Turkey Day Lockdown

 One of the problems of living by yourself is making dinner for One, especially as I have become accustomed to catering for many people over the years. I usually go somewhere else for Thanksgiving,  since I moved out of the family home 7 years ago. This year with Covid on the increase, and projections of a surge in numbers over Thanksgiving, I have remained tucked up in my little cabin. The benefit of flying solo means that I can make whatever I like. I get to make my favorite stuffing, my favorite Cranberry Sauce, and my favorite Vegetables. I also get to eat at a time of my choosing. The best part though is making dinner the day before so I get to eat leftovers a day early ;)

Even with a small Turkey, there are plenty of options. Today's lunch was dictated by a purchase from one my favorite Bakers, one namely Adam Cone of Snapdragon fame. Fresh artisan bread shouts out "SANDWICHES". So carving and bread knives in hand, I assembled the ingredients for a swift and delicious lunch, accompanied by a crisp Rosé.

Cranberry and Walnut bread with a plain Yoghurt and Cranberry dressing

Sliced Turkey breast, sliced Golden Beet (Blanched) and Romaine Lettuce

Sage and onion stuffing topped with sliced red onion, black pepper and salt to taste

Happy Thanksgiving😄

New Toys and Ancient Grains

 

With a leaderless country and a rampant virus spreading like butter on a hot crumpet, I thought I had better make some preparations for the impending Apocalypse, now that the election is more or less over. I figured it would be more important to concentrate on what is going into my body rather than focusing on what was coming out. If the world has another shortage of toilet tissue, I could always use those Trump ballots I found  stashed in  the corner of an old warehouse. At least they will be put to good use........

In the spring, there was a shortage of bread flour, and as I had nothing else to do but make sourdough bread like half of the population of the USA, I did not want to be caught short again. SO......., I forked out for a grain mill, and it arrived today 😋.

I had some grinding (Flint) corn left over from last year, so I shucked it, then ground it and turned it into Polenta.

As this is going to be Vegan so I could share it with Pam, I finished it off with Vegan Butter and Vegan Parmesan.

Then poured it into a parchment lined baking tray, so I could turn it out and cut it into squares ready for toasting

 Roasted Squash and Rosemary Polenta toasted with Vegan Parmesan and Paprika .

Eat your colors ;)