What matters really is the thought

Archived | December 5, 2011 | By

Listened to the show Saturday and it was not bad. I spent Saturday doing house things and cleaning a bit and getting ready for Christmas. I’m so glad worm season is over, I have to say. Not that I don’t like worms but my goodness, after a while a person gets tired of scraping them up off the garage floor. They don’t do much but poop, which makes fertile soil and for which I am grateful, but I am glad to not have that smell around for a spell.
It’s cold out there but I’m not complaining. As I’ve said, it’s part of the whole deal of living here and warmth takes on a whole new meaning. If I WERE to complain about this season, I would put forth the issue of commercialism. My gosh. I was still wearing my vampire pastry maker costume when the Christmas bulbs went on the shelves, and why a person would wait in line for hours on Thanksgiving Day is beyond me.
And the list. I am a list person, and I love lists, but trying to get separate lists for the kids to people to avoid gift repetition is a bit of a pain in the backside. What happened to impulse, to spontaneity? I get it, of course, and I’ll play. People are busy and lists make it easier. But this year I’m going off the beaten trail with my own gift buying and finding things I stumble upon and purchasing in the spirit of serendipity and risk and fun. We’ll see how it goes. Got my mom something lovely yesterday, and who knows whether she’ll like it. I think she will. She likes red, and warmth, and, after all, clicheish as it may sound, what matters really IS the thought…
Comfort foods galore, and if you have leftover turkey in the freezer, pull it on out. I’d suggest using extra dough cut in seasonal shapes to decorate this pot pie, if you’ve extra time and feel like a bit of fun.
Turkey Pot Pie
6 T butter
6 T flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
Salt, to taste
2 cloves garlic, pressed
1/2 tsp black pepper
4 cups cubed cooked turkey or chicken
1 lb. frozen peas, carrots and onion mixture
Crust for a two-crust pie
In a medium saucepan, melt butter over medium-low heat with the garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in broth until absorbed. Add the milk slowly, stirring constantly so that lumps don’t form. Season with salt and pepper. Cook, uncovered, at a low simmer until the sauce has thickened, stirring occasionally. Cool for at least 30 minutes (may be made a day ahead).
Thaw the frozen peas, carrots and onions for 15 minutes. (Note: you can use 12 oz peas and carrots with 1 whole fresh onion, chopped).
Lightly butter a deep dish pie pan or shallow casserole. Line the bottom of the dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and crimp the edges, if you wish.
Bake at 425 for about 40 minutes or until golden brown.