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What we’re eating – Week of February 28th

Posted by Jeanne on February 28, 2010

February is almost over!  Hurrah!

Last night was our Friendgiving celebration – we started doing a big Thanksgiving dinner with the turkey and sides in February of 2005.  We missed last year but brought it back this year.  And it was DELICIOUS.

Last night’s menu:

Turkey (Plain brine of chicken stock, salt, water, peppercorns, and bay.  Skin stuffed with sage and the outside rubbed with duck fat, butter, salt & pepper.  It was phenomenal.)

Brussels sprouts roasted with bacon

Bread dressing

Mashed potatoes (yukon golds and plenty of butter and salt & pepper)

Butternut squash & white bean cassoulet (Made with using this recipe, and Rancho Gordo cannelini beans.)

Green bean casserole (homemade bechamel + sauteed baby bellas – no canned cream of X soup in sight!)

Rolls (made the same stupid roll recipe as last time – it is the WEIRDEST dough but it really does work and makes a delicious roll.)

Anyway, so we had a blast and there are a ton of leftovers, so we planned this week’s menu around that:

Friendsgiving leftovers (tonight)

Turkey grilled cheese + roasted acorn squash

Steak fajitas + rice & beans (probably Vaquero beans, also from Rancho Gordo – I have a half a batch in the freezer that I made a couple weeks ago)

Crock pot pulled pork sandwiches + broccoli

Butternut squash and bacon mac & cheese (this recipe)

Chinese red-braised pork + rice + sesame green beans

Salmon burgers + roasted carrots

Should be a good week, especially with March beginning tomorow!  We survived another February!

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3 Responses to “What we’re eating – Week of February 28th”

  1. Adam said

    You guys are eating a lot of pork these days–not a bad thing, just an observation, considering only a few years ago, you couldn’t get Curt to touch anything pork related.

    • Jeanne said

      I know! I turned him into an omnivore. I’m so proud.

      Will post the rub I’m doing with the pork – hopefully later tonight.

  2. Adam said

    Oh, and the pulled pork sammiches? How you cooking those? What kind of sauce are you slow cooking them in?

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