Orange is a really good color. At first I didn’t like it because it seemed too shiny and “unreal,” almost artificial. Of course, then the Longhorns’ burnt orange of my UT Austin, Texas, Alma mater made me biased. Recently, I have come to see the influence of orange on many TV ads as well as in print. Orange is a strong color, it stands out. By now you can tell that I also like oranges (our little clementines just ready for harvest), pumpkins, carrots, butternut squash, mangoes etc. Orange is healthy.
OK, you hear, do the squash and pumpkins for Thanksgiving! When else would you cook them? Take your time. Do the work. Wait until it is baked. Set the table nice. Enjoy!
Thanksgiving is not a “fast food” feast. I like Thanksgiving because it is an intercultural celebration, not a political holiday, you don’t have to go to church, and its all about the food. Who does not love to eat! Thanksgiving is perhaps the only day in the year when all of America truly cooks. If you went shopping today, you saw the crazy carnival at the grocery store. As if the world ended tomorrow!
We complain about the labors of cooking the meal, but we should cook like this more often. Why? America does not appreciate food enough. That’s why a large segment of the population suffers from obesity. Am I making sense? We often stuff our mouths without gratitude or MINDFULNESS (I don’t want to go into the psychology). Thanksgiving makes all of us more “down-to-earth” about nutrition and family collaborations. If you have tried to process butternut squash, you know what I mean. Or have you made Chinese dumplings or ravioli together? We should cook like the Amish more often. It seems they do have Thanksgiving every day.
OK, maybe it will be enough if we reduce our fast food impulses.
I cracked the butternut! As I have told you earlier, I am a slow learner. But hope is not totally lost, it seems. Remember, when I labored and complained over the preparation of the tough-to-peel butternut squash? I thought it would be easiest to buy those cubes at the grocery store before ending up in the hospital for cutting off a finger.
Bing! A bulb recently went off at the kitchen tools section. I found the most wonderful, handy tool for the job. Butternut, no problem!
The Best Turkey Left-Over Recipe
This spicy and savory recipe is perhaps the only one that I could remember from a television show. I would call it “Mexican Turkey Shuffle”
You will need:
turkey leftovers, cut into small strips
1 Tbs. olive oil
1-2 jalapeños, diced
1 onion, diced
1-2 shots tequila
1 cup of heavy sweet cream
10 sprigs cilantro, diced
salt & pepper to taste
optional: cranberries, mushrooms, peas & corn
Heat the olive oil in a large pan, sizzle onions and jalapeños for about 5 minutes, then add the turkey pieces. Keep stirring until turkey gets a little crusty and onions light brown. Glaze that off with the tequila and cook for another 5 minutes. Add the sweet cream, cilantro, salt & pepper, and heat all the way through. Serve this “ragout” over basmati rice. Bon appetite!