Ups and Downs on Friday

Friday, and more of the same… It was 27 degrees F. when I woke up, with a predicted high of 47 degrees. There was some wind, but sunny skies and no precipitation forecasted.

I took the Christmas tree into work. I got the top and the bottom branches in the trunk, but had to slide the main thing into the back seat. Glancing up at the rear view mirror, I realized I looked like I was hiding in a forest.

Vicky suggested we transfer it to her car just before lunch. But, she got called out to another building. So, I ended up going to Westborn with the dumb thing stuck in back.

At Westborn, I picked up all the veggies, mushrooms, herbs and cheeses I need for my Thanksgiving dinner. I had also planned on picking up some of their hot, homemade clam chowder for my lunch. I was disappointed there was none in the soup bar. But, there was a “Seafood Bisque,” with lobster, shrimp and crab. I got that instead.

Back home, I had enough time to put away the things that needed refrigeration, put the mushrooms in a small paper bag, etc. and eat my soup before I had to head back.

The soup was excellent, BTW. It reminded my of that shrimp bisque I made a year or two ago and also reminded me I should make it again.

Speaking of soup, my friend Michelle in Facilities brought me over some she had made. It was my daughter Melissa’s cabbage soup recipe that I had shared with her. But Michelle said she kicked it up by adding some leftover Bloody Mary mix and extra hot sauce.

In the afternoon, I did manage to catch up with Vicky and her and I, along with Matt, put the tree parts in her car.

I had to go and get a part at the Apple Store in the Twelve Oaks Mall. I’ve never been there before and it looked like a madhouse! But, there were about an equal number of Apple employees to the customers, so I got in and out with only a short wait.

Finally, it was 5:00 PM and I was heading home. My corn bread mold was in the door. I was surprised at how little it seemed and wished now that I'd bought two of them.

It was just after 6:00 when I got a phone call from a friend, letting me know that Matt (yes, the same Matt who helped with the Christmas tree) had been let go. I admit, I do not understand the direction Management is taking this department. It seems like they are intent on replacing employees who really know their stuff and understand the quirky culture here with new people who are not as technical and have to learn where the buildings are and who’s who in the zoo.

If it’s a cost-cutting measure, it will eventually bite them in the ass. One of the first things I was taught when I got into management years ago was to hire the best people possible, because they would make your department (and, more importantly, you) look good!

Anyway, I was bummed. I did some more work on my Thanksgiving menu. I am making sure I have all the ingredients I need and trying to work out the “start times” for various dishes to ensure everything is on the table and hot at the same time.

I also posted three pictures for you.

Then I started making some vegetable stock, that I need for brining the turkey breast. That may be a misnomer, as I believe that “stock” is always made with bones, so what I am making is “broth.” But, the recipe I was using called it “stock” so I’ll go with that.

I heated about two tablespoons of olive oil in my middle-sized (12 quart) stockpot over medium heat. The I lowered the heat and added a variety of unpeeled, rough-chopped vegetables. I put in six carrots, four celery ribs, two garlic cloves (cut in half horizontally), two big sweet onions that I just quartered, two parsley roots and one big leek, washed and also rough chopped. I cooked them until the vegetables were slightly colored, (about five minutes). Then I stirred in the “magic ingredient” (1/4 cup of ketchup), a tablespoon of whole peppercorns, and all the leftover celery leaves and parsley leaves.

I added enough water to cover. I brought that to a boil, then lowered the heat and simmered it for 30 to 45 minutes (it's important not to cook it for too long).

When I timer went off, I did my initial straining (through a colander into a big, BIG stainless steel bowl). I need to pick up some cheesecloth to strain it again. I let that cool (in the sink with the kitchen window cracked open). Later, I set the bowl (carefully) in the fridge on the cleared top shelf to chill.

While the stock was simmering, I heated up the last of that Italian Stracciatella soup. I ate that for supper and watched TV until 11:00 PM.