turkey time again

As I face a bit of depressing downturn at Mrs. A's along with every other business in the US, getting a lift from the election results, and counting my blessings even as the coins are not dropping in fast enough, I realize that cooking is the way to cope.
As always. And tonight is the first turkey night. Got a turkey breast 7 pounder for Thursday night dinner. Threw in a spaghetti squash now that I know how to work on it (butter and paprika), some great longganiza from a private sausage maker, rice and hmm, what to do with the potatoes? Turkey is not the Thanksgiving type of flavoring. I opted for the PuertoRican Goya adobo salt mix taught to me by the wife of an aunt's brother. Made life easier feeding the five kids when they accepted the non-thanksgiving flavor of turkey. Phewwww.

So it takes me away from the realities of business being so slow, it's scary. I just finished making my first (canned) pink salmon patties, checking out the ingredient list from the can's label and then tweaking it to my own liking, as in using mustard panko instead of bread crumbs, adding more lemon and fresh parsley, onion and a hint of garlic. Last night was beef stew night but it came out like a non spicy caldereta. What's next? Maybe mechado or morcon, and a run at the chicken breast stuffed with spinach, greek style.

Hoping of course that we could all be here for dinner. It really is a bit of stretch to cook meals daily to fit everyone's schedules, so I decided to cook when I know I have time and can plan rather than cook uu-rada each time and not have enough.

Come to think of it, I have to force myself to bake once more if I can get over my mental OCD about getting my ingredients into the mise en place I am used to, as I want to make sans rival, chocolate crinkles, food for the gods and some other cookies to add to the store's repertoire.