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Originally Posted by Deskisamess
I’m not much for single use gadgets, but I do cook mostly from scratch. Our out of town sons and their wives, and the 5 grandkids are here for the week for Thanksgiving.
At this moment I’m having a cup of coffee before prepping the 21.5 piund turkey that is on the counter, waiting to be put in the electric roaster. I made 6 pies yesterday, 2 each apple, cherry, and pumpkin. Everything from scratch except the pumpkin purée.
The casserole mashed taters are also done ahead, just waiting for the oven, and I’ll make noodles, stuffing, and sweet potatoes. Our granddaughter has a severe egg allergy, so that makes it interesting, and the need for finding substitutions in some recipes. The noodles and pumpkin pie are just kept away from her, and if you eat them, hands and faces have to be carefully washed before getting near her.
I like most of the frozen veggies, but won’t cook them in their bags. I have an aversion to cooking in plastic, so I use a small covered Corning Ware dish.
Hubby still works, so I still make dinner at least 4 nights a week. My favorite prep tools are a sharp knife, a good cutting board, and a 12” cast iron skillet. I have several crock pots of different sizes and try to use them in the summer to keep from having to turn the oven on.
I try to stay away from any boxed prepared foods because of salt content, for hubbies blood pressure, and msg because I am very allergic to it. I like knowing what is in the food we eat. Before the egg issue with granddaughter, I had no idea how many products some sort of egg is in, and the multiple names used for those ingredients.
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Your dinner sounds good.
I perfectly understand slow cooker summer.