4 thoughts on “The Day After”

  1. I really do not like turkey. Even brined it still tastes a little bit bland.

    Hence the ham for Thanksgiving. Much more flavor.

    But in order to give the traditional bird at least a walk-on role (no text, won’t get a Union card for it), I served rolled up slices of smoked turkey, filled with white asparagus and a hint of Hoisin sauce, as starters.

  2. Hoisin sauce is one of my secret “kitchen weapons.”

    Always delicious, if used sparingly.

    At touch too much – disaster.

Leave a Reply

Your email address will not be published. Required fields are marked *