For those who want to try some pasta sauce other than Rao’s, Carbone’s has some decent sauce. I think they won an award this year.

They have a $8 off their 4 bottle assortments on Amazon right now. I ordered some direct from them last week.

In a perfect world.

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grain salad with salmon topper (I should replicate using cost frozen wild salmon)

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Been making lot of blackened (� la Paul Prud'homme) food lately. Well, salmon and pork chops (just haven't been into burgers and chicken this year). Invited some neighbours over and one brought a side of vegetables cooked with condensed soup. We got talking about this (home bake) and this neighbour (early tranche of Baby Boom generation - wife and I are tail end of very early Gen X) tell us that back in the day, housewives would make it upscale by using Campbell Soups rather than lesser brands (Aylmer up where I am). I've only really heard of home bakes either through a NPR feature or perhaps the very occasional episode of A Prairie Home Companion (supposedly very mid-west U.S., Minnesotan in particular). Just happen to have a lot of Campbell Condensed Soups in the basement (emergency rations) so made one with broccoli. Upscale as the brand as Campbells and the soup was Cream of Shiitake and Cremini mushrooms (browner than normal Cream of Mushroom). We dropped the ball though as we used aged real cheddar cheese and Parmesan instead of Velveeta and Kraft grated "parmesan" out of a green cardboard tube shaker though.

Steak tagliata at the Florence Central Market together with this gem of a wine, our second Rosso di Montalcino this evening.

And there's a lot to be said for resting meat after its been exposed to heat.

Not only that but I find brining to be good. Not only that but start the bird upside down and turn it around midway. I cook my turkeys unstuffed and at a high heat (425-450F). Cooked a 16 lb bird in less 1 1/2 hrs the first time I tried it.

Stuffed bird roasted breast side up for 3 hrs @ 350F is a guarantee for dryness.

All homemade: a pork roulade stuffed with cornbread-sausage-sage dressing, an extra pan of dressing, cheese potato casserole, sous vide (then seared) chicken, applesauce, assorted finger fruits/veggies, cornbread muffins, focaccia, green beans, white and dark chocolate chip cookies.

I am salivating.

My dinner will be home made turkey soup with egg noodles. And maybe a salad.

Leftover turkey, ham, stuffing, and creamed & cheese spinach. Ah, speaking of gravy, since the turkey is probably dry, I'm gonna drown in it.

You do like your cornbread!

From that pic, what's not to like?! Ah, am I the only one who would use butter on cornbread?

No, but ideally it’s used to sop up the red-eye gravy or pot likker from your greens.

No! A hot just out of the oven cornbread muffin with butter melted (and sometimes honey) is divine.

Yeah! That's the best, and I always have trouble stopping from eating too much. With all due respect to the French (arguably the world's preeminent cuisine), I think they're missing out on the butter on bread combination.