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Old 12-22-2017, 12:38 AM   #11
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Originally Posted by caseydog View Post
I'm at my parent's house, and we had mom's lasagna. I give her grief about her cooking, but she has a few dishes she does very well, and lasagna is one of them. I ate way too much (and way too fast).

Oh, it was 81 degrees today -- winter solstice?

CD

I very much dislike you right now...
Our HIGH here today in the middle of the desert was 40 degrees Fahrenheit
... but since this was the solstice, maybe it'll get warmer as well as brighter with Sun Shine?
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Old 12-22-2017, 06:11 AM   #12
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Using up some of the smoked turkey, I made a smoked turkey and andouille gumbo.

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Old 12-22-2017, 06:37 AM   #13
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Had the Thrift store haul off all furniture that didn't sell and 2 large tubs of kitchen stuff.. I am down to utensils, serving plates and cookware for 2.

so... It will be TJ's prepared meals and restaurants until I leave Cali on Jan 3rd..

Dinner today was a burger and fries out and I forgot dessert... Geeze..
Good thing Jeannie made Sesame Seed cookies for the freezer...

Ross
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Old 12-22-2017, 01:31 PM   #14
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Snow is coming by morning, so grilling tonight. Burgers on the grill, oven fries.
You are a trooper!
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Old 12-22-2017, 02:44 PM   #15
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I grill through the winter, but it's not as challenging as it sounds. The grill is on the patio about 10 feet from the slider. I grill things that I can pretty much cook by time and temperature (burgers, kebobs), as opening the cover sends the temperature plummeting. I can watch the thermometer while inside the house and adjust accordingly, but I pretty much know where to set the controls at varying temperatures. I don't grill on very cold (less than 20 F) or windy nights, as it becomes difficult to keep the grill temperature up.
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Old 12-23-2017, 12:54 PM   #16
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Our solstice dinner was Minestrone, then turkey involtini with a mushroom and truffle filling, and then pears cooked in ginger, cane sugar, Moscato and whipped cream with brandy snaps. This dessertEnough is never is a recipe I devised myself, and it's always been a success with our friends.

di reston

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Old 12-23-2017, 01:25 PM   #17
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Originally Posted by tenspeed View Post
I grill through the winter, but it's not as challenging as it sounds. The grill is on the patio about 10 feet from the slider. I grill things that I can pretty much cook by time and temperature (burgers, kebobs), as opening the cover sends the temperature plummeting. I can watch the thermometer while inside the house and adjust accordingly, but I pretty much know where to set the controls at varying temperatures. I don't grill on very cold (less than 20 F) or windy nights, as it becomes difficult to keep the grill temperature up.
I use the really cold days to cold smoke things, like cheese. Things don't cook (or melt), they just suck up smoke.

CD
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