Thanksgiving is finally over!

LOCATION: Our tiny house in Mission, Texas
WEATHER: Beautiful. Sunny. High 80

When I last bought coffee at the grocery store, the coffee grinder must have not been working, as the ground coffee came out much too coarse to use in our coffee maker. So using our Mexican mortar and pestle (aka being cheap and not wanting to buy a regular coffee grinder), I ground up the coffee into a finer grind…

On our way driving out of our village, George spotted a gas grill marked “Gratis” sitting in someone’s driveway. Not wanting to pass up free stuff, we loaded it onto the back of the pick-up and took it home. He thinks it will work very well.

I have been working with our community’s quilting group on a project. My aunt and uncle in Canada gave me a quilt that my great-grandmother made. The quilting group here says it is too fragile to mend to use as a quilt, and suggested that they “deconstruct” part of it and put it in a shadowbox. I bought the shadowbox. My aunt is sending me my great-grandmother’s needle, thread, and thimble that I will add to the display. I will also frame this photo showing several generations – my mother, grandmother, great-aunt and the quilter, my great-grandmother

We ran a few errands, including a stop at the grocery store to buy some cherry juice which is supposed to help George with his gout. And, I was able to pick up a book from the library to read for our community book club group. A successful outing.

Well, Thanksgiving is finally over! You will be relieved not to read about any more Thanksgiving dinner leftover meals!

DINNER: I found this recipe that called for chicken, but I substituted the last of the Thanksgiving turkey for the chicken. It is a Tex-Mex type of pizza. We really enjoyed it…….Using store-bought pizza dough (the Pillsbury kind in the cylinder), I lined a Pyrex 8X11 pan with the dough. I topped it with taco sauce, slices of red onion, some drained black beans, chopped green pepper, canned chopped green chilies, the diced turkey that I had dredged in Mexican herbs (like cumin, cayenne), a tomato, and a blend of Mexican cheeses. Bake for 15 minutes at 400.

There was more pizza dough than I needed, so I lined two small, round ramekins with the remaining dough and made mini-pizzas. Using leftovers, I made one with kind of a Greek twist- feta cheese, artichoke hearts, kalamata olives, and green pepper bits. The other one is Italian style – salami slices, tomato sauce, zucchini dice, mozarella and parmesan cheeses. They will be great to warm up for lunches.

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