If you make the recipe as I posted it, nobody is going to get a buzz from consuming the finished dish because the alcohol will have “cooked out” of it, but the potent, and I do mean potent, flavor remains. It is strong, friends. Some of us are still coughing and clearing our throats. If I do this one again, I expect I will use 3/4 c. water and only 1/4 c. Madeira.
Otherwise, our Thanksgiving meal was very well received. Mom made a new pie recipe — a cranberry streusel number that was delicious albeit rather tart. Most agreed they liked it best with a scoop of vanilla ice cream served alongside.
I enjoyed the whole day, or rather the whole weekend, because now that our chicks are beginning to leave the nest the whole time they are here with us feels like one large holiday. Tomorrow is back to regular life, which isn’t a bad thing at all. I hope to use the turkey carcass stock I made in a new-to-me soup. We’ll see how the day unfolds.
Now get up and go cook something good, or at least eat some good leftovers. Which leftover Thanksgiving dish lasts the longest at your house? Is it because it is the least-liked or because it is so loved that you make plenty of it?
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