Oh man, move to San Diego and open a taco stand – unbelievable, and, after 36 years here, I’m a good judge…Lovely post, as always! ps Successful taco stands make the big bucks here – can I be your sous chef?
We did a leftover exchange with some friends of ours who made Asian food for Thanksgiving. Since I don’t like turkey, I was more than happy to give some away.
Emily, there’s not much of a “recipe” really, but I’ll tell you what I did: Made a standard miso/dashi soup base, cooked some Chinese noodles (the ramen-type) separately according to the package instructions, added them to the broth, then put in sliced baby bok choy, shiitakes, and watermelon radishes. Seasoned it up with tamari to taste. That’s it – simple as can be, and so tasty. I could eat miso ramen every day.
Creamed spinach with a fried egg on top, and chicken pot pie with cranberry sauce. So good. That cheese photo up there is just killing me, by the way.
Oh man, move to San Diego and open a taco stand – unbelievable, and, after 36 years here, I’m a good judge…Lovely post, as always! ps Successful taco stands make the big bucks here – can I be your sous chef?
Thanksgiving rissotto is what i did with my left over this year. That is, after i got sick of thanksgiving sandwiches.
jen–tell me you’re going to post a recipe for the soup in the first photo?? pretty please?
We did a leftover exchange with some friends of ours who made Asian food for Thanksgiving. Since I don’t like turkey, I was more than happy to give some away.
Wow, that Sunday brunch, followed by those hand cut noodles…LOVE!
Mmm, everyone’s leftovers sound wonderful🙂
Emily, there’s not much of a “recipe” really, but I’ll tell you what I did: Made a standard miso/dashi soup base, cooked some Chinese noodles (the ramen-type) separately according to the package instructions, added them to the broth, then put in sliced baby bok choy, shiitakes, and watermelon radishes. Seasoned it up with tamari to taste. That’s it – simple as can be, and so tasty. I could eat miso ramen every day.