2134 N Western. They still had thighs as of Wednesday when I was there, but I make no guarantees. I can't remember the less expensive ones I got for the holiday but I do know they were like $3 a lb. They also had Slagel Farms birds and parts.

tyrus wrote:

She would pour this mixture into one or two baking pans (large cake pans) and place biscuits over it and bake until the biscuits were done. It would result in warm biscuits over a turkey and gravy mixture.

Growing up in central Illinois, we did this routinely with leftover roast beef. We diced the leftover carrots and potatoes, maybe threw in some peas. Our "meat pie" had more of a broth than a gravy, but had the same biscuits on top. Yummmm

tcdup wrote:tyrus wrote:

She would pour this mixture into one or two baking pans (large cake pans) and place biscuits over it and bake until the biscuits were done. It would result in warm biscuits over a turkey and gravy mixture.

Growing up in central Illinois, we did this routinely with leftover roast beef. We diced the leftover carrots and potatoes, maybe threw in some peas. Our "meat pie" had more of a broth than a gravy, but had the same biscuits on top. Yummmm

This sounds great as well. I know that it was my favorite part of the "leftover" meals after Thanksgiving. My grandmother used all types of "biscuits/buns" from homemade to Pillsbury tube kind. I think the way I would go with my current options is the "take and bake" buns in the bakery section of my grocer. Sometimes the bottom of the homemade buns don't cook all the way through, so for ease of use - I think a parbaked bun may work best - although I did really like the Pillsbury flaky tube kind.

Hi,

My Dad came home from an event with lots of green beans. I was not in the mood for a green bean casserole. I opted for a Salad Nicoise, which did an excellent job of clearing some odds and ends from the fridge: marinated artichokes, olives, boiled potatoes and a shiitake vinaigrette, plus some other stuff.

I never think of this as a winter dish, though it sure did work out fine.

Regards,
Cathy2

Hi,

Yesterday's roast duck was made into an Asian-flavored stock (star anise, ginger, green onions). Peeled away any skin found to make cracklings.

I boiled several eggs. After they were finished, I added more water to cook some very thin Chinese egg noodles purchased at Woodman's. I salted the water, then learned not to bother next time. These noodles seemed to be already seasoned. They were initially over salty, though a little time spent in fresh water corrected this issue.

When it was time to serve, I placed a generous quantity of noodles into a bowl, then peeled and halved a boiled egg for each serving. I placed a quantity of duck meat on the side, then poured over very hot duck broth. Sprinkled sesame seeds and slivered scallions, then we finally had lunch.

What I really loved about this treatment: it did not feel like we were eating leftovers.

Regards,
Cathy2