I started to dig through the fridge to find it (jar of Dijon) and gave up. Have a hard time getting people to use the designated storage places.
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Have a hard time getting people to use the designated storage places.
Same for me with the older adult male here, even though we’ve been using the same mutually agreed upon designated storage places in the refrigerator for many years. We have lots of condiments and even though the newish refrigerator is one of the smallest available (because we bought a house 20 years ago with custom wood kitchen cabinetry that would cost a fortune to rebuild to make a bigger space for the refrigerator), small things end up hidden all the time.
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I put condiments like that in the door section.
Yes, we do as well, except it’s a small double door refrigerator and those sections are not very wide and they are very short. They are full of condiments and there are more condiments in containers we purchased to store them on shelves. More condiments than door space by far!
So randomly putting condiments on the top tall shelf at the back makes them impossible for me to find.
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Looks like you and I are weak for condiments!
Oh, it’s me and the older adult male with the weakness for condiments. The younger adult male claims space for only his favored ketchup from Trader Joe’s (of the 3 of us, I never consume ketchup), and Maple Syrup. We are possibly refrigerating a few things we don’t need to, but better safe than sorry. Chile pastes from Peru and Cambodia, etc., only start the list. And the bottom tall door slot on the left is reserved for wine and fizzy water.
Thanks! I copied you. Mostly. I started with your post then found this recipe.
This
crema for crème fraîche, my pepper jam for apricot, and some golden raisins. It’s very good, but Im going to add some lemon juice.
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So glad you like it. It’s become a favorite for us, any time we have leftover turkey or chicken. Some people do a veggie Coronation salad with chickpeas.
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Inspired by this thread, I’m planning to make turkey gumbo for the first time. This is the recipe.
I don’t have any fresh okra. Any additions/subs/suggestions based on the given recipe ? Initially I figured I’d just leave it out, but wondered what y’all thought.
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I would use either frozen whole okra, followed by sliced frozen okra, followed by diced zucchini. In order of preference.
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I have successfully used high quality sliced frozen okra recipes in soups and stews. I grew up in NC and since leaving decades ago, still have a fondness for okra. From my point of view, put it in at the end so it doesn’t get overcooked and acquire the slimy trait many people dislike. For me, it adds a distinct taste, especially welcome in gumbo.
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Leave it out. I don’t use it in gumbo even when it is in season! I seem to recall it is thought of as a thickening agent and file powder would make a fine alternative. If you happen to have file powder. 
But seriously, I would just leave it out. Its about the roux!
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(i should’ve said originally that i doubt i can buy frozen okra of any kind around here.)
Please elaborate!
There’s an Ottolenghi chicken and eggplant maqluba in the link below.
I reduced the spices to 1/4 each of cinnamon, allspice, turmeric, and baharat, for 1 1/3 cups of basmati, 1 eggplant and 6 to 8 ounces of goose. 4 tsp of mixed spice for 500 grams of rice (his recipe ) sounds like too much spice to me.
500 grams of rice is too much rice for us . 1 cup (200 grams) to 1.5 cups (300 grams )is the right amount for us.
What I did: I used a ceramic Emile Henry tagine instead of a saucepan. Greased it with olive oil.
Fried eggplant in a skillet, in olive oil then let cool.
I sliced the tomatoes I had on hand. It was roughly a pint of strawberry tomatoes which are around the size of grape tomatoes.
Sautéed half an onion (chopped) and a minced clove of garlic in olive oil and set aside.
I already had around 6-8 ounces of cooked goose. Could use any meat or omit the meat. I also had 3 cups of goose broth.
I added 1/4 tsp each of cinnamon, allspice, turmeric, and a Spice Trader baharat blend to the broth.
I washed 1 1/3 cup Tilda basmati, and let it soak for a bit before draining.
I preheated the oven to 375 F.
2 layers of sliced tomatoes were placed in the tagine. This was followed by half my fried eggplant. Then a layer of half the fried onions. Then a layer of roughly half the rice. Then the goose or other meat. Then the rest of the rice. Then the rest of the eggplant, then the rest of the onions. Pack it all down firmly.
Pour the broth over the ingredients, to slightly cover with broth. Smooth it out. I made sure all the rice was covered by vegetables. Put a lid on it.
I then put it in the oven, on a cookie sheet to catch any broth that might bubble out, and baked it at 375 for around 30 minutes, then lowered the heat to 350 for half an hour.
I pulled the tagine out, let it sit with the lid on for 10 minutes. I flipped the lower part of the tagine onto a plate, but left the ceramic on top, because I didn’t know if it was going to stay in a cake form or fall apart. Lol.
I put the plate on a cookie sheet in case it fell apart. After 5 minutes, l lifted the ceramic and it all stayed put. It even sliced nicely.
There are also 2 Maqluba recipes here
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I froze my leftover turkey in two bags, and decided to make this pot pie ( of sorts) tonight, largely because I had almost everything on hand except the celery. https://www.skinnytaste.com/turkey-pot-pie-with-sweet-potato-topping/ Much better than I thought it would be, and I would actually cook chicken in the future just to make this! action shot… forgot to take a picture of the final product
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Still enjoying leftovers from Xmas eve and Xmas day. The pot roast in particular is just too good to toss. Tomorrow is day 7 for it though, so I’ll probably have to throw out what’s left then.
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Looks delicious and I loooove the tablecloth!!
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