Fika of the Day: Cinnamon Whiskey Walnut pie and an Iced Mocha
Its snowing and I've stayed inside cleaning my room and editing my thesis all day lol. But my dog is loving the snow.
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The demons of greed and gluttony have once again successfully tempted me to taste my favorite dessert in the most painful way possible.
So for everyone out there, I would like to stress to you the importance of letting your pecan pie cool down a bit after you reheat it. Because if you get a slice, reheat it in the microwave for thirty seconds, pull it out and notice the whole damn thing is SIZZLING, you probably shouldn’t eat it straight away. I did, however, because I like to laugh in god’s face.
My blasphemy earned me a burned tongue.
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Yum! It's our annual turkey ball night with leftover turkey, stuffing, potatoes and gravy in puff pastry with a jalapeno cranberry relish. Mmm mmm good!
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Leftover turkey pasta. Went for round 2 and decided to take a picture this time.
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I melted some cheddar cheese on leftover stuffing and it was a revelation!
How I eat my leftovers is so personal. I think I enjoy leftovers better than the meal itself. Mainly because all the work is done and I can RELAX. 😂
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Turkey Bones Soup
Okay, okay, this is not gorgeous food.
But trust me, this is good soup. Good for the taste buds, good for the soul. And it’s a useful, delicious way to use the Thanksgiving turkey carcass.
Think of this as a special ugly duckling. I mean turkey.
TURKEY BONES SOUP
turkey carcass, bones, etc, scraps
2 carrots, peeled and sliced 1-inch thick
2 stalks celery, peeled, leaves included if available, and sliced 1-inch thick
1 medium onion, sliced
1 parsnip, peeled and sliced 1-inch thick
1 28-ounce can tomatoes plus the liquid
10 cups water
salt and pepper
2-3 tablespoons chopped fresh dill
1 cup short macaroni such as elbows
1 cup frozen peas
Place the turkey pieces, carrots, celery, onion, parsnip and tomatoes in a soup pot. Cover with the water, add salt, pepper and dill and bring the liquid to a boil over high heat. Lower the heat. and simmer for 3-1/2 hours. Add the macaroni and peas and cook for another 15 minutes.
Makes 8-10 servings
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Let's start off with a few of the recipes that endear this cookbook to me.
What? And also, yes! This is so freaking clever.
Harvard Beets are the first recipe I ever learned on my own. Why did preteen me think *this* was the thing to start with? The answer has been lost to the ages. (BTW, it's delicious, I still make it occasionally, and I would highly encourage trying it out. Use roasted beets if you have time.)
Finally, a truly unique post-Thankgiving recipe! Let's make cinnamon rolls but fill them with meat instead! I'm completely here for this.
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