Fall/winter cooking
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| What do you mean she "sliced the cookies"? |
Oh......... I remember refrigerator cookies!  You make the dough, wrap it in wax paper and put in the fridge. When the dough is cold and firm, you slice and bake. Yum  Boy, I haven't made or thought about these in years. |
| Trick is to slice and bake, not slice and eat the dough. I brought the slow cooker out last night to cook up chicken bones and skin for stock (rotisserie chickens' trimmings frozen until enough for stock). It's soup season!! Down here we are big into green chile stew......yummy broth with pork or chicken (or elk or ??) with vegetables, potatoes or posole and beloved green chile. During Nativity Lent it becomes vegetarian stock, beans, veggies and green chile and I'm equally happy. As for Julia's Beef Bourguignon, it's the way I've made it for years....but then tried the America's Test Kitchen way of browning meat in the oven as the stew cooks. Much easier. Of course no lardons.......which are missed for the flavor. Pay attention to the meat, no beef round or precut stew meat, lacks tenderness and flavor is somewhat "livery-like." Up coming meeting attendees are encourage to bring a family Christmas heirloom and talk about it. In discussing this with DH, we have nothing.......no traditions that go back decades or generations. When we exchanged gifts, we'd drank champagne and ate Christmas cookies, but no more gifts and not exactly a healthy family tradition......However, the tradition remains alive for Rose Bowl Parade!  |
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