Leftovers: The Best Part of Thanksgiving

You’ve planned and shopped for weeks to get ready for Thanksgiving. You’ve cooked for two days, maybe even three. You’ve polished Granny’s Grand Baroque silver, gotten out the good china — the bone with the gold band not the pink flowers because that’s too summery, ironed the napkins into perfect rectangles, and arranged the flowers…

Creamed things on toast

With Thanksgiving looming before us, it’s time we had a little cooking lesson. I am going to share with you the the first thing Mama taught me to cook. With this recipe she gave me the key to making most anything reasonably palatable, using up leftovers, and making the perfect gravy. Just this one basic…