However, I am not an aspiring chef, nor do I fan through my cookbooks daydreaming of what to make next. Perhaps there is not a fine, haute cuisine name for what I do, but my goal is simply to make it work with whatever is in season. After a visit to local food stands, I surf Mr. Internet for interesting recipes, or even improvise once in awhile. Successful recipes have been posted here previously. It has actually become a form of spiritual discipline... rather than eat whatever sounds good at the moment, I want to enjoy God's provision and eat according to his timing, not mine.
So I see a fridge full of Thanksgiving leftovers as the seasonal manna from heaven that has been provided for this week (or more!). Each meal is a new challenge and experiment. Here is what I have tried so far. I entertain hopes of a dialogue here -- pass on the leftovers recipes that you are using as well:
- Lunch yesterday: Turkey salad (diced turkey mixed with 2 tsp of mayo and garlic salt) on toast, topped with just a bit of cranberry spread.
- Dinner last night: Turkey & Mashed Potato Pot Pie. To. Die. For.
- Breakfast this morning: diced ham (we had both ham and turkey on Thanksgiving) scrambled with eggs.
- Anytime: leftover pecan pie (thank you housemate for making it with a gluten-free crust!)
What's ahead? I plan on making a big pot of turkey & rice soup tonight after cooking the carcass for a few hours and getting some broth... Turkey tetrazzini later in the week...
Talk to me - what are you cooking?