The Poet Creek Express - Foamie Hybrid

[KCStudly]

Friday was mostly spent doing cleanup on the tongue box, removing excess glue and sanding things flush. I also sanded the corners over, just working by eye and feel.




Before leaving for the night I glued up that half lap joint for the front rim piece that I had cut previously. I used a piece of the freezer paper as a mask and clamped it to both the table and the longer piece that will be the rear rim (to make sure the glued piece comes out straight).


After ripping the rear rim piece to match the rake of the lid, I roughed out the half laps on the table saw before finishing them with the router. The half laps got a little crazy on the shallow miters, but I wanted the challenge and did not want to fight with pocket screws that always seem to pull the joints out of alignment.





This is all just loosely dry fit for now. I need to source a hinge and latches so that I can figure out blocking for that.

[KCStudly]

I'm taking a short break from TPCE in the build up to our traditional holiday family gatherings, but will be back at it on Boxing Day (the day after x-mas).

I just wanted to take a moment to wish all of my TNTTT family and friends a very merry and safe holiday. Good tidings to all.

[Redneck Teepee]

Ditto from the "Left Coast" KC.........and have a happy and save New Year!

[GPW]

KC, please don’t forget the Food Pictures... How about a selfie’ with Food ...

[KCStudly]

Monday I made that same cranberry relish; herb and sherry butters for the table (don't really have anything to serve them on this year except for the corn bread I just made... habit I suppose); and horseradish sauce for the beef (sour cream, plain yogurt, prepared horseradish, a little Dijon mustard, some kosher salt and fresh ground black pepper... next year I need to back off on the yogurt, make it creamier with a bit less tang).

Yvette made her twice baked stuffed potatoes again this year and I will make my "seriously sharp" mac and cheese (old Betty Crocker recipe made from scratch using a couple of shallots instead the small onion that is called for, and Cabot's Seriously Sharp Cheddar Cheese).

Today I picked up the 10 lb (4 bone) standing rib roast from the butcher (Salem Prime Cuts), made the aforementioned cornbread, trimmed and blanched a gallon of green beans. The beans will be warmed up and topped with sliced almonds sauteed in butter and finished with a drizzle of Tuthilltown Bourbon Barrel Matured Maple Syrup to give the nuts a little praline factor. (They put the syrup up in the charred white oak barrels that were previously used to age their small batch bourbon... a real treat in itself, or just drizzled over ice cream... if you ask which I mean, the bourbon or the syrup, the answer is yes!)

When I get done having a sit, I will mince up some garlic, horseradish, fresh herbs, and a little oil. Tomorrow morning, this mix will be combined with kosher salt and fresh ground black pepper, and will be rubbed on the roast to make a nice crusty flavoring.

And of course it is not a family dinner without Graber Olives... and a can of cranberry jelly flopped into a bowl.

Tonight is dinner at mom and Bill's place with Aunt Sandra and cousins. If past experience accounts for anything I would be very surprised if there isn't a nice rib roast and many other fabulous dishes to be savored (camera in hand ).

[Wolffarmer]

Waitin for the food porn............................burp

[KCStudly]

By popular demand… x-mas eve dinner at mom and Bill's.

Mushroom dip with crackers - cream cheese, diced fresh mushrooms (the common white button variety), a little diced red onion, salt and pepper to taste, let sit a while before serving.

I liked this a lot. It was an older recipe that mom got back out for the first time in a long time.

Tuna balls rolled in parsley (not sure what else).


Mixed olives with goat cheese.


Scalloped red potatoes roasted with thinly sliced lemons (caramelized) and herbs. Those salty cured olives (the leathery looking ones?) sprinkled on at the end.

Love the lemon slices in this dish!

Aunt Sandra’s cranberry Jello mold (just for you Wolffarmer!).


Steamed asparagus, then sautéed in a little olive oil with lemon zest and sprinkled with shaved Romano cheese.


Standing rib roast (prime rib), crusted with a salty pepper herb rub, cooked rare/medium rare, with horseradish cream sauce (prepared horseradish, sour cream, S&P, refrigerate for a while/overnight).


Graber olives.


Parsnip cake served with freshly whipped cream.


Aunt Sandra gifted this candle lantern with candles from Ikea.


We had a great time and enjoyed the luscious meal heartily!

[Wolffarmer]

Molded Jello................. You know Utah and Idaho high cuisine.



Randy

[mezmo]

Parsnip cake? A takeoff on carrot cake ?
Where's the recipe to be found ? Please.


Cheers,
Norm/mezmo

[KC's Mom]

The receipe is from Cooking Light magazine and should be found at myrecipes.com. I scaled it for a 12" cake pan. I tried to send both the original and the scaled recipes to KC this morning, but I must have an old email address as they bounced back. I'll get them to him shortly, but you may be able to find it online. The recipe is really easy (all done by hand) and yummy. Nobody will guess it's made with parsnips. I didn't make the frosting; just served it with sweetened whipped cream. Oops! Just checked and the recipe is no longer online. It was from 1994. I'll get the recipe to KC today.

[KCStudly]

Parsnip Cake
1 cup all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 dash salt
1/4 cup nonfat plain yogurt
3 tablespoons vegetable oil
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 egg whites
1 cup shredded parsnip
vegetable cooking spray
Frosting:
4 ounces Neufchatel cheese, softened
3/4 cup sifted powdered sugar
1/4 teaspoon vanilla extract
Orange rind strips, optional

Combine first 4 ingredients in a bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients, stirring with a wire whisk; stir in parsnip. Add to dry ingredients, stirring just until
moistened.
Spread batter evenly into an 8" round cake pan coated with cooking spray.
Bake at 350° F. for 30 minutes or until a wooden pick inserted in center comes out clean
Let cool completely on a wire rack.
Combine cheese and next 2 ingredients; beat at medium speed of a mixer until smooth. Spoon frosting on cake. Garnish with
orange rind, if desired.

[tony.latham]

Molded Jello................. You know Utah and Idaho high cuisine.



Randy

Yech..... I was dropping in spying on the PCE and you gotta bring up THAT stuff (you're right about the Utah/S. Idaho bit).

Randy: You're giving me Viet Nam flashbacks over that Jello talk and I've never even been west of Hawaii. Extra nasty heeebeee-jeeebies.

T

[Wolffarmer]

LOL

Jello Salad and funeral potatoes. yumm yummm.

Google funeral potatoes. or funeral spuds.

Randy

[mezmo]

Thanks KC's Mom and KC !

We'll have to give it a try now.

Cheers,
Norm/mezmo

[GPW]

What’s a parsnip ? Can’t find em’ here... Rhubarb either ...