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Old 11-27-2015, 06:54 PM   #11
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Ha! Leftover Thanksgiving goodies, of course. Even though we didn't cook this year, Glenn's oldest daughter hosted the feast/fest, so we were still loaded up with tons of yummy leftover treats. It was all sooooo good and tasted just as good today as it did yesterday.

Best of all, there could still be two more days of delicious food. I might not have to cook until Monday. Wow!! By then I'm pretty sure we'll be ready for beast. Usually are after a marathon of turkey, etc.

"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 11-27-2015, 07:35 PM   #12
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We're eating leftovers today. And then tomorrow we'll be eating leftover leftovers. By Sunday I had better come up with something non-leftover-y that will use up the last of the leftover-leftover turkey.

No complaints, mind you. Just very thankful that we HAVE so much food that it can serve us...perhaps in perpetuity.

"Cooking is the art of adjustment". ~~~Jacques Pépin
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Old 11-27-2015, 08:21 PM   #13
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Thanksgiving leftovers! I love 😍 Thanksgiving leftovers! ☺

Tomorrow I will repurpose them.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 11-27-2015, 08:45 PM   #14
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Once again, Serious Eats has a great idea. They list 20 different recipes to use up the last of your T-Day leftovers. I'm eyeing a couple of them now for use tomorrow. Maybe I'll waffle up the last of the stuffing and use that as the base for a Kentucky Hot Brown? Who knows!

Leftovers Are the Best Part: 20 Recipes for the Day After Thanksgiving
"Cooking is the art of adjustment". ~~~Jacques Pépin
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Old 11-27-2015, 08:56 PM   #15
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Originally Posted by Kayelle View Post
The SousChef found a marked down flank steak at the market today and he actually got the butcher to run it once through the tenderizer. I was impressed that the butcher actually went out of his way to do that for him. In my experience, service in super meatmarkets is rare these days.

Anyway it's been years since I laid my hands on a wonderful flank steak. I've yet to decide how to cook it. Open for suggestions....
I ended up broiling the flank steak to med. rare, rested and sliced thin and spread the top with a compound butter of blue cheese and finely minced shallots.
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 11-27-2015, 11:09 PM   #16
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Well the Chimichanga didn't work out. I needed a thicker filling.
So we had filling and flour tortillas. The tortillas were homemade.

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