Well, for better or worse, we made it. I apologize for being scarce the last few days, but I’ve been taking a small sanity break, thankfully I already had most of the turkey day countdown pre-written.
I’ve gotten a
little lot of desperately needed sleep. I’ve spent much needed time with family. And most importantly, I spent a little time doing nothing productive at all. I can’t tell you the last time I did that.
How was your Thanksgiving weekend?
After big events or projects, a lot of companies like to get together and do what they call the postmortem. It’s a way to figure out what went well, what didn’t, and what you should do differently next time.
You could do this privately and save it for yourself, but what’s the fun in that?
I and other home eccers would like to know:
What was your favorite part of the meal? Will you make it again?
What will you never make again?
How were your estimates, did you have the right amount of food or was there too much or little of an item?
And of course,
Were there any disasters?
Here’s a table of recipes to use up your Thanksgiving turkey leftovers:
|Leftover Turkey Recipes|
|Turkey Pot Pie||Creamy Turkey and Wild Rice Soup|
- Turkey should be frozen or used within 2 – 6 days.
- Frozen cooked turkey should be used within 2 months and should be cooked thoroughly, immediately after thawing.
- If you have gravy or leftover mashed potatoes they should have been used within 1 – 2 days after Thanksgiving.
- Leftover gravy is an excellent addition to “Mustgo Soup,” mashed potatoes are, too. Both thicken and add flavor.
- Cranberry sauce can be stirred into yogurt, served over ice cream, or it makes a nice accompaniment to pork chops, ham, chicken, or fish. It should be used within 7 days. (The sugar acts as a preservative.)
So, there you go. We’ve started our planning for Turkey day 2013. Let’s file this somewhere we won’t forget and maybe take a week before we start thinking too hard about Christmas. (If you feel the need to overachieve, have at it, my friends, have at it)