Onion and Garlic Rolls

We have a ton of onions and garlic (it's a figurative ton, but I think it might actually be a garlic ton and an onion ton if we define those as new units of measurement), so when we volunteered to provide the bread for our Thanksgiving dinner with the Makis, Ryan thought it would be a good idea to make onion and garlic bread. At least, that's what I thought he thought; he apparently thought it was my idea and I had a specific recipe in mind. After much internet searching, we based our rolls on this recipe. Of course, we didn't follow it exactly: we used 1 cup of wheat flour instead of all bread flour, chopped and pre-toasted (as in, toasted before putting in with the other ingredients) an entire (small--maybe 2 in. in diameter) onion, threw in some roasted garlic, used a lot more cheese (well, maybe twice as much), and of course only let the bread machine do the mixing and kneading and rolled the rolls ourselves. I think we baked them at 350 for 20-25 minutes. No one could taste the cheese, but the onions and garlic were detectable without being overwhelming (I was afraid they would be way too much).

Thanksgiving

Ryan promised a post on our Thanksgiving cooking adventures, but he never delivered, so here it is. We had an excellent turkey breast: Honeysuckle, the best there is (according to my Aunt Freeda), basted in vegetable oil and rubbed with garlic powder and some other spices that I can't remember. It was very moist--we think the secret was wrapping it in aluminum foil for the first 2.5 hours of cooking and then keeping the aluminum foil beneath it for the rest of the time, which kept the juices close to the turkey (keeping the foil beneath it was an accident--I had not thought about wrapping it in a manner that would make the foil removable from a steaming hot turkey breast in the middle of cooking...). We also had excellent Green Giant Nibblets Corn with Butter Sauce, Pillsbury Crescent Rolls (my mom sent us a coupon), raspberry jello, cranberry sauce, and chocolate cheesecake. Our friends Melinda and Justin brought the potatoes--two kinds, "heart-attack potatoes" and mashed potatoes (including the skins--the best way to make them!), the green beans with almonds (not out of a box, as I grew up with, but they were just as good except for missing the soaked-in-salt water taste that I enjoy in the boxed kind--I do think the almonds were better than the boxed ones), the pumpkin chiffon pie (Melinda's grandma's recipe--it was very good--and I don't like pumpkin pie), and probably some other things that I can't remember because it was two weeks ago and today is the last day of the semester before finals week.