3 posts tagged “pictures”
My picture for a recipe on allrecipes.com is being used for the main image of the recipe. (Sure, I don't know if it updates to the most recent picture of the recipe.. from what I've seen, that shouldn't be the case.)
I think it's pretty cool! I feel all special. Click here to see the recipe. you can also read my review by clicking "more reviews" or whatever it says to see how I changed the recipe just a bit. Pleast note: If you hover your mouse over that link, the picture that shows up is NOT my picture.. you have to actually visit the recipe. My picture is the one with the cream swirl in the soup.
Yay.
Yesterday was a lot of fun for me. I pretty much cooked all day long. I miss doing that; I used to do that every day for a job and it was really the most fun I've ever had at a job before in my life.
I started with the pumpkin pie, which I've already posted in its own entry by sending pictures from the email on my phone, but just as a recap I'll post it again. This wasn't your everyday, run-of-the-mill pumpkin pie.. I put brandy in it. The end result was a much richer, darker flavored pumpkin pie than what I was used to.
I was skeptical of it, but Lorean swore up and down that he loved it and that it was delicious. I choose to believe him. I mean, it's not that the pumpkin pie was bad, it just had a much richer flavor than any other pumpkin pie I'd ever tasted before. It was really good, but after eating so much food for dinner, I couldn't even stomach a full piece of pie.
Next in line was the turkey. I took that sucker out and let all of the purge drain out of him (what they call the liquid/blood mixture), and then finally ended up shoving two full sticks of butter+herbs down under the skin on top of the breast. Oh boy, did that help.
And in order to prevent dry meat - I hate it when people overcook the turkey and the white meat is dry and flakey - I covered it in bacon. I put the bird in for 30 minutes at 500 degrees, and then after 30 minutes I covered the breast meat & bacon in foil, and lowered the heat to 350.
All in all, the bird took about 2.5 hours to cook. He was ten degrees shy of the right temperature when I took him out at 2 hours, so I left him in for another half hour just to be safe.
While big bird was roasting away, we ended up going to WalMart and getting serving dishes. I couldn't put a friggin' foil pan on the table and serve it that way. I just couldn't. At WalMart, I bought a large, square, glass serving dish and also an oval white dish. I'm happy to have serving platters now! Especially with Christmas and New Year's right around the corner.
When we came home, I pretty much got everything else cooking. The sweet potatoes had been soaking in water/bourbon, and I dumped the whole combination into a large pot and brought them to a rolling boil. The greens waited until the last minute - red chard with sauteed pearl onions and whole chunks of garlic.
Last in line was the cranberry sauce. I have to admit, I messed it up a bit and had to add more alcohol to it to get the darn liquid to light on fire (fresh cranberries, chambord, and some brandy to light it on fire).
Setting up took longer than I wanted because we had to get it all on to our table. We used brand new dishes, a new bottle of wine, and everything turned out wonderfully. Really, it was such a hit with the both of us - the only thing he didn't like was the cranberry sauce, which is fine because he just doesn't like cranberries.
Dessert ended up being pretty impressive, too. We had sparkling cider with dessert.
Yesterday I decided to make my birthday cake. I'd been planning to do so, and I should have started early yesterday morning. Instead, I started in the afternoon - I had to go buy different sized cake pans, otherwise I would've had a mess in my oven. I did the crumb coat last night and ended up frosting it this morning. With little time to spare, and the fact that I didn't want any pretty frosting swirlies to smoosh in my cake carrying thingie. So last minute, after frosting it this morning bright and early at 5:30, I toasted some coconut and smoved it on there.
Anyway. It's not the best looking cake in the world. I'm hoping it tastes great; the cake itself (half of one of the three pans cracked, so I didn't use it and got to taste it instead) was AWESOME. The lemon curd for filling was good, but not sweet enough in my opinion - but nice and tart. And the raspberries? I cheated, I just used preserves.
The frosting was a little too stiff for my liking, I shouldn't have used that full amount of powdered sugar.
Aaannnd..the decorating is lazy, but I explained that.
Other than that, I hope it turned out alright. I'll be trying this later today whenever I cut into it for everyone at work. Unfortunately, they cut our lunches in half for the next two days after today, so I've only got a half hour lunch. I hate it when they do that.
Oh, and my body decided to give me a lovely birthday present - I started my period this morning. JOY. :-D
