Food Historian

Thanksgiving is behind us now and what to do with all that's left? Here in our home, once we've had our fill of turkey sandwiches with Hellmann's REAL mayonnaise (of course!) on fresh, squishy white bread, we make turkey stock and then it's promptly on to turkey pot pie and squash soup for us.

Because we're basically all incredibly tired of turkey at this point, making a giant pot of soup now seems pointless so we reserve enough stock for the squash soup (about 5 cups) and the turkey pot pie (about 2 cups) and we simply freeze the remaining stock for some wonderful Winter soup cookery.

Here's how we do it.

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Even if you can't take it with you, you can usually order it up online or by phone as long as you have a credit card. I continue to enjoy my favorite Seattle coffee from Caffe Ladro every morning right here in my own kitchen, and I get the tartest dried sour cherries from Tadco, the ingredient warehouse in Rochester NY.

Here is my Mom's spinach salad recipe.

As you can see, it is a well seasoned treasure! I found it tucked inside her main cookbook which was a Betty Crocker with a ring binding. The cookbook had a red and tan cloth front with factoids printed on the inside covers. I distinctly remember this salad being served while I growing up - it was the introduction of Bacos and an alternative to the only salad we'd ever known as kids - ICEBERG!