I’ve used gelatin before in stews and braises with excellent results, but this time I added extra veg to puree and thicken. Next time I’ll use gelatin.
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If you can get a hold of (or make) some demi glace, a couple spoonfuls of that would work well too.
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Wow, amazing looking pastries
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Very impressive spread!
I’m reaching for some crusty bread to dunk in that gravy!
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That looks wonderful. A household favorite here.
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I’d like a bowlful right now. 
A little potato flour also works well to thicken things.
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That display is torture! 
I can’t wait for the senses to come back.
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The pureed onions and carrots worked a charm as a thickening agent, no need to use anything else.
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Talk about " Pre-Holiday Crazies "!! 
This Canadian just GOT A HUGE SHOCK!!
With the holiday season fast approaching. I decided to treat myself and splurge a little by ordering some famous " Faidley" Maryland Lump Meat Blue Crab Cakes from Goldbelly.com
I was STUNNED and FLOORED when I saw the final price at checkout for an order of 4 x 6oz cakes!!
USD 180 + USD 55 (shipping) + USD 20 (Canada surcharge)!!..that’s a whopping CAD 360 for 4 crabcakes or $90 each!! Are you kidding me!!! 
…FORGET IT!!
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Yeah I usually buy the Ajinomoto brand and find them really good.
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Is it regular pesto ingredients but pistachios instead of pine nuts?
We eat the extra hot (making a batch tonight for tomorrow) and it’s not spicy at all. Carrots, potato, turnip are all going in the pot. I can’t be bothered to make my own but I punch up the heat.
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Pan roasted chicken breast, buttered carrots, last of the leftover mashed spuds and Swiss Chalet chicken gravy(from a package
) , tons of butter and fresh thyme.
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An email from TheKitchn had me looking at this recipe link, and it was dinner tonight: Tuscan Chicken, which I served over Basmati rice.
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For the most part, yes. This is the recipe I use.
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Sounds great! Pistachio have so much more flavor imo. In the past I’ve made big batches and frozen nut free pesto so my nut allergic kiddo could partake… but it sounds delightful and I may have to try it sometime.
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Another unseasonally warm day we took advantage of with some food shopping at TJ’s in CC — a couple avocados, tinned smoked salmon & smoked mussels, our favorite holiday cheese (Pavé), and a bag of Babybel. I was out of lemon oil, but the one I tried at an olive & vinegar place at RTM wasn’t punchy enough, so I picked up their citrus blend (lemon, lime, grapefruit, blood orange), which is fantastic.
We also grabbed a couple of fairly large BLSL chicken thighs for piccata, which my PIC had requested for dinner tonight. I hadn’t made it since we moved into the pad — plus we had a buncha lemons & parsley in the fridge: no brainer.
Peas with MOAR parsley, shallots & a touch of cream on the side, as well as a salad with that lovely new citrus olive oil — a creamy lemon vinaigrette that dressed tender baby butter lettuce & toasted pumpkin seeds 
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