This week: deboning a bird; and a clever way to change a duvet cover.
Sorry I missed last week – just in time for Turkey Day, I developed ‘mouse elbow’ (it’s actually a ‘thing’ now, similar to tennis elbow, and caused by too much time playing on the computer ;-) I’ve had to really limit computer use for awhile, so we have a very quick thread this week.
(If you’d like to be on or off of this weekly cooking-thread ping list, please send a private message.)
-JT
Thanks for the ping.
I’m sure your cats know how to take care of mouse elbow. ;)
Mine were due at the vet’s to get fixed this morning. After chasing them around and around and around, all we got were scratched arms.
Finished off the last of the bird over the weekend in a rice casserole. Leftover turkey, rice, leftover giblet gravy, can of mushroom soup, leftover celery and some cashews from the freezer. Mr. b gave it a thumbs up.
Made a big pot of turkey soup. Yum! Going to be great for the cold weather coming.
I’ve deboned chicken and love them stuffed with pilaf of rice. Flavor profiles are endless on the pilaf and can be enhanced or contrasted by the seasoning on the bird. I always stuff the bird with cooked ingredients and you do want to ensure you use a thermometer to check temps all the way through. When stuffed, I look for 160-165 so the carryover will take it a bit past done.Very good eats. That said, it is a labor of love to debone a bird.
I made our first big pot of chili today, to be accompanied by corn bread muffins topped with sliced jalapeños. Texans wouldn’t recognize it. Few beans. More onions, peppers, chunks of beef and spices.