because most of December was making theses
So last week I roasted 2 turkeys and froze the meat then made broth and canned it after following old timer's directions of skimming the fat off the broth and froze the fat to use later.
I sliced up what was left from the prime rib that I roasted for the holiday and now have some for a couple quick sandwiches and some for soup in the freezer.
I found mild sausage and hot sausage on sale so bought that and cooked it and strained the fat in to pint jars. Meat will be for casseroles, omelets , quiches, pizzas and calzones among other things. It went in the freezer in 1 cup servings (sandwich bags work well and then put in a freezer bag). Fat is in the frig.
I found hamburger on sale, made some in to patties so I don't have the excuse we can't have hamburgers because I forgot to thaw them, and cooked the rest with some water (trick learned when I cooked in a day care to make the meat less greasy), strained the water off and cooled it and took the fat off it for the freezer also.
Milk gravy tastes better if you use a favored fat to make it with.
I made a point of not turning the Christmas lights on during the day until Christmas eve and Christmas day.
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