Right Brain Feed

 This year I made Indian food for Christmas dinner, with a few changes to lower the amount of saturated fat. It worked out pretty dang well. Shrimp with sweet potato curry I used a silken tofu cream sauce, for vegetable korma I made a cashew butter, and for my beloved Saag Paneer, I tried firm fried tofu pieces in place of paneer. Chicken vindaloo was already non cream based, so that one was unchanged. Pro tip: don't get your cholesterol tested right in the middle of the holidays, especially after having tons of black truffle scalloped potatoes at Thanksgiving!

 Every year I learn something about making Thanksgiving dinner. This year I got better at controlling the browning of the drippings. Turning convection on dries out the pan pretty quickly and helps brown the drippings as well as brown the bird. This year I cranked on convection the last 30 minutes. My roasting pan also tends to scorch the drippings in the corners, so this year I quartered an onion and tucked the quarters in the corners.  And why do I care so much about drippings? Because I am a nut for really rich, dark turkey gravy!