Quince Butter with Cranberries (vegan)

Peel, core, and chop about 20 large quinces. Heat in a pot with 1/2 gallon water until mushy, stirring frequently (this may take hours). Add 1 pt. fresh cranberries and sweetener to taste; cook until cranberries explode and texture is dry and pasty. Puree. Variation: Use apple cider in place of the water and reduce or eliminate sweetener. Serve with cheese; a little goes a long way!

This approach makes about 1 quart of quince butter, an amount suitable for canning in 1/2 pt. jars.

Fajitas de Mi Novio

Marinate 2 lbs. small pieces carne asada meat (skirt or flank steak) in bowl with 1 Anchor Steam-type ale, small onion minced, 4 cloves garlic minced, 1/2 bunch cilantro minced, salt, and pepper for minimum 30 minutes. Cook in an oiled pan on medium high until liquid disappears and meat is well-done. Serve with sauteed onions and bell peppers, fresh salsa, salad, tortillas, and guacamole.

R. prepared these for my family the night after Thanksgiving. We were already suffering from meat overload, so we adulterated these fajitas with lots of fresh veggies. Mmmmmm.

Black Friday Soup Part 2 (The Soup)

In large pot caramelize 1 large onion and 3 stalks celery, diced. Add 3 carrots and 1 large tomato, diced, plus turkey meat and salt to taste. Cook 5 minutes then add 3 quarts turkey stock. Simmer gently for about an hour then add mushrooms, parsley, and chili pepper, all chopped, and noodles if desired. Simmer until veggies and noodles are tender.

Black Friday Soup Part 1 (The Stock)

Pull all remaining meat from one roasted turkey carcass and set aside for soup. Then brown remaining carcass in oven. Meanwhile, cook 1 large onion and 3 stalks celery, diced, in oil or butter in a large pot. Add carcass, 1 gallon water, and 1 T. cider vinegar. Simmer for about 2 hours, skimming often to remove the scum from the top. Strain.

An Oatmeal Cookie Worthy of Christmas

Preheat oven to 350°. Cream 1 lb. butter or coconut oil with 1 1/3 c. brown sugar and 1 t. vanilla. Add 2 eggs (optional), 2 c. flour (gluten-free substitution OK), 2 c. oats (use Bob's for gluten-free), 1 c. currants, 1 t. baking soda, 1 t. grated orange rind, 1/4 t. nutmeg, and a pinch salt. Blend well. Bake in rounded spoonfuls on a cookie sheet for about 8 mins.

I make no claim that this is a healthy recipe.

Salmon with Sun-Fired Salsa and Fresh Corn

Prepare Sun-Fired Salsa and combine with fresh kernels of 1–2 ears corn. Spread this mixture over salmon filets and bake at a low temp (325° F) until cooked through.

Sun-Fired Salsa (vegan + raw)

In a jar, combine equal parts pureed sundried tomatoes, oil, apple cider vinegar, and chopped fresh cilantro. Add optional additions, in 1/4 parts: minced chili, minced onion, lime juice. A pinch of cumin is also nice. Cover the jar and shake, shake, shake, or blend with a hand blender.