Mine is gin on sunny days and bourbon on cloudy/rainy days. (Fall, winter schedule) Today started out gin but changed into bourbon before cocktail time.
2 Likes
I’d like to see further reports from the doggo. …
3 Likes
I both want and need this, although I haven’t eaten gravy for decades (except for the occasional mushroom on poutine).
2 Likes
Insanity.
1 Like
I got mine on Amazon in 2021 for $39.95. They still have the smaller 3oz creamer available for $17.95.
1 Like
Can you link? I can’t seem to find it.
It’s unavailable now. Someone must have just bought the last one.
Their Facebook page says they are pausing production until fall 2024.
Your daughter is lucky. That kitten is absolutely adorable.
2 Likes
Eh. Thanks!
1 Like
Well there is mention of cat food. Does that count? 
2 Likes
It seems like @Vecchiouomo might’ve started one… 
2 Likes
I have an older sister that does this. Apparently the dishwasher doesn’t wash the dishes properly. Whatever makes her happy.
Ugh. Sounds awful.
1 Like
One of our guests brought us a good chunk of venison steak for Thanksgiving,
It was cooked sous-vide (thank you! Emglow101 for the excellent directions)—perfect! Four hours at 122°. Served with ‘hunter style’ pappardelle and your basic green salad with a drizzle of chunky Bleu cheese dressing. I barely seasoned the chunk with Montreal seasoning.
6 Likes
I would be very happy to eat that. We made Cioppino for Thanksgiving and I am missing turkey leftovers like crazy.
2 Likes
I didn’t have turkey either but I will for Christmas dinner.
I made, baked and froze herb-garlic dinner rolls yesterday. It took me most of today to roast organic turkey wing flats and make stock. It’s finally refrigerated and tomorrow I’ll freeze it. Makes fantastic gravy.
For a change, I’m spreading the work out, having to do everything since my daughter will only have Christmas Day off.
4 Likes
Perfect!
1 Like
We bought two vaccum-sealed turkey thigh/drumstick parts for really cheap (<$5.00) Friday after Thanksgiving. I’m going to roast them between now and Christmas - we prefer dark meat. I have a recipe I saved from Food & Wine for a savory bread pudding to have with them https://www.foodandwine.com/recipes/butternut-squash-casserole-leeks-prosciutto-and-thyme
8 Likes
