Author Archives: Tasha

[121] Pioneer Woman’s Mashed Potatoes

Cover of The Pioneer Woman Cooks by Ree Drummond

Wow. So, I had memories of making this recipe once or twice when I went to go do it for Thanksgiving. Thus, I was sure I had already posted it to the blog. You can imagine my surprise when I couldn’t find it in the archives, no matter what tags I searched, no matter how much “did I forget to tag it?” searching I did. Basically, no matter how hard I looked, I couldn’t find it on the blog.

I finally found it in the “upcoming recipes” list to the right…

Now, I’m sure, you can imagine my chagrin.

Anyway, better late than never, I suppose. Of course, this means you’re going to get this recipe as if I made it for the first time for Thanksgiving.… Continue reading →

Thanksgiving Menu & Cooking

Back before Thanksgiving, I was going to post my planned menu. I was going to ask for tips, tricks, and suggestions. I had a blogging plan.

Of course, I also had a turkey plan, and you guys see how well that went. I also had this plan that I’d do a bunch of cooking Monday, Tuesday, and Wednesday. That went about as well as you might expect.

The not cooking very early? That was totally my fault. Monday and Tuesday rolled around, and I realized my menu was small enough that I wasn’t sure it was worth any possible degradation in quality to cook so early. Though, to try to make sure it set, I think I made the cranberry sauce Tuesday. I may have made it Wednesday morning.… Continue reading →

Roast butternut squash the way mom used to make.

Growing up, I loved butternut squash. We didn’t, to my recollection, have it often but I thought it was one of the best things ever. Of course, the way mom made it might have a great deal to do with why I loved it so.

I have a bunch of butternut squash from my CSA lying around, and walking home today, I told Bill that I wanted to figure out how to use some of it for dinner tonight. I also mentioned I want to make some more risotto, to use up our arborio rice, but we didn’t want to combine the two. We’ve made a butternut squash risotto recipe (a “challenge” recipe, even) a couple of times, and it’s never quite right. Which is bad enough, but the recipe makes enough for a small army…

He mentioned we could just roast it, and we’re feeling a bit lazy.… Continue reading →

Salad help, anyone?

Okay, I have a few Thanksgiving entries to make, but nothing huge. Mostly an entry with a photo or two, and to tell you all about our two new recipes.

For the moment, though, I’m here to ask a question. I need help. Help with salads. Or even just the green things that go into salads.

Bill and I, as we’ve mentioned, are members of a CSA most of the year here. This year, it started in mid-April and will last until mid-December. It’s pretty darn good for us, and it results in our having a lot of food that’s healthful for us around & to be eaten.

The downside, though, is lettuces. Lots and lots of lettuce. Lettuce invades our home, takes over our fridge and makes us crazy.… Continue reading →

Next time, I’m doing it my old way.

I went to brine my turkey today. As I mentioned yesterday, I ended up with a 16.55 lb turkey for these festivities.

I wanted to do something simpler than last year’s brine, both in terms of set up & flavor. So, I went poking around. Like last year, someone at one of my other internet haunts recommended a site that I thought looked great. No boiling, clear instructions on just how much salt to use per gallon, instructions on time.

Basically, drop your turkey into your brining bag, dump in enough water to submerge (or basically so), then dump in the appropriate amount of salt. Brine for 12 – 24 hours. (Note, I do not have a bowl large enough, and they do recommend turkey in bag, then whole thing in bowl, THEN water and so on.)… Continue reading →