Quick post today. I needed to take a breather, I realized that I had posted EVERY SINGLE DAY since November 10th, with 25 posts total in November. There are only 30 days in the month.
That’s a lot of cooking. Time to take a few days and breathe! And shop. And shoot the Christmas card. And curse when the Tiny Prints website crashes. And edit photos. And decorate the house for Christmas.
So that’s what I did (and am currently doing).
I hope you all had a good holiday with your “people.” Mine was wonderful, minus the following hiccups:
- I got my bread out (that I had bought 2 days earlier) to cube for stuffing , and it was molded. Thank goodness that I had some other bread around to make post-Thanksgiving sandwiches.
- I forgot to get croissants at the store and refused to battle the crowds again, so I added making dinner rolls to my to do list. They ended up totally awesome, and will be a part of my go-to breads now.
- J woke up at 630, a solid hour and a half early, and was therefore tired a lot earlier. Meltdown city right as I was finishing up cooking the potatoes for mashed potatoes. Didn’t get to drain them, they sat in the water and ended up super starchy. Do you know what starchy potatoes are like? They are like glue. My mixer couldn’t even handle it. Had to start over.
- Aaaaand I forgot to add in the egg yolks to the soufflé at the right time, so things didn’t turn out quite like they were supposed to there.
But none of it really mattered, because dinner was good and I got to spend it with people that I love. What could be better?
Maybe leftovers. This is my absolute favorite way to eat Thanksgiving leftovers, 100%. All the best stuff, all pressed together with some creamy, melty brie. I even went so far as to make MORE cranberry sauce, just so I could make this. Mmmmm… I think there might be enough left for one last one today….
- Cranberry Sauce
- wheel of brie, sliced into 1/4″ slices.
- 1/2″ slices of fresh, firm bread (like ciabatta)
- Butter, softened
- Heat a panini press or press top grill (think George Foreman).
- Butter the bread on one side, then stack turkey and stuffing. Top with brie.
- Spread the cranberry sauce on the other slice of bread. Add to panini press, close, and cook until brie is melted and bread is crispy.