First was my usual Publix, with a short list for the stuff I can do in advance for the Turkey Orloff, plus some other stuff. Also had the turkey itself on the list (turkey breast cutlets, plus a couple of thighs to roast for those (nephew) who won't eat Orloff). Publix only had whole turkeys, except for smoked bits. Bought some smoked bits to use for stock, which will become turkey chowder.
Stopped at the Kroger across the way before going home: bought the fresh turkey I needed.
Put up groceries, with turkey going in freezer. Made the regular Friday challah dough and set it out to rise in the coolish kitchen. Paused shopping/cooking to move some pinestraw around in the yard, then went to Weight Watchers and lunch. Then back to Publix for the shortening I discovered I needed for pie crust.
Home again, punch down bread dough. Make a 1-1/2 recipe of the Cooks Illustrated pie crust with vodka, but 100% shortening and no sugar--this will be for chicken pie on Friday, if I have the energy to tackle it. I decide to do cheddar chipolte biscuits to go with a soup meal, and to use up more of the chipotles in adobo that have been hanging around the fridge.
Digression: can't chipotles in adobo come in tiny cans? I opened this one for an earlier round of the biscuits (uses 1 T.), made something I can't recall with more, then lima bean soup with chipotle broth, then today's biscuits, and there's still 2 chiles left!
Start checking the recipe--I'd bought the cheese I knew I needed earlier. Grrr...didn't notice the green onions. There are some in the hydrator...but they are slimed. Off for grocery stop #4, green onions only.
Back to biscuits. Pause before blending wet and dry stuff to braid the challah...or was that when the braided challah went into the oven? Not sure. Challah was baked, then biscuits were baked, then it was time for me to make the run to pick up dinner from Longhorns--neither s-i-l or I wanted to cook.
Tomorrow: the soubise. The duxelles. And maybe the angel biscuits. And/or steam the summer squash.