Oh, hi February.
I spent this week in California and it was wonderful but I am so happy to be back. I went out to support one of our introductory workshops, where we train audiologists on our products and software. We end up working like 15 hour days but it’s so much fun and makes me fall in love with my job all over again.
Plus I got to hang with Lisa– we did a beach walk and a fun dinner at MB Post before I hopped on a red-eye back to Baltimore.
I was completely useless yesterday. I got home around 6:30 AM and tried to sleep for a couple of hours, but was still loopy. The last time I went grocery shopping after a red-eye, I bought the most random shit. So yesterday I made the GS go with me as a chaperone. And as the driver.
I ended up making this awesome salad but took zero pictures. Did the same thing last week with linguine with clam sauce. Apparently I’m selfish in 2017- all the good food for me, and nothing to share with you.
In 2016, though, I did photograph my food. So here’s the stuffing I made for our Christmas dinner, just about 7 weeks later. No big deal. It’s my grandfather’s recipe but was written down with almost no quantities of anything. So “pork sausage, “bread,” “poultry seasoning,” etc. Luckily I had my dad playing sous chef with me, and we figured it out.
1 lb pork sausage
1 large yellow onion, chopped
2 cloves garlic, minced
3-4 celery stalks, chopped
1-2 tsp poultry seasoning
1 loaf white bread
1-2 cups chicken stock
Brown the pork sausage in a large skillet. Once it’s started cooking, add the onions, garlic and celery. Cook until pork is browned and onions and celery are softened/translucent. Season with salt and pepper.
While this is cooking, break up the bread. We just used a loaf of fresh white bread, but I know a lot of people use stale bread and that’s fine, too.
Stir the sausage mixture in with the bread. Add the poultry seasoning. Slowly add chicken stock until the mixture is moist (sorry) but not soupy.
Spread in a baking dish and cover with aluminum foil. Bake at 375 for an hour, removing the foil for the last 15 minutes.
I never grew up eating StoveTop stuffing from a box or anything, so this is really all I know in the stuffing/dressing game. But I think it tastes pretty damn good. And if you want to make something that looks a little more romantic this Valentine’s Day…
You’ll have to check my recipe index and figure it out yourself. I’m still tired.