verbatim: Can't Blog. Must Baste.

Taking a minute out from the Thanksgiving preparations to let everyone know that all is well here, just busy. Turkey #1 is in the oven and the house smells divine! Turkey #2 is brining and will air-dry in the fridge overnight before having its turn in the oven tomorrow. All the root veggies (but not the red onions) are cut up and are in bowls of cold water in the fridge, awaiting tomorrow's roasting. I made all the stuffing yesterday and will reheat it tomorrow.

Let's see ... oh, I also made another appetizer. This was a recipe I'd tried many years ago and then forgot about; someone at CooksTalk mentioned it recently. It's a great way to use up all those little cheese ends that aren't big enough to put out but are too big to throw out!

Fromage Fort

1 pound assorted leftover cheese, at room temperature
1/4 cup dry white wine
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves
1 small clove garlic

Grate hard cheeses and cut others into 1/2” cubes. Place cheese and remaining ingredients in a food processor and blend until smooth, about 2 minutes. Spread on crackers. (Can be stored in the refrigerator for up to 1 week.)

I had some Cheddar and soft Asiago and a smidge of Parrano, plus a little aged Gouda left from the cheese straws. I needed to add a little more wine and butter because most of the cheese was kind of hard.

Andy made all his pie dough yesterday; he's going to make three pies tonight! And he wins the Phew! Prize for remembering that we needed to rent some chairs! I had completely forgotten.