@kobuta Try Instacart to see who has them in stock and call the store to hold a bag for you.
TJs has had “inventory issues” from the time of the port strikes a while back that do not seem to have resolved yet. Lots of bare shelves, stock comes in and gets decimated.
Nice idea - just chives and gelatin?
I made spicy caramelized onion jam this evening to top the first one I gave away (to the friends who had me over last year) — along with brioche toasts and beet-cured salmon gravlax.
The recipe (no longer available online that I can find) says, “Choose your favorite green leafy herbs or vegetable (parsley and fennel fronds are used here). Take about a handful of it and blend that with 1/4 cup of water, a squeeze of lime or lemon, a pinch of salt, and a pinch of sugar, until liquefied. Strain the mixture through a cheesecloth or coffee filter-lined sieve to get a completely clear, sediment-free green liquid. Whisk 1 teaspoon of unflavored gelatin powder into the herbal liquid and microwave it just to melt the gelatin. Do not allow the mixture to boil.”
My notes were: “used a mix of parsley and chives, a decent amount of lemon juice, as well as a smidge of chicken bullion…”
Happy travels. Italy outside of tourist season is a wonderful place to simply be.
P.S. And if you happen to find yourself near an Esselunga supermarket, it’s worth checking out. Nice selection of snacks and chocolate. This time of year, mini-panettone (portioned for single serving) in the bakery section are handy for a quick breakfast. We buy a bag of taralli for the car for our longer drives. And somehow we end up at the “deli” counter once every trip to get cheese, olives, prosciutto or speck, and various prepared foods for an easy meal back at our friends’ house.
But you’ll find your own favorite stuff!
Looks fab!
Highly recommend the jam for anyone serving cheese or crackers or crostini — it’s so good on its own.
That’s the only way I do it now. Tried it, and there was no going back. Yes, these are 2 different birds. The second photo includes the back bone and the parson’s nose. You need a big roasting tray or pan. Mine is bigger than a half-sheet; more square.
I am hosting this year. It’s been 4 years since I last hosted, and that was a super small pandemic version with just five of us. This year we will be nine, and we are going for simplicity so we can enjoy ourselves.
I unexpectedly had a lot of time at home this weekend due to a sick kid so I roasted turkey parts yesterday and am making stock today so I can pre-make my gravy. Homemade gravy is a necessity on my Thanksgiving table, and making it ahead is a huge time and sanity saver. I will post the recipe since it’s great. (NYT recipe)
We’ll be doing turkey, gravy, cranberry sauce, rolls, cornbread stuffing (Ina Garten recipe), regular stuffing (one step up from Stovetop; a nostalgic non-negotiable for several guests), green bean casserole (ditto), sweet potatoes, corn pudding, and mashed potatoes. My only responsibilities are the turkey, gravy, and stuffings. The stuffings can be made the prior day and heated after the turkey comes out. Dessert will be purchased apple pie and chocolate pecan pie (from a great local shop) and ice cream, along with a homemade bourbon pumpkin cheesecake with gingersnap crust that my husband wants to try his hand at.
I accidentally poured vodka into a large bowl of cranberry syrup instead of my cocktail mixing cup (and this happened prior to me drinking any!), so I’ll make a giant batch of cosmos in a pitcher to sip. Fresh apple cider for the kids. We’re looking forward to it.
I can’t remember if I brined the turkey last time. How do others feel about brining?
That is one sexy boyd!
“Dry brining” yes, wet brining not so much. Its been years since I’ve eaten a wet brined bird but I somehow ended up purchasing a brined turkey breast this year (to meet the minimum order from shipping to Atlanta from Wild Fork), so we shall see.
ETA I certainly used to prefer wet brined to no brine.
Dry brining / salt rub days ahead all the way for most meats.
Very relatable!
Best part was the skin … and the fact that the breast meat was so moist.
I have one of these roasting racks. I turn it upside down so the bird is draped over the inverted V.
This looks f’n fantastic, but Ima yuge fan of her buttermilk-brined roast chicken, too.
Gift link, natch.
It gets a big no from me because I always got a fresh, local bird - they were so sweet and tender (never dry) looked forward to them every year. Brining to me (at least wet brining) created an unpleasant texture and a taste like deli-sliced turkey roll, which negated the whole fresh bird experience.
Go ahead, hate on me. I’m old and I don’t care anymore. 
I’m thinking of trying these Parker House Rolls from Serious Eats:
Does anyone have a recipe that might be “the best ever”?
Oh that is clever! I will suggest it if we go the spatchcock route.
Homemade or store bought? If homemade would you share the recipe?
