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Old 11-30-2013, 10:33 PM   #11
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We had Linda's pot of pork, boiled potatoes, and rødkål. I upped the recipe so there would be plenty of leftovers.

I'm still tweaking that recipe. It tastes fabulous, but the pork loin chunks still get a bit dry. I have reduced the cooking time, but I'll have to reduce it some more, or I'll have to use fattier pork. I'm also working on having more sauce. I guess I better cover the meat completely in the stock, instead of having it up to 1/2" from the top of the meat. I did take the meat out before reducing the sauce and I added not only 10% cream, but also some 40% cream. The sauce was perfect, taste-wise. I actually licked my plate.

When I made the red cabbage, I discovered that my jar of red currant jelly was furry. I didn't have time to rummage through the "pantry" and see if there was another jar, 'cause supper was almost ready, so I added some sherry. It really needs just a little something, like red currant jelly or sherry to kick up the flavour. The sherry worked.

So now I am recuperating from supper. If I get some energy, I think I'll bake an almond cake for dessert.
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Old 12-01-2013, 12:46 AM   #12
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I was Thankful for pork chops on Thursday, but we were really Thankful I made turkey today:
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Old 12-01-2013, 01:35 AM   #13
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looks good CG! That stuffing look really yummy!
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Old 12-01-2013, 01:44 AM   #14
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Thanks Somebunny. I make my stuffing/fill/filling/dressing (so many names for a bread dish) from stale bread and rolls. Had a couple each of stale kaiser and hot dog buns, plus some country white bread from Monday's trip to Panera's. I tear/cut it up, add poultry seasoning, sage, seasoned salt and fresh-ground pepper. Saute onions and celery, and mix all that with some broth or stock and eggs. Some was baked in the turkey, and lots more in baking dishes. We LOVE stuffing!
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Old 12-01-2013, 08:24 AM   #15
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We had T-day redux.
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