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LEFTOVERS . . .
may be in need of a re-brand. The term inappropriately suggests that they are not first choice - just the bits that are left behind. But if you miss out on these gems, you miss out on so much...
Besides the beauty of being able to enjoy already prepared food in a moment's notice - thereby reaping the immediate benefits of your previous toil - they are also ripe for new beginnings. Dor spent Saturday evening at a 'leftovers party', where friends old and new gathered to make a fresh community event out of a time that can feel as if the real celebration is dwindling. And since Friday, Tay has been building on the already enriching flavors of her festive meal: busting out turkey pot pies, using tart and fresh cranberry sauce to punctuate everything from yogurt to pancakes to oatmeal to ice cream, and turning turkey bones into stock that transforms into several other kinds of soup.
Leftovers are not always the end - in the best case scenario, they are just the beginning.
Tay + Dor
Co-Founders, Good Food Jobs
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tidbits...
what we’re reading / listening to / watching / noticing / thinking about / captivated by this Tuesday…
Speaking of things that get better over time, these spoon cookies only get better and better, days after baking them. PRO TIP // use a deep measuring spoon for these; you can make them any size you want, but we love sandwiching two half teaspoons together for the perfect bite.
The best thing I've eaten on this holiday, or any past one, is David Tanis' cranberry curd tart in NY Times Cooking. It might change your life.
Still inspired from reading Ruth Reichl's latest memoir, Save Me the Plums, Dor's Thanksgiving meal centered around Reichl's Turkey Chili, which engendered special gratitude around memories of 9/11, when the Gourmet Magazine staff headed straight for the kitchen and brought this recipe to ground zero to feed the rescue workers.
got a tidbit? drop it here for us, and you just might see it in next week's newsletter.
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