@Sue_CT
You ask the question about the pie.
There aren't any peppers in on or around the thing.
The red thing on top is leftover pie crust I used to make the Greek symbol pi.
The cranberries represent the degrees on a compass or a circle.
Starting at 0 for North 45° for North East 90° for East and so on.
8 x 45 = 360° in a circle so they are markers for 8 equal slices of pie.

Heating up the turkey leg thigh back portion in the oven for dinner.
Minus one leg.
A turkey leg is all I had for thanksgiving dinner.
I could have fed a army with all the stuff I cooked.
This happens every year.

worth1 wrote: ↑Fri Nov 24, 2023 3:03 pmEating my apple pie and with cheddar cheese.

WESconsin Cheddar...?

On that subject, Hooks' Cheese makes a 20 Year Cheddar which goes for a cool $209.00 a pound! https://www.nbc15.com/2023/05/08/hooks- ... d-cheddar/

The Gotch

Ground Turkey Porcupine (rice added) Meatballs: Roasted Sweet Spud Chunks: Baked Meatball Subs soon to follow...

The Gotch

Yesterday it was a soup.
I've somehow lost my appetite for anything and I'm down in the dumps.
Probably will be for the rest of the holidays.

I get outside in whatever sun is available as much as possible to ward off any seasonal related depression. I’m convinced the seasonal lack of sunlight and shorter days are contributing factors to feeling the blues, not that there can’t be other stuff going on that depresses us.

Yesterday, I spent an hour outside in the sun on the driveway cracking pecans to pick out the meat for freezing, then I took a nap.

Today, for dinner we are pan frying eggplant and patty pan squash, plus a side salad of arugula. Might be a meatless Monday.

For me it's personal reasons because of my wife not being around anymore.
Not to rain on anyone else's holiday parade or anything.

Last eggplant of 2023. Going to miss it. Will double or triple my eggplant acreage in 2024.

Runway arugula perfectly complements the eggplant.

Recipe from Martha Stewart.

That looks great! I have a few eggplant left out there so may try that.

@PlainJane https://www.marthastewart.com/1050665/b ... d-parmesan
I did not deviate from the recipe. I used panko and ordinary non-virgin olive oil, not the EVOO. I believe EVOO might be too strong or flavored for this. An inch thick cut on the eggplant yields a crispy exterior and a creamy inside. I was tempted to cut them thinner, but an inch is perfect. These were young black beauty eggplant harvested that morning.

egg fried rice round two, with ham

More German bratkartoffeln with bacon, onions, russet and Yukon Gold potatoes.
That will definitely lift my spirits.

Toasted steak and cheese on fresh herbs and cheese bread.

Lots of Turkey left that will go in the freezer for future meals. Made tortillas last night so lunch today was a Thanksgiving Burrito with Turkey, mashed potatoes, cheese, and gravy with a side of cranberry sauce. It was delicious.

Thanksgiving Burrito

I gotta say making a good bratkartoffeln isn't and easy task.
I've been trying to perfect it for years.
Newest method is.
Cook bacon first.
Take out and set aside.
Add potatoes to bacon fat.
Slice potatoes to where they are almost 3/4 to 1/2 slices and roughly cubed skin on.
Put pan on lower heat a turn occasionally but not too much.
Once potatoes are almost cooked add 1/2 large chopped onion.
Flip and flop the mix.
Just before everything is ready add remaining onion in center and lightly cook just till browned a little.
Mix in bacon and serve.
Do not at any time cover the potatoes.
They cook too soon without getting crispy and they get too mushy.
Just my opinion.

Gotta eat this stuff.
The Turkey Lurky.
Big homemade biscuit cut in half.
Chunk turkey breast mixed with homemade flour gravy.
Spices the usual.
Black pepper chicken bullion powder nutmeg.
Stick to your ribs.

worth1 wrote: ↑Wed Nov 29, 2023 12:48 pm I gotta say making a good bratkartoffeln isn't and easy task.
I've been trying to perfect it for years.
Newest method is.
Cook bacon first.
Take out and set aside.
Add potatoes to bacon fat.
Slice potatoes to where they are almost 3/4 to 1/2 slices and roughly cubed skin on.
Put pan on lower heat a turn occasionally but not too much.
Once potatoes are almost cooked add 1/2 large chopped onion.
Flip and flop the mix.
Just before everything is ready add remaining onion in center and lightly cook just till browned a little.
Mix in bacon and serve.
Do not at any time cover the potatoes.
They cook too soon without getting crispy and they get too mushy.
Just my opinion.

I always cover the first 75% of cook time or 12-16 minutes. I also know it boils down to 50% the tater, 40% applied heat and 25% bacon grease depth.

I had some leftover dal, from a couple nights ago, and tonight I made something to go with it, using the smallest butternut squash in my collection (I was just looking them all over for any bad spots, but all look fine, so I just took the smallest). I saw a recipe recently, that I wanted to try, which called for 500g of "pumpkin", and I had just over that (537g) of butternut, once it was cubed, so I just used a little extra, of the rest of the ingredients. Here's the recipe it was based on - just used a mild Numex chile I had, since it looks like a mild pepper like the Kashmiri, in the pictures in the recipe, though it doesn't specify.
https://www.kannammacooks.com/parangikai-kari/

Other than the squash, there wasn't much prep work, besides measuring, and grinding up that paste. I used some frozen coconut, for the fresh coconut called for.
Mis en plas for a simple butternut squash curry, with a masala paste, based on coconut and sesame seeds. by pepperhead212, on Flickr

Coconut sesame masala paste. by pepperhead212, on Flickr

Butternut squash added to the spices and ready to cover, and steam for about 8 minutes. by pepperhead212, on Flickr

The steamed butternut, after adding the masala paste, to cook off a couple of minutes, stirring frequently. by pepperhead212, on Flickr

Butternut ready to serve, after cooking the pasta down for 2 just minutes. by pepperhead212, on Flickr

Finished Pumpkin curry, with sesame and coconut sauce, served on brown rice and millet. by pepperhead212, on Flickr

Fresh Green filet beans cooked with bacon and onion. Redfish baked with the mayo, lemon juice, Parmesan, butter, old bay seasoning and breadcrumbs topping we’ve been doing for years.

Made about 50 beef dumplings. Basically eating it for the next 3 days with duck bone broth.