After yesterday’s blender mutiny, it took a teensy bit of willpower to get back in the kitchen this morning and keep prepping for Thanksgiving. Good thing I come from a line of strong Polish women! :)
Today’s accomplishments: sage and mushroom stuffing, Parker House rolls, lactose-free evaporated milk, pumpkin pie filling, and cinnamon ice cream batter. And a hot bubble bath.
And because that wasn’t enough fun, I’m working on some recipes that use leftover Thanksgiving ingredients. For lunch, I whipped up herbed linguine with brown butter, fresh sage, mushrooms, salt ‘n’ pepper, and a little bit of milk (to make it creamy).
I’ve never cooked with fresh sage before and was amused to find that the leaves are fuzzy, sort of like a velvety peach skin. They smell like pine but taste delicious when sautéed.
The other dish I made is still in the oven, so it will have to wait until tomorrow. Let’s just say that the concept induced eye-rolls from Gabe and my sisters… although that’s not too hard to do!