- Turkey Breast with Spinach-Feta Stuffing
- Wild Rice Salad with Pecans and Strawberries
- Italian Bread baked yesterday (by a local bakery)
For Dessert:
- Steamed Butternut Squash Pudding
- With Vanilla Jack Sabayon
For breakfast pat had a spinach = feta omelet and toast. Stu had bacon and eggs and toast and I had toast. We all had Cinnamon Coffee Cake still warm from the oven.
For lunch Pat had an early sampling of the Rice Salad while I had leftover Spicy Malaysian Style Stir Fry Noodles (Leftover from Saturday night). Come to think of it, on Saturday, Stu also had a leftover Moroccan Flat Bread (R'gayef) that I had made on Friday. This was before Stu went out to a birthday party and then, at 10:30, went to Outback for burgers.
Why do I bring this up? I am having a good time going out on a culinary limb. I am relearning techniques and trying new ingredients. The Malaysian Stir Fry required Tofu (a first for me). The flatbreads were a homemade yeast product. I haven't done that in 25 years.
Even tonight's turkey roll required butchery and other skills. I bought an entire hotel style turkey breast and then trimmed the two breast halves and wings (the other breast and wings are frozen). I had to roll a spinach feta mix into the Turkey, tie it up, brown and then cook it in a dutch oven (no - there are no hot coals involved - but there could be).
The pudding was cooked from scratch and the sabayon required an extensive effort on the double boiler. The jack refers to bourbon, by the way.
So, come by some time, and I'll cook up something bizarre.
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