It's coming....
Oh yes, it is on its way, that thing called November when I turn 80 and travel to New Orleans with my best girls and meet up with the rest of my best ladies for a four-day fiesta. There will be around 15 of us, some at all the events and some others at particular parties. But, looming on the horizon will be a glorious Thanksgiving. I am hoping the best ever. Because at eighty, one never knows how many more there will be. This turkey picture that I found on an interesting blog called Not SO Humble Pie inspired me to get to thinking about Thanksgiving. But, I will leave you now for a trip to Sam's. Andy has class today, and every day actually, and we are down to one car, so I will be back in a couple of hours with thoughts of November and all that it holds.
Back again from a successful trip to Sam's.
We nearly always have a large rib roast as well as the turkey. I have always wanted to try Yorkshire pudding with the roast, but there is always a kitchen full of people and it is kind of a last minute thing and I just have not gotten around to treating the family to this scrumptious delight.Maybe this year with this recipe:
Yorkshire pudding
6 tablespoons pan drippings from roasting pan
3 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 tsp. salt
1 tsp each of chopped parsley, chives,and rosemary; 2 teaspoons of chopped sage and 2 of thyme
Mix and blend all but drippings. and then let set at room temperature for 30 minutes
stir again
preheat oven to 450
Take standard sized cupcake or muffin tins should make 16 puddings. Put the muffin tins in the oven for 10 minutes until they are screaming hot; remove from oven and quickly put in 1 teaspoon of drippings into each cup. Get them back in the oven for around 8 minutes until the drippings are screaming too. Take out of oven and put 2 generous tablespoons of pudding mix on top of the hot drippings and bake about 12 minutes they will puff but then fall once they are out in the open. SERVE HOT. That's the tricky part! Is it worth it???
