There comes a time after Thanksgiving when one can no longer
stand to see all that leftover turkey and one finally bites the bullet and
converts it into more or less creative dishes.
We reached that point on Sunday December, with the prospect of lots of
Christmas cooking ahead of us, Suzette, dragged in the large pot of turkey
broth we had made with a mirepoix (carrots, onions and celery) and herbs from
the garden and meat stripped from the turkey carcass, cooked into a thick stock
after Thanksgiving and I took the bags of PPI white meat and dark meat plus
mayonnaise and pickle relish from the fridge.
While Suzette made her noodle dough, I minced two stalks of
celery and two carrots and ½ onion and we heated and then strained the broth to
separate the liquid from the meat and we then put the freshly minced celery,
onion and carrots into the broth and I began picking through the solid scraps
remaining from the broth to remove as much of the meat from the bones and fat as
possible. I accumulated about three cups of meat, which we put into the broth
also. Then Suzette rolled out the noodle
dough cough and cut it into strips and then squares and I stirred the broth as
she put the squares of dough into the broth and we cooked the pot of Turkey and
dumpling soup for about another ten minutes to cook the noodles (dumplings). I poured out the last of the Handley
Sauvignon Blanc and we had a bowl of soup and a small glass of lovely white
wine for dinner.
Suzette then chopped up the sliced turkey in the Cuisinart
and added mayonnaise and pickle relish and made a large bowl of turkey salad.
Earlier on Sunday morning we went to Santa Fe with Willy and
met Amy for lunch at Cowgirls on Guadalupe a little before noon. The day was clear and warm, so we sat outside
on the patio. I like Cowgirls, because
the menu is diverse and offers a wide range of choices from semi-elegant, like
pear and arugula salad and corn beef hash with poached eggs and Hollandaise
Sauce to down scale comfort food, like Mexican food, hamburgers and BBQ. Suzette ate the corn beef hash and poached eggs
special from the Sunday Brunch portion of the menu. I ate a red pear salad with candied pecans
and arugula from the Autumn Menu, Amy had Huevos Rancheros with green chili,
fried potatoes and black beans from the Sunday Brunch menu and Willy ordered a BBQ
brisket plate from the regular menu. Willy
and I had ordered other items but they were not available so we changed without
any aggravation. The girls ordered Bloody Mary’s that were
brought a few minutes after 12:00 noon.
After lunch Amy went back home and we then went to the Fine
Arts museum and the History Museum. The
Fine Arts Museum was celebrating New Mexico’s Centennial by mounting an Exhibit
of 14,000 years of New Mexico Art, ranging from beautiful 14,000 year old Clovis
points to Modern art, such as a recent piece of fused glass by Judy
Chicago. I was surprised to see two
Kenneth Chapman watercolors. Both were
renderings; one of the School of Anthropology on Museum Hill and the other of
the Fine Arts Museum in which we were standing.
I do not know if Chapman took a role in the design of the museums or
simply served as draftsman of the renderings, but it was great to see the
prominence with which his contributions were treated. Upstairs
was a traveling show of fused colored glass, called Chromatic Fusions that was
interesting, also.
We then walked over to the History Museum to see the Ronald
Woodman photos. There was a great wide
angle shoot from the top of Tome Hill showing the long line of pilgrims trekking
up Tome Hill and the entire Rio Grande Valley around Tome and Los Lunas. We tried to identify Suzette’s facility, but
could not. The History Museum also had
an exhibit of religious art including a recent handmade Bible and a number of
photographs of the religious diversity of New Mexico from Moradas to Buddhist
Monasteries.
We then walked to the Sweeney Convention Center and saw the
Spanish Winter Market and then drove to the Railyard and walked through the indoor
Flea, while Willy went to REI.
After dropping Willy off at Amy’s in El Dorado we drove home
and began to put together the turkey dishes described above.
Bon Appétit
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