… there was some cooking involved too. Actually, a lot of cooking.
It started with the ham. There’s people in my family (along with me) that don’t like a pineappley sweet ham. I’ve used Martha’s Fresh Ham with Green Herb Paste recipe since it came out. I’ve never used a fresh ham or bothered with the bay leaf wreath or dandelion garnish. There’s been times when I’ve had to use dried herbs instead of fresh (like this year when absolutely no store in a couple of towns had fresh rosemary). Note to self: grow rosemary in your garden from now on.
Then the potatoes to go with the ham. I needed something that would cook slow & hold until halftime of the Lions vs Packers game. I made this … minus the ham, doubled the cheese & 1/4 tsp of real garlic instead of the powder. Wow!
My turkey. Almost all poultry I roast gets an overnight bath in PW’s Turkey Brine. I don’t use a fresh piece of meat for this either… just cut the salt in half. Sometimes the bird gets cooked in the oven & sometimes in the fryer. Not this year … first time ever using a roaster. It made the house really hot & it was falling apart before getting brown. Used Mom’s “ol Indian trick” of some Kitchen Bouquet. Apparently it turned out amazing because there was barely enough leftover turkey for 1 sandwich.
So … I thought the cooking would be done by today.
Nope. Using the turkey carcass & leftover herb rolls to make stock and bread cubes for Christmas’s crown roast stuffing.