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« Last post by Rejaneration on November 21, 2025, 07:36:58 AM »
So, as mentioned in my other post, I cook a lot in November and tbh, have not given Thanksgiving much thought. I am all cooked out!
So, we will be doing something with Chestnuts and mushrooms, pulled pork from the Traeger, stuffing, and who knows what else.
It is just 4 of us this year, 2 sons and us. I need it to be easy peasy, so that is what it will be.
What about you?
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« Last post by Rejaneration on November 21, 2025, 07:34:29 AM »
And not for the reason you think! We have three birthdays to celebrate. I made this -Pumpkin Cake. I am not a huge pumpkin fan, but this was to die for. [size=78%]https://bromabakery.com/pumpkin-cake-with-cream-cheese-frosting/[/size]Today, we are celebrating my DH's birthday and he LOVES to be spoiled on his BDAY. He is like a kid about it. Anyway, I made this - [/size][size=78%]https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake[/size]And started this last night and will finish today - [/size][size=78%]https://cooking.nytimes.com/recipes/1020960-tangy-braised-short-ribs[/size]I have never made Short Ribs so this will be interesting. Serving with green beans and mashed potatoes, a bottle of bubbly and a Cab from CA.
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« Last post by kawasa on November 21, 2025, 06:42:39 AM »
A little under 5 miles with strides. I am tapering for my 9 mile race on Thanksgiving.
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« Last post by Fast Eddie on November 20, 2025, 11:29:11 PM »
After work evening run of 8.3K.
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« Last post by Loco Coyote on November 20, 2025, 06:38:37 PM »
8.5 miles around the lakes early this morning with a friend.
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« Last post by glwestcott on November 20, 2025, 03:50:10 PM »
Typical 3 miles with a few hilly sections. Nice dry day with some sun and 49°.
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« Last post by RioG on November 20, 2025, 01:36:55 PM »
I am trying very hard to cut back on the vino. But this is my current fave. Anything from Chile, Argentina etc, low low sugar content, malbec or cab sauv... yum. But it doesn't give with my health and fitness goals so I'm working on reducing my consumption, lol.  Sent from my SM-S721W using Tapatalk
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« Last post by caribougrrl on November 20, 2025, 11:41:44 AM »
it's Beaujolais Nouveau day, folks!
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« Last post by Gingerbread on November 20, 2025, 11:00:26 AM »
Also, I really don't taste the difference. I mean, maybe because I'm used to the flavor of kefir, it doesn't really register, but I presume there are some health benefits from the cultures themselves. I do love using the local cream which is the only one I can find without additives like gellan gum or carageenan and mono and diglycerides. I just want cream. But for whatever reason that is twice the price. I think because Butterworks Farm is small and needs to charge that much to be viable. I found a suggestion on reddit that trader joes might have plain cream but no such luck.
TAPAS!
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« Last post by Gingerbread on November 20, 2025, 10:31:30 AM »
I've done it using liquid drained from yogurt, but never with kefir grains. It had a good tang to it, not as good as the stuff I've had in Europe, but not bad.
Related, I have not had any luck making kefir, but I think getting decent grains through the mail is my problem.
Yes, I haven't done that but I know it's another way to. I don't use the grains directly in the cream because I think it would be a huge pain to strain them out, I just use some of the kefir itself in the cream. The last time I made it, I let the cream sit out for 48 hours before chilling and then beating into butter. I also found out it needs to warm up a bit from fridge temps to actually turn into butter when you whip it (whip it good). I think the suggest about 60*f but I was at about 55* TAPAS!
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