decorated gingerbreads.

We don’t have kids. Our lives would be so different if we did. These friends son flooded their basement accidentally but it’s the 4th time it’s flooded. It was a pleasant afternoon.
 
PeppermintPatty said:
Guest list of 30? 6 to 8 is my tops for guests at one time. Today we had a couple over for an afternoon. It was fun but it was only 2 people. My husband made another blueberry bagged pudding cake and I made a gluten batch of decorated gingerbreads.

We don’t have kids. Our lives would be so different if we did. These friends son flooded their basement accidentally but it’s the 4th time it’s flooded. It was a pleasant afternoon.
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About 45 guests is my max these days. More than that means an indoor/outdoor party, which we've done, but it's a lot harder.
 
I've pulled a mini meatloaf and a container of rice from the freezer.
I'm going to try wilted salad with the last of our lettuce.
I'm learning to make things with lettuce other than salad and cold things.
The Minestra soup used a lot and the wilted salad will finish it.
I'll start craving cold salad again in the spring.
 
againstthegrain said:
^^^Sweet and sour used to be so much better, but it's all sweet and no sour these days.
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Good point. Years ago, Chinese sweet and sour was quite popular in the US, but the style receded into the background as Mexican, Vietnamese, Indian, Japanese and other countries' cooking have risen in popularity.

That said, I quite like (modern) Hawaiian entrees that include lots of fruit. I might make the recipe @Pappy posted, but would skip the honey, use seared tofu in place of the chicken, and cook it in a skillet on the stove top.
 

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