charcuterie including an experimental meat known as bresaola
tinned seafood if desired
large fruit salad
4.25lb boneless prime rib, fully cooked. Reheat shall be an experiment
(this is an improvement over the smallest turkeys I could find, 6-8lbs)
green bean casserole
mashed sweet potatoes
some sort of stewed cinnamon apple thing
prior five dishes are all prepackaged from Safeway. The prime rib packaging instructions advise the home cook to “boil in bag”, eg, sous vide, which is tempting. I hate using plastic under heat though so experiment ho!
a homemade ratatouille that bears no resemblance to Rémi’s but dang it smells FANTASTIC
Knorr brownt gravy
1 (One) punkin pie
1 (One) half gallon Tillamook marionberry Icet Creme
oh and forgive me I overlooked
Caesar salad from a kit served in the olive wood bowl my father made for his parents
Cranberry sos, the good kind AND the bad kind
12 pak, well, 11 now, King’s Hawaiian (oh god I want to eat more, now)
Leap from bed
preheat oven to 425
make garlic/olive oil/salt/black pepper crust for meat slab, slather
burn crust for like 10-15 mintues
redudece oven to like 210, put foil on meat slam
clean instant read meat thermometor
start slald ice bath soak, shave hard cheese if remembery
rense veg tray veggies, splay out, add dippery
likewise absurd dried meats and cheeses
cups. wine. liquor. ice.
Expected table participants: four
Expected media diet: streaming channel looped fireplace videos.
Maybe we’ll do a board game. I sort of expect we’ll just share how fucked up the last three years have been.