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Did you have turkey? Did it turn into other things?

Lazy Saturday morning breakfast; taught Anand how to make breakfast sausages and waffles. He had his waffle with syrup and sausage and grapes; I had mine with spicy turkey curry and tea. So good!

Also on the leftover turkey menu lately, turkey curry and rice, turkey curry on toast, turkey and ham cooked into a veggie soup, sliced turkey breast on toasted multigrain bread with mayo, green chili MD sauce, and cranberry sauce. All yum. But I think I’m ready to freeze the remaining turkey curry for a rainy day. 🙂

Did you have turkey? Did it turn into other things?

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We divvied up the Thanksgiving dishes

We divvied up the Thanksgiving dishes pretty well this year. I made the turkey and cornbread-sausage stuffing and mango fluff. Kevin made the mashed potatoes and Caesar salad. Kev and I made the artichoke dip. Kavi, Kev, and I made the eggplant parmesan (somewhat random last-minute addition that Kavi learned how to make in her culinary class, delicious). Kavi made the crescent rolls. Nara brought the green bean casserole and Daniel brought the pumpkin custard pie. I forgot to put out the cranberry jelly, but it’ll be around for sandwiches tomorrow.

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Chipotle & Pepper Corn Bread-Sausage Stuffing

I’m hosting an indeterminate number of people for Thanksgiving in two days, haven’t planned the menu or prepped at all, and I am totally chill about it. This is either maturity or complete mental exhaustion. 🙂 I will definitely be making my sausage-cornbread-chipotle stuffing, because I invented it and I love it. Photos from 2017, so Kavi is probably about 10?

Chipotle & Pepper Corn Bread-Sausage Stuffing

(30 minutes (plus 30 minutes for making the cornbread), serves 8.)
      • 4 c. cornbread, crumbled (best if made with chopped green chilies and whole corn (frozen works fine, thaw and drain); I just use two boxes of Jiffy for the cornbread)
      • 1 large onion, chopped
      • a little oil for frying
      • 2 lbs. mild Italian sausage (turkey sausage also works, less rich)
      • 1 c. white wine
      • 3 large bell peppers (red, orange, yellow), chopped
      • 1 can chipotles, chopped (buy canned chipotles and use the sauce they’re in — if you want it less spicy, reduce how much sauce you put in)
      • 1 t. salt
      • a few grinds black pepper
      • 1 c. chicken broth
    1. Make cornbread according to box directions.
    2. Sauté (on medium-high) the onions in the oil until golden.
    3. Add the sausage and sauté until cooked through and browned. De-glaze pan with wine.
    4. Add the bell pepper and sauté until soft.
    5. Add the chipotles in sauce, salt and pepper and stir well.
    6. Break up and stir in cornbread.
    7. Stir in broth.
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Signed and personalized at request!

We just made the decision to ship the remaining copies of Feast to us. There are about 800 left, out of the original 2000 copy print run. Which is a lot of copies, but given that we were originally scheduled to launch March 2020, and had to cancel an entire summer’s worth of scheduled bookstore and library appearances, I’m reasonably happy that we’ve managed to sell 1200 copies so far. I do still have a lot of funds tied up in the copies that are left (if I sold all of them at a 25% discount to booksellers, it’d be $24,000), so if you’re thinking someone you know would like a Sri Lankan cookbook for Christmas, now would be an awesome time to order one directly from me. Signed and personalized at request! Link below. You can also order Vegan Serendib at the link below. And homemade curry powder. 🙂 Now to figure out where I can store 800 hardcover books. Assume something like 14 copies / box, that’s about 58 boxes, and I do have a garage that I think has sufficient space, but I want to make sure they’re raised up enough so that if it floods, they aren’t destroyed…hmm…maybe I need to find somewhere else to store the Halloween skeletons…
“Mohanraj does a superb job of combining easily sourced ingredients with clear, instructive guidance and menu recommendations for all manner of events…a terrific survey of an overlooked cuisine.” – Publisher’s Weekly “Mohanraj’s research driven approach to recipe development makes Feast a reliable introduction to Sri Lankan cooking for adventurous home-cooks and a sound resource for Sri Lankan families hoping to reclaim their culinary traditions at home.” – Melissa Elsmo, Oak Park Eats www.serendibshop.com
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The end result was pretty tasty

I had a really harried day yesterday (and I think I was getting sick, but didn’t realize that was why I was so exhausted), so when Eliana came over to help with shipping things, I also asked her to bake a cake for me that I wanted to test for the Patreon boxes.

She did great — I think I took it out a little early, it could have used more browning. But mostly, I’m confused because you’re supposed to soak it in honey syrup, and I only used half the amount the recipe called for and it was THOROUGHLY soaked. I’m not sure if I did something wrong, but the end result was pretty tasty, so that’s something.

This batch was a practice batch (that I put out at Kavi’s Halloween party) — I think I’ll modify it some for the Patreon boxes. So I’d really like to know what was going on with the honey before I attempt it again — none of the comments on the recipe mention too much honey syrup as an issue.

It’s all a little mild for me too — when I make it next, I think it’s getting a kick of ginger, more cardamom, a touch of black pepper — and probably less sugar in the cake. Original recipe in comments.