We celebrated Thanksgiving with just the 5 of us. I’d been shopping at Costco, though, so we had a lot of food, including a 15 lb turkey. That might have been fine if all of us had been around to eat the leftovers. But on Friday my husband took the older two kids out to Arizona for a family wedding. My 3-year-old was not much help on anything except rolls. So after a few meals of straight-up turkey + stuffing + mashed potatoes, I have been trying out new ideas.
The photo up top is of a cranberry sauce Greek yogurt parfait. It makes an excellent snack or dessert, especially when blended with granola.
Then I decided to try a southwestern turkey salad for dinner one night. It’s turkey cooked with corn and peppers (and mushrooms, since I had them) and served with avocado on a bed of greens (chipotle dressing would touch this up nicely, but I was out so served it with Caesar — not bad).
I’m kind of hunting around for a mashed potato option. I found a recipe online for potato rolls made with leftover mashed potatoes, but given all the Christmas cookies my daughter and I made this weekend, I’m not sure I need more carb-y stuff.
In other news: The Federalist runs an interview with Cook’s Illustrated founder Christopher Kimball. He makes many interesting points on cooking — namely, it’s more a science than an art, and there are best ways to do things if you don’t want disasters. People who are “good” at cooking have a lot of experience, much like Jerry Garcia practiced music for 2 hours a day. Second, he’s got interesting thoughts on media. Publications that survive will likely have a “newsletter” type model. They are profoundly worthwhile to a specific group of people who are willing to pay for that differentiated content. Advertising dollars-seeking-eyeballs is basically dead as a model. Note to readers: This interview is pretty apolitical, but if you’re not into right-wing politics, you might want to skip the rest of the website.