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I know it's not Turkey Day yet, but I was in the mood. I got a nice half turkey breast and stuffed herbed butter under the skin. I also boiled some potatoes, sliced them up and put them in the bottom of the roasting pan. On top I placed the turkey breast, and into the oven they went. During roasting some of the butter escaped, nicely juicing up the potatoes. Delish!I didn't make cranberry sauce because I had some from COSTCO - yummy and all natural.
I was rooting through my cupboard and found a can of chestnut spread I probably bought as an impulse once. It was a billion years old, but being in a tin it could have added another billion and it still would be good. I opened it and found it sweet. Wondering what the heck to do with it, I figured cheese cake could work. I just had to adjust a recipe I had already. Here it is:Chestnut CheesecakeCrust2 cups of finely ground cinnamon graham crackers1 stick (4 oz) melted butterFilling8 0z cream cheese softened at room temperature8 oz sour cream
8 oz chestnut spread (technically it was slightly more, but who's counting?)
4 eggs1/2 cup sugarPreaheat the oven to 325º FIn a mixing bowl combine the crust ingredients with a wooden spatula until it's all even. Coat the bottoms and sides of your baking pan with the mix. Use your hand; don't be a wuss. If you want to be all proper, use a springform pan, but only if you have extra wide aluminum foil at hand. If you don't, use a solid baking pan.In a bowl slowly beat the cream cheese with an electric mixer till it's smooth - ca. one minute. Add the eggs one by one, continuing to beat slowly. Add sugar and beat till creamy. Add chestnut spread and sour cream. Mix well. Don't forget to scrape down the sides of the bowl time to time. Pour the filling into the crust-lined pan.If you used springform, set it on a sheet of oversized aluminum foil and fold up the sides around it. Place the pan in a large roasting pan. Pour boiling water into the pan till it comes hallway up to the pie pan.Bake for 45 minutes. It will still jiggle in the middle, but it will firm up. Cool for 30 minutes, then chill in the fridge for at least 4 hours.
Okay, so it doesn't have the prettiest color, but it tastes good.
I've gotten inconveniently busy as of late. It shall pass. Till then I have random flea market weirdness.
I found these two singing trios at two different stalls, far apart from each other. They're completely different, yet similar.
Makes you think that there should have been a third somewhere, but there wasn't. Or maybe there was, I just didn't find it. Have I failed a mystical quest of utmost importance I didn't know I had? I frequently have the feeling that reality is swooshing over my head, while I stand like a half-blind wretch in the grocery store, surrounded by blur.I was listening to Spider Robinson's The Callahan Chronicles, and an expression jumped out at me: "flurry of triplets." I thought "What a great utterance!" and was jealous that I didn't come up with it, like Chanlder's "The streets were dark with something more than night." Then I Googled it, and apparently "flurry of triplets" is a musical term? And I was picturing three identical ankle biters turning a house upside-down.