The very best part of Thanksgiving is the day-after leftover turkey sandwich. We like ours on good white bread slathered with mayonnaise, a spoonful of turkey drippings or gravy, and cranberry gelée; a leaf or two of crisp lettuce; and a pile of thinly sliced breast meat seasoned with lots of salt and pepper. A cold glass of milk is our beverage of choice, although there may be a splash of last night’s Champagne left on the refrigerator door (with a small silver spoon hanging in the neck of the bottle to preserve precious bubbles). Better stick with milk.
Canal House Cooks Every Day by Hamilton & Hirsheimer, Andrews McMeel 2012.
Mark Bitterman, author of Salt Block Cooking, explains how to use a salt block for cooking, curing and serving food.