![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Shabbos Dinner/lunch Post
I decided I wanted turkey this week.
So. I have a half a turkey breast in the oven, flavored with rosemary and bay leaves, and I made dressing (croutons, sautéd onions and mushrooms, poultry seasoning, rosemary, black pepper and homemade turkey stock - eggs to be added when the whole thing is cooler) to go with it.
The croutons were, well. Not what I wanted but we're in that time between Purim and Pesach when the kosher supermarkets rearrange everything so they can continue to sell chometz while stocking their shelves for the upcoming holidady. The meat and dairy and deli cases are all in the same place, but nothing else is. This also means that the selection of chometz is limited. So, instead of my favorite plain rye croutons, I got flavored ones. Still should be fine, as I added absolutely no salt while cooking, and the stock is also low sodium (because I made it.)
I'll make spinach as a side and I have fruit for dessert. The house smells lovely.
So. I have a half a turkey breast in the oven, flavored with rosemary and bay leaves, and I made dressing (croutons, sautéd onions and mushrooms, poultry seasoning, rosemary, black pepper and homemade turkey stock - eggs to be added when the whole thing is cooler) to go with it.
The croutons were, well. Not what I wanted but we're in that time between Purim and Pesach when the kosher supermarkets rearrange everything so they can continue to sell chometz while stocking their shelves for the upcoming holidady. The meat and dairy and deli cases are all in the same place, but nothing else is. This also means that the selection of chometz is limited. So, instead of my favorite plain rye croutons, I got flavored ones. Still should be fine, as I added absolutely no salt while cooking, and the stock is also low sodium (because I made it.)
I'll make spinach as a side and I have fruit for dessert. The house smells lovely.