Jan 3
Well Christmas is over and the tedious task of coiling up lights has begun. I spent the week after Christmas comatose, some days never leaving my bathrobe, eating sweets and watching “That’s Entertainment” reruns on TMC. I was spent. My friend Melissa compares Christmas prep to The Amazing Race, and Miss Thing is right. I feel like I’ve raced through 20 countries in 8 days.
I’m kinda late on the “What To Do With Thanksgiving Leftovers Post” but 1) I’ve only figured this out in the last day or two and 2) I’m no good with formal recipes anyway.
We usually roast our turkey atop a mountain of orange things, mainly carrots, butternut squash, sweet potatoes, and the odd white onion or two. They cook away into a delectable mush that makes the most wonderful beta-carotene-filled soup if you add some chicken broth, apple cider and maybe a swirl of cream. Buzz that immersion blender for a few seconds and eat a bowl of healthy.
Happy Thanksgiving everyone! I’m busy making pies (pecan pie from Craig Claiborne’s recipe!) so no new blog post today. But here’s an oldie but a goodie, first run way back in November 2008. I figure it might be new to most of you, and anyway, this food story contains the biggest, bestest Thanksgiving discovery made by Hubby and me to date. How we turned our turkey into a mouthwatering bird with a Peking-duck-like skin totally by mistake using sweet potatoes and butternut squash. Enjoy!
So, our Horse and Buggy free-range turkey turned out even better than we hoped. I wrote about our excitement at finally getting one of these things already, but now that the bird has been cooked and mostly eaten, I’m still reeling. Because without even really trying, hubby and I created something magical.
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