Sorry I no longer post photos on this forum due to some complaints about the last time I did so. I did pickup some shredded brocolli stem and carrot slaw for the left overs as well as some fresh Bing cherries. The grapes and dried bing cherries were eaten as is last night. The skin could have been crisper but I was dealing with some temperature problems. Ceramic grill soak up moisture and you have to drive it out with the next cook. So the temperature was too low to long. Ideally I'd have started out at 450F and dropped it to 350F rather than starting at 250F and gradually rising to 385F.

You guys are driving me crazy out here!  It's been a looong time since breakfast and my saliva is flowing.  What can I pull together fast, fast, fast so that I don't start chewing on the laptop?  

I know, I was so hungry for turkey after reading this yesterday that I got some out of the freezer lol.

Quoted from Victoria

You guys are driving me crazy out here!  It's been a looong time since breakfast and my saliva is flowing.  What can I pull together fast, fast, fast so that I don't start chewing on the laptop?  

Hands Victoria a rice cake with ghee.

Quoted from ruthiegirl

Hands Victoria a rice cake with ghee.

I don't snack, so it had to be a meal.  I made a quick stir-fry of lamb and broccoli.  Survival food, even if not especially creative!  

Hey, I was just giving you something fast before you chewed up your laptop!

Hand her a rice cake with some Jarlsberg melted on top, she's a Nomad.

Thanks GCG and Ruthie!  I'm sitting down now with my lamb and broccoli, while you all carry on with your creative gourmet delights!  

I could only offer her what's already in my house. The only B in my family is too young to appreciate the flavor of jarlesberg. He likes mild cheddar- as a finger food.

I bought turkey cutlets because this thread has me craving turkey now, too.  I would have bought the thighs but we've done that enough for now.  I'm not tired of them - I could never tire of those - but I think DH might be.  I don't know how I'm going to do the turkey breast cutlets yet.

Quoted from ruthiegirl

I could only offer her what's already in my house. The only B in my family is too young to appreciate the flavor of jarlesberg. He likes mild cheddar- as a finger food.

Jarlsberg is very, very, very mild. Melt it over something and watch him gobble it up!

Quoted from gulfcoastguy

Sorry I no longer post photos on this forum due to some complaints about the last time I did so. I did pickup some shredded brocolli stem and carrot slaw for the left overs as well as some fresh Bing cherries. The grapes and dried bing cherries were eaten as is last night. The skin could have been crisper but I was dealing with some temperature problems. Ceramic grill soak up moisture and you have to drive it out with the next cook. So the temperature was too low to long. Ideally I'd have started out at 450F and dropped it to 350F rather than starting at 250F and gradually rising to 385F.

So glad you're going for a slaw - we're on the same page there.
Thanks for the information about moisture and the Egg.
Glad this was a learning experience for you and that you made it one for us, too, by writing - and that beautifully, I may add, even without the photos (and I wasn't in on any controversy about pictures, but they are missed here).
May your future endeavors be...crispy!  

Quoted from O in Virginia

I don't know how I'm going to do the turkey breast cutlets yet.

Would make great schnitzel. We pound ours until flat, coat in egg wash, then coat in a crumb; which is just a quick blender crumb of lemon rind, macadamia nuts, Parmesan, parsley, garlic, chilli powder, spelt bread, sea salt.
Drizzle pan and schnitzel with a lil rice bran oil or melted ghee.

Then bake in hot oven until golden. Great with wilted greens!

Yup...making some Turkey vegetable and wild rice soup tonight! MMMMMMM
Keep posting your turkey recipes GCG! Its a superfood for me!

Quoted from ruthiegirl

I could only offer her what's already in my house. The only B in my family is too young to appreciate the flavor of jarlesberg. He likes mild cheddar- as a finger food.

Do you have any nutritional yeast in the house?  
If you lightly toast that rice cake before spreading it with ghee, and then sprinkle it heavily with nutritional yeast, I'll gobble it up!  

Quoted from honeybee

Would make great schnitzel. We pound ours until flat, coat in egg wash, then coat in a crumb; which is just a quick blender crumb of lemon rind, macadamia nuts, Parmesan, parsley, garlic, chilli powder, spelt bread, sea salt.
Drizzle pan and schnitzel with a lil rice bran oil or melted ghee.

Then bake in hot oven until golden. Great with wilted greens!

That sounds good.  I could tweak that to make it compliant.  I would use pecans and crushed rice cakes for my crumb (no cheese).  Thank you very much for the idea!    I was thinking of making a warm potato salad with wilted greens.

Quoted from O in Virginia

That sounds good.  I could tweak that to make it compliant.  I would use pecans and crushed rice cakes for my crumb (no cheese).  Thank you very much for the idea!    I was thinking of making a warm potato salad with wilted greens.

HTH! Let us know how it turns out, I would be careful with the rice cakes tho, they burn quickly in my experience   You could use just nuts and herbs/spices I reckon, I forgot the parmesan once and it turned out fine too