Orange juice can be used instead of lime, and it’s a good flavor combo with the cranberries.
Know what’s even better? Tangelo juice (omg they are too. Damn. Seasonal.)
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Yesterday I made a six story tiramisu. Didn’t take any pics, bit it was pretty impressive. I constructed a tower out of wax paper to keep it in shape as it cooled. Need to work on my piping technique. It blew me away when people started cutting thin vertical slices and it didn’t even wobble.
Today is Fergus Henderson Bacon and Beans. The recipe linked here isn’t the one from his books bit gives a good idea of what this stew should look and taste like.
Navy beans were used and I just don’t like their smell. A lot of people I know don’t like kidney beans , bit I think they would have been better.
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For today’s lunch, I made what I like to call “faux dal”.
Boil some water
Add 1/4 cup mung beans
Simmer 10 minutes
Add 1/4 cup barley^ and 1/4 cup green lentils
Simmer another 15 minutes
Remove from stove
In a frying pan, heat up some oil or butter or margarine-type stuff^^
Throw some curry powder^^^ and some dried onion bits in there and cook for a minute
Add about half of the cooked bean/barley mix to the pan (or add all of it, if you want two servings) and stir
Add enough broth to cover and simmer for a few minutes
ENJOY.
It doesn’t look like much, but it sure is tasty.
^ I use Trader Joe’s 10-minute barley
^^ I use a spoonful of Earth Balance
^^^ Again, a Trader Joe’s product.
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Why not real onion?
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Well, they taste different. I like dried onion, it has a sweetness without caramelization, which I enjoy.
On the other hand heavy caramelized onion jam is one of my faves 
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I think you mean fresh onion. dried onion is real onion, just, you know, dried. 
dried items have their place in my kitchen. i use garlic powder granules all the time, i use fresh garlic all the time. garlic powder granules are part of every dry rub i make. i’ve use dried onions in similar dishes to the above. that dish looks like something i’d totally love to make when i’m backcountry hiking or cross country skiing. warm, nourishing, filling, and yummy, perfect for cold days like today!
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^^ What they said.^^
Plus it’s less work to use the dried bits if I want to add some quick flavor.
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Know what’s even better™?
Do all of that with lime juice/oj/tangelo juice, sugar, etc… make sure to put some zest of them in too… but boil off a real good two second pour of Grand Marnier with it all. No ragerts.
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Ooh, that looks so super good. I’d put a tiny swirl of good olive oil on it right before I eat it.
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I’d add a dab of butter and splash it with soy sauce.
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I never thought of it that way. Interesting. To me dried onion is for camping trips, etc., not anywhere there’s a real kitchen. I love the smell and taste of sauteed onions too much!
Oh, you!
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#Thanksgiving!!
I promise I will keep it simple. No, really 
Menu
2005 Orange blossom dry Mead.
Turkey a la Julia child–deboned and wrapped. Perhaps sous vide, then I don’t even have to think about it. Along with an espagnole sauce and dripping gravy.
Stuffing of course, with celery, onion, minced cranberries, and a very small amount of fennel masquerading as celery.
Taters of some sort (they are being brought)
Glazed carrots
Burt brussel sprouts with balsamic
Roasted cauliflower with bechamel sauce
Beets with thyme and horseradish butter (these are so good, I’ll post the recipe. I could eat them all day).
Pies and deserts also brought by guests, but I may insist on a rhubard strawberry crumble even though they aren’t in season.
Example pics
Prep
The roux is made and in the freezer. The demiglace is almost done, probably another half hour. Haven’t picked up the turkey yet, but that can be done tomorrow.
The bread starter has, err, started. All knives are sharpened. I have enough chairs, cutlery, and place settings. I just got a hair cut, the house is clean, and RSVPs from all but these people.
Now I just need to think about entertainment, and there are two people that may stay in my guest room^C I mean shed. Need to buy a futon 
Misc
Need to buy some pipe tobacco for the gents. I may also grab some firewood since while it will be cold, it’ll be clear. Some music around the fire pit would be a hit.
If I can find teensy tiny little cups (like three ounces max) I’d love to make a sweet corn chowder as an amuse bouche. I also procured a really cheap used mini cupcake pan that I may make use of. Those I can easily make the night before.
I am really, seriously considering a prank. Bare with me. Make cranberry sauce from scratch, but gussy it up with I dunno lemon zest, marmalade, and maybe some jalapeño jelly. Push it through a food mill, then jell it in a tin can so it looks like the $0.49 stuff everyone avoids. I wish I could fine tiny 1oz cans to do it in, that would be adorable.
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We don’t celebration thankgiving in Australia, obviously, but I do want that meal, all of it.
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I will fight you for it!!! Let’s name our champions.
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I would send someone to do my dirty work, I’ll fight you myself. I’ll lose, but such is life.
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You know I am planning on going to Canuckistan for turkey day but you tempt me to go the other way and crash your party.
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Those carrots, tho.
I’ll be right over. Keep things hot until I get there.
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What, all of us? I’m not familiar with the law in your area and I don’t want to get arrested.
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