I doubt I could've gotten out of the chair. LoL
What's for dinner?
- Thread starter Rustyt1953
- Start date
OP
To no one's surprises it is leftovers.
Some things are better the second time around...and the third...and the fourth...
Some things are better the second time around...and the third...and the fourth...
YeshuaIsa53
Member
Cheetos and sweet tea
OP
Mutiny! The boys rebelled against another night of leftovers.
I caved.
I caved.
'Taters' and 'Bier' in the same sentence. Down home and worldly in the same post. I like it.
Sounds a bit like my box of Kraft Mac & Cheese that I had last night.
Tonight it was leftover crawfish etouffe I pulled from the freezer last night. I was too busy shoveling it in to take a pic.
I had my Thanksgiving leftovers tonight. It is a "casserole lovers" plate with some ham peeking out. The casseroles included, starting at the 12 o'clock position, corn casserole with the ham peeking out from under it, cabbage casserole (my favorite), squash casserole (my sister's recipe), wild rice, mushroom, onion, and sausage casserole (my first time having it, and awesome), and last but definitely not least macaroni and cheese! That's my perfect Thanksgiving dinner, and I was fortunate enough to be able to have it twice!
Larry
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2nd Thanksgiving yesterday before the Boys left! 
Simple meal after 2 Thanksgivings...... and a Friday evening $$$$ dinner at the LaMont with the eldest's Girlfriend and Family !
Smoked sausage, mac & cheese and a vegie medley [fresh broccoli, carrots and onion]
Smoked sausage, mac & cheese and a vegie medley [fresh broccoli, carrots and onion]
Last edited:
MetalMan
Member
OP
Several days late--got the friend's photo this afternoon
My young Marine pal hosted the community Thanksgiving feast
at his inn this year. He and I prepared the birds.
Mine (17.28 lbs) sat in a brine for 12 hours. Other than six quarts
of water and two cups of sea salt, my brine comprised 12 black
tea bags, three-quarters of a bottle of Kilchoman Sanaig single
malt scotch whisky, the zest and juice of seven naval oranges, 10
bay leaves, a cup of brown sugar, and 12 whole cloves.
I separated the breast skin from the bird and filled the space
with a mixture of a brick of softened Kerrygold butter, 10
minced garlic cloves, and two tablespoons each of paprika and
crushed coriander and cumin seeds.
I wrapped the bird in cheesecloth before putting it in the oven.
The rest of the 25 folks from the community brought the other
fixin's. Wow! My favorite side was fresh yams and pecan butter.
Here we are ready to slice.
My young Marine pal hosted the community Thanksgiving feast
at his inn this year. He and I prepared the birds.
Mine (17.28 lbs) sat in a brine for 12 hours. Other than six quarts
of water and two cups of sea salt, my brine comprised 12 black
tea bags, three-quarters of a bottle of Kilchoman Sanaig single
malt scotch whisky, the zest and juice of seven naval oranges, 10
bay leaves, a cup of brown sugar, and 12 whole cloves.
I separated the breast skin from the bird and filled the space
with a mixture of a brick of softened Kerrygold butter, 10
minced garlic cloves, and two tablespoons each of paprika and
crushed coriander and cumin seeds.
I wrapped the bird in cheesecloth before putting it in the oven.
The rest of the 25 folks from the community brought the other
fixin's. Wow! My favorite side was fresh yams and pecan butter.
Here we are ready to slice.
Attachments
OP
Swiss steak.
