Post Turkey Day Roll Call - how did you do?

Great job Ladyblu, you should feel proud! I am proud of you too!!!

Hi Ladyblu,

Wow you made a feast for many! To this day I still make too much food, what is it about us doing so? I went from many to 3, to 2 and now I am a party of 1. My family came over and I tried to make the right amount but still had tons left over. I took the left overs to the homeless shelter knowing someone will love it!

Thanks for sharing....

The struggle to make just enough has been a real one for me. I always cooked in bulk. When I made ribs, I would make 3 racks, one for each of us. Now I'm making half a rack and still have leftovers. I'm getting better, but have a long way to go. I still buy too much as well. Thank goodness for my freezer an large pantry!

Awesome idea to take the leftovers to the homeless shelter. Here in Jacksonville they turn away home cooked goods and only accept donations from businesses.

My Godmother fixed Thanksgiving dinner, I ate a little bit of everything and stopped when full. Like peachpie, my downfall was grazing on Friday and Saturday. I am up 2.2 pounds as of this morning.

Kathy, I made a lemon egg custard pie:-)

Share the recipe when you have time please?

Thanks,

Kathy

It's a really simple recipe and not very WLS friendly, but because it's so rich it takes only a little bit to feel satisfied:-)

1 large lemon

4 eggs

1 stick melted butter

1 tsp vanilla

1 1/2 cups sugar

Remove seeds from lemon, cut into chunks. Use the whole lemon, including the rind. Put all ingredients into the blender. Blend until smooth, I blended mine for about 3-5 minutes.

Pour ingredients into a prepared pie shell, bake at 350 for 40-50 minutes. Serve with fresh whipped cream. I was leery of using the whole lemon, but it really works and makes the pie taste amazing. I hope you enjoy it!

Thanks! Mine is from my Grandma's recipe.

eggs

milk

vanilla

sugar

What do you do to keep the crust from getting so mushy so fast? I recently added some heavy cream to keep it from being so watery and tried pre baking the crust and it helped a little.....

Surprisingly, the crust didn't get mushy. I wonder if that was because I blended it until it was really frothy and poured it into the crust real fast and directly into the oven? Or, the whole lemon made the batter thicker and not so watery.

I can't wait to try that as it's been an issue for me for years....

I prepared, Turkey, dressing, sweet potatoes, mashed potatoes, gravy,bacon wrapped green beans and bread.

Made a pumpkin dish for desert. Ate a little of everything, then, sent all the leftovers home with my kids. (Except some turkey).

It really helped to get it out of the house.

Down 2 pounds!