threemeninaboat (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
threemeninaboat) wrote2011-11-26 06:02 pm
threemeninaboat) wrote2011-11-26 06:02 pm
Soup from Two Pots
It's the weekend after Thanksgiving and you still have turkey. FSM, why did you make turkeys so big? Why did I buy that much turkey? I can't stand any more turkey.
Answer:
Turkey Tortilla Cheese Soup. I make it every year.
Secret: Make it in the crock pot so you don't get that mass of burnt cheese on the bottom.
I had 1 jar left of pulled pork from The Day After Party.
Answer:
Pulled Pork and Mushroom Stew
Secret: Cream Sherry. That magic umami flavor in restaurant mushroom dishes and sauces? It's cream sherry. The $5 bottle is fine, but not "cooking wine."
Freeze it all in pint jars and they become the perfect winter lunch when you feel bluuuurgy.
So happy that I left time in my schedule to tour Jerez wineries in Spain. *dook*
Remember to pick up an exceptional bottle for Brother.
Answer:
Turkey Tortilla Cheese Soup. I make it every year.
Secret: Make it in the crock pot so you don't get that mass of burnt cheese on the bottom.
I had 1 jar left of pulled pork from The Day After Party.
Answer:
Pulled Pork and Mushroom Stew
Secret: Cream Sherry. That magic umami flavor in restaurant mushroom dishes and sauces? It's cream sherry. The $5 bottle is fine, but not "cooking wine."
Freeze it all in pint jars and they become the perfect winter lunch when you feel bluuuurgy.
So happy that I left time in my schedule to tour Jerez wineries in Spain. *dook*
Remember to pick up an exceptional bottle for Brother.
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I am embarrassed to admit it never occurred to me to freeze things in pint jars. How would you defrog them without a microwave?
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