He’s not very good at recipes…he just works off the top of his head, good that he doesn’t do experiments at work that way or he’d probably get nowhere LOL.
Asking him now…Chop up, what is called, countryside bread which is something like sourdough bread and letting it sit out and get dry or put it in the oven at low temp. Cook onion and celery in butter then add a couple cups chicken or veg broth to that. Then add sage, parsley, herb provence, and poultry seasoning to bread crumbs and add liquid and veg, add some extra butter and bake with cover for awhile and take off the cover at the end…like 30 minutes. So the temp would be 250 F for you. I think one year he added sausage to it as well.
I made mac and cheese in the instant pot tonight because I had it on the brain…will make it again on Sunday for our Thanksgiving meal
I am genetic that way too, I am not put off by bold greens and veggies but I do like subtle flavors and textures. I am a super sniffer not a super taster but it does affect the way I eat.
Is country bread brioche? I find it weird that I have everything but the brioche and that’s only because I put it back when I went shopping. I have the herbs too. Strangely I rarely cook haha.
I had some great times and made the best friends who are still in my life. I wish I had gone on to get my Master’s. At one time I thought I wanted to be a playwright (as it turns out that requires actually writing a play) but I was good at makeup and design and probably would have enjoyed working on those aspects of productions professionally. Ah, well. Que sera…
For our ten year reunion most of the original cast and crew spent a week together in rehearsal and revived our senior production of “Noises Off”. I’m probably still off book after doing it twice. Sardines, sardines! is forever burned into my brain. Lol
