rue-madame's Diaryland Diary

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Dis 'n dat, disjointed

I learned the best way to eat Thanksgiving leftovers last Friday.

Preheat the oven to 350�. While the oven is warming up, lay a slice of turkey down on a piece of aluminum foil, which is itself on a cookie sheet. Onto the turkey place one scoop of mashed potatoes or sweet potatoes or both, one scoop of stuffing, then top it all with a drizzle of cranberry sauce. Next put another slice of turkey on top of the whole thing (like it�s a sandwich without bread.) Grab another piece of aluminum foil, wrap the whole thing up so no steam escapes, then put your turkey tinfoil sculpture into the oven for 15-20 minutes.

While this is happening, heat your gravy on the stove. When the turkey �sandwich� is finally done, and you�ve got it unwrapped and steaming on your plate, pour gravy on it and devoure. It�s so yummy! And the best part is that it doesn�t taste reheated. I hate the taste of reheated poultry, and this is so much better than turkey tetrazzini or turkey soup or turkey what-have-you.

There used to be a funky restaurant on La Cienega in LA called the Cadillac Caf�. One of the best things on its menu was The Turkey Sundae. It looked just like an ice cream sundae except it was all savory, with instead of a cherry on top, an adorable little cranberry. Too bad the place went out of business. I used to love it.

The pecan pie we made for Thanksgiving had a delicious filling but the crust didn�t turn out well. Smarting from defeat, TA vowed to conquer crust and made this the following night. I cannot tell you how AMAZINGLY REFINED and AUTHENTICALLY FRENCH and MAGICALLY DELICIOUS this tart was. If I have anything to do with it, it will become his signature dish and he will have to make it every week until I weigh 400 pounds.

One of my favorite yoga teachers in NH is moving to Santa Monica. As a going away gift I am giving her my old Los Angeles Thomas Guide flagged with a million Post-Its of cool places to eat, shop, do yoga, walk around. I�m going to miss her.

4:29 p.m. - 2005-11-29

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