BREAKING NEWS THIS JUST IN:

[thejunipertree]

I had a candy bar a minute ago.

No, seriously. I had it. And now I don't. It was sitting on my desk. And now it's effing melted. What the blithering fuck?

It was a Lindt Lindor extra dark 60% cocoa extra dark chocolate shell with a smooth filling, goddamnit. And I bought it yesterday while out with the Engineer looking at candy displays in Target. And I was so happy at the idea of actually eating the chocolate bar, instead of hoarding it away in a cabinet for six months (which is what I normally do with chocolate).

I have a space heater on in my office, but it's not chortling along at full blast or anything. And the chocolate wasn't sitting in front of it. What gives?

All of that being said, I really need to get on the ball and come up with an attack plan for what I'm cooking on Thanksgiving. I have to go shopping tonight for supplies because it is the only night this week I can do it and I have barely the vaguest idea of what I want to make.

I was thinking of making carmelized onion-apple bites as an appetizer. And I just now found a recipe for bacon-wrapped green beans which kind of looks promising. And these mashed potatoes. Maybe. I don't know.

Comments

[fabricdragon.livejournal.com]

wow... your office must be fairly warm... but do remember that unstabilized chocolate will melt at a fairly low temperature.

if you like garlic and onions i have a recipe for a side dish you may like, sadly i am allergic to it....

[meetzemonsta.livejournal.com]

if you like garlic and onions i have a recipe for a side dish you may like

Yes, please!

slow roasted garlic and onions

[fabricdragon.livejournal.com]

1 lb peeled garlic bulbs
1 lb either peeled baby boiling onions, or onions chopped to same size as garlic cloves (more or less)
aprox 2 tbsp mrs dash or similar spice mixture
half a quart of olive oil, or other oil
almost half a quart of Balsamic Vinegar (or wine)
Rosemary

1 mason jar
1 9x9 pyrex baking dish OR a crock pot.

this can be assembled ahead of time.. or cooked and re heated.


grind the rosemary into the bottom of your baking dish or crock pot.
arrange the onions and garlic in an attractive pattern or layers... meanwhile in a mason jar fill half full of oil, then to the shoulder with Vinegar (thats 1/2 a quart, and just under 1/2 a quart) sprinkle seasoning on top until you cannot see the vinegar when looking straight down (about 2 tablespoons )
shake well and pour over onions and garlic. make more if it doesnt at least come up to touch the top layer.

cook overnight in a crock pot on low.. OR in an oven on low (about 250F) forprobably 1 1/2 -2 hours, do NOT try to cook this at a high temperature, the oil will smoke.

test for doneness:
when you can easily mash a garlic clove with the back of a spoon, its cooked.

this can easily be cooked while the oven heats up for the turkey... or put in after the turkey is done while you are making mashed potatoes.

serve warm.

i will warn you people have been known to try to get at it while it was being put down.. i never EVER had leftovers...

[serpent-sky.livejournal.com]

Those green beans look delicious... I agree with the person who posted about not tossing the beans and just letting them soak up the salt/fat from the bacon... it seems like it would be too salty otherwise.

I'm going to miss garlic mashed potatoes this year because i'm going to my parents and my parents are some of the blandest eaters in the world. I'm making green bean casserole and if nobody likes it, fine, more for me. :)

My (bacon)cup of greenbean advice overfloweth.

[ninjalicious.livejournal.com]

After my recent investigation into baking bacon in general, I've read that more fat will render out if you start them in a cool oven, instead of preheating. In related news, I want to make these. Fuck if I know what I want to put in them, mostly I want to look at them and place them in my hoarde.

Re: My (bacon)cup of greenbean advice overfloweth.

[meetzemonsta.livejournal.com]

More fat rendering out = good? y/n?

Also, I see your bacon cups and raise you parmesan cheese cups.

AND THEN I ATE THE BOWL~!!

[ninjalicious.livejournal.com]

It makes it thinner/crispier as opposed to retaining a meaty sort of chewiness. I like bacon super super crispy so it's good for me, but may not be your preference.

A horrible collection is just starting to take shape.. a thimble-rack full of edible thimble-sized cups. The older I get the more I love playing with my food..