detour | SMART Left-overs? What left-overs?
always happening in the kitchen at this time of year. From pastries to pies; from cookies to puddings: a one stop shop. What to do? All the prepara-
tion of the festive season and mountains of turkey leftover! Sure, you can have sandwiches which are always great. Curry! Or even pan seared turkey with peppers over a salad. Awesome! But, me being me, I like to stick with something that brings the past to life. Yup that’s right, a Fricassee.
Foodies Ian Leatt
What’s that you may well ask? It is something that has become somewhat of a staple for me every time I roast a chicken, or any bird come to think of it. To
many it is seen as a French stew, although without garlic. Weird, I know, but there you have it. Tis dish not only allows you to revitalize your turkey,
ometimes, only sometimes, I feel a little like a rabbit on the go. Perhaps even like the ever-ready bunny, always doing one thing or another, with something
but dare I say even brings it back to life. With a rich creamy sauce, a delicate flavour of fresh herbs, mouth wateringly yummy is all I can say.
Ingredients 6 cups of picked cold turkey 1 small onion, thinly sliced 1 celery stalk, thinly sliced 1 carrot, thinly sliced 4 tablespoons butter Pinch of salt and pepper (to taste) 3 tablespoons flour 3 cups hot chicken broth 1 cup white wine 4 sprigs fresh thyme ¼ cup finely chopped fresh parsley 1 medium white onion halved and thinly sliced 2 cups of roughly chopped Mushrooms 1 egg ½ cup whipping cream ¼ teaspoon of nutmeg 1 teaspoon lemon juice
In a wide saucepan, cook the onion, celery, and carrot with the 2 tablespoons of butter over a medium heat. Once
Ghosts in the cellphone W
hile purging old text message conversations on my phone, I stumbled across a photo from
my past with a person I no longer know. I thought I had deleted eve- rything, and it reminded me why I had: we looked so happy. It’s been long enough now that I forget what that happi- ness felt like, and thank god for that. For shortly after our breakup I was so consumed with memo- ries of the good times, I desperately tried to re-live them through our text messages and photographs. It’s more torturous than anything but when you’re miserable it’s the only thing that helps convince you that there was something great there, and it’s comforting to believe there was. But we all have our breaking points, and mine was the realization that I didn’t have the self-control to stay out of my past, so I made the decision to delete it all. Te only way to move forward is let go,
What's the Story, Dorie?
they have softened ad your leftover turkey pieces. Sprinkle in the salt, pepper, and flour, ensuring that
all sides of the turkey are coated. Cover and cook for 2-3 minutes. Pour in half a cup of wine, and let simmer for 5 minutes,
leaving the alcohol to cook out. Ten add the chicken broth, thyme, bay leaf, and parsley. Ensure that there is enough liquid to just cover the turkey. Cover and simmer gently for 10 minutes. Remove the turkey to a serving dish and set aside, while also removing the sprigs of thyme and bay leaf. In a large saucepan, melt 2 tablespoons of butter then
add your thinly sliced white onion and leave to simmer for 2 minutes. Ten add your chopped mushrooms again simmer for 2 minutes and finely add to this your remaining ½ cup of wine. Simmer for 5 minutes. Add your onion and mushroom mixture to your other
saucepan and bring to a boil. Cook until the sauce reduces thick enough to coat the back of a spoon. In a medium bowl, mix together the egg and cream.
Slowly drizzle this into the sauce. Turn up the heat and bring to a boil. Once it boils turn off the heat, season to taste, add the nutmeg and lemon juice. Pour the sauce over the turkey and serve with mashed
potatoes and fresh vegetables of choice, now that’s what I am talking about. Enjoy folks.
your once lover is going to make you numb to them and help you move on—I know this because I once thought that—wrong. Te more you look at their face, the more you’ll begin to hate it, and you’ll just spend your days angry about a person in a photo who no long- er exists in your life. So delete everything, and while you’re at it, un-friend them on social media, and for goodness sake
if their one of those people with an open profile, resist the urge; they’re just trying to taunt you. After months without looking at their memory and if you’re lucky having not bumped into them, you’ll eventually start to forget. Tat intense emotion you once experienced while seeing them will fade until one day, you’re over it. Seeing the photo a year ago would have
and perhaps that’s why many of us don’t. We hold onto things that used to be in hopes that they will be again. But, like a band-aid, I advise you to remove the memory of what is hurting you most and move on with your life. What you don’t see can’t hurt you, and the less you see of your ex and all memories of them the better. You might be thinking that over-exposure of
caused me great pain, but now, as I stared at two people I didn’t recognize, I felt nothing. Te world has a funny way of presenting you with things in perfect timing. In a state of utter confusion and sadness following a breakup, it’s hard to let go of what was and why it is no longer, but deleting the evidence of someone really cleanses the soul at a time you need it most. Tere will always be memories of that person who at one point meant a lot to you, but let those take place in your head—you’re brain has a lot more storage than a phone anyway.
Cleaning out the cell phone on a regular basis is always a good idea. It keeps old ghosts at bay. Smart Biz 15
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