Sometimes, cornbread are round.
OK, so it's not actually cornbread; it's a sort of pumpkin bread - the result of crossing a half-remembered recipe for pumpkin pie filling with the generic formula for muffin batter, and adding chopped dates. But 'twould normally be baked in a loaf pan... if all our rectilinear bakeware hadn't already been packed up and send ahead to Tennessee. So today it's round.
That's currently cooling, and it's the pecan pie's turn in the oven. I dug around on the Interwebs until I found a recipe more or less resembling the one I kinda remembered, left out the granulated sugar, substituted maple syrup for corn syrup, and added a fourth egg and a bunch of extra pecans. Ought to come out just-sweet-enough, while being repurposable as a breakfast food. And it's round, as a pie ought to be.
In a while: one of those 3-pound turkey roasts, made of both light and dark meat. Maybe I'll drape some Bacon! over it. After that's been cooking for a while, I'll start the sweet potatoes.
Thing about having a chaotic family schedule: sometimes ya end up fixing Thanksgiving dinner for two. And having a bunch of leftovers.
This reminds me: I gotta clear the old leftovers out of the refrigerator, to make way for today's leftovers.
Update: Pumpkin bread came out OK, but I think I should have incorporated some additional lipids, perhaps in the form of butter. Pecan pie was a good compromise between dessert and breakfast. Turkey roast was pretty good, and a much better option than roasting an actual turkey under the circumstances. (Note: it wasn't held together with "meat glue"; it was held together with string.)
Tonight: some sort of turkey and rice hot dish, incorporating leftover gravy and whatever veggies are handy.
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