I have no idea how much it is, I never measure it. Say two tablespoons of each? Enough to cover the bottom of the dutch oven, it's just to keep the onions from sticking. Hope it came out ok.
I was just thinking how fortunate I am that nobody expects to be fed at any particular time. It will all be done when it's done, and nobody expects any different. I've done "my part," Part I, the turkey and dressing is doing, the pies are doing, the cranberry sauce is done, the rolls are rising. The giblets have been boiled.
Now it's Chris' turn, he's stabbing the rib roast with garlic, and after the roast is in the oven, he'll put the winter vegetables into the oven to roast.
The vegetables are done in order, depending on cooking time: the potatoes have been scrubbed, and will be cut up and boiled to be mashed in maybe an hour, and the baby onions will be started right after that, and at the last minute we'll cream the spinach, that's already been cooked, and steam the broccoli, that's already been trimmed.
The very last thing to be done is the gravy, which needs the drippings, so we can't do that until the meat is done. Once I start the gravy it's time to do the broccoli, and start setting the table.
And *then* and ONLY THEN, does anyone expect their food. Huzzah! |
