You've got a Capriotti's close by don't you??? Get yourself a Bobby Jo man! They roast their turkeys there - it's not lunch meat. Makes all the difference...

Hmm - thanks Jinx. I haven't had a Bobbie since the spring. I may get one on the way home and have it tomorrow. Mmm, thanksgiving dinner on a roll.

Can't stand pumkpkin pie, so made a carrot cake. And soooo tired of the darned green bean casserole, changing it up for this dish this year:

Cauliflower with Mustard-Lemon Butter Bon Appétit | November 2006


This original take on cauliflower (the florets are thinly sliced) is equally good at room temperature.

Yield: Makes 6 servings


1 small head of cauliflower (about 1 3/4 pounds)
1 teaspoon coarse kosher salt

6 tablespoons (3/4 stick) butter
2 tablespoons fresh lemon juice
2 tablespoons whole grain Dijon mustard
1 1/2 teaspoons finely grated lemon peel

1 tablespoon chopped fresh parsley


Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

It has occurred to me that this needs to be a picture thread. Everyone try and remember to take a photo of the whole spread laid out on your table, and post it in the days afterward so we can all remember just what got us so fat.

Our Thanx-dinner will be improvised. We might score some groceries tomorrow A.M. Our car's been in the shop all week, driving our mechanic nuts. He's down to chasing an electrical short. Mechanics tend to hate finding out the problem's electrical. But without power to the fuel pump, car no go, no how.

But the pie for dessert -- that's under control.

Wow, so there is a Mrs. UG?

Okay, so it's not Thanksgiving here, but it is Curry Night!
I've already made potato and pea pakora's (apostrophe is allowed for clarity) and a red lentil dhaal. Tonight I'll cook either a Balti or a Rogan Josh. Both lamb and both helped out with a jar from M&S, but I do have all the spices now to start making my own from scratch. And I'm just defrosting two garlic naan.

I expect this to be the first of many.
I'm cooking again, huzzah!
(Last night was pork schnitzel with mashipots and ratatouille - the 'rents were most appreciative)

Okay - soz that we didn't lay up a festive table, it's a normal Thursday night for us.
Also, I forgot until after we all were eating!

k - you KNOW I'm going to ask questions!

what is elderflower presse, the Josh thing and dhaal? and didn't the british have other colonies besides India to steal food ideas from? what about, oh, I dunno, Hong Kong or something? You're constantly eating Indian over there!!!

"Let's go to Britain this summer!"

"no, I don't like Indian food!"

see? Like that.

We have a lot of cantonese food over here as well.

Curry is the national dish though :P

Rogan Josh is a kind of curry. It's one of the darker, more savoury kinds. You can make it with minced (ground) meat or with diced meat, or vegetables: though traditionally it's usually lamb. Quite hot, aromatic and complex. Dhaal is made from lentils: it's a savoury, usually quite mildly flavoured, side dish that goes very well with an aromatic, very spicy curry and plain basmati rice.

thanks, dana. I've never, ever had Indian food in my life though there are tons of Indians in the area and lots of authentic Indian places to eat (well, I'm told they're authentic!)

no one in my family will try Indian food with me. Might have to dive in all alone some day.

yum

I wish it was easy to make. ( authentically )

The turkey is still "brineing". A room-mate is supposed to make Adovada...No real sign of that though...

I am making a 5lb breast for me and the dogs...We are also having corn and green beans..Biscuits...Not much, but we will enjoy a fire later; I will have more hot chocolate with whipped cream! Nothing extravagant but it will still be awesome!

Gourmet, baby. :D

Luckily, I am cooking for dogs...lol!

Reminds me..it's time to prep. and pop the sucker in the oven!! lol!

Should have just gotten the turkey jerky...Dogs care about that just as much...:)