We’ve been dining on what remains of a half wild turkey breast since our Thanksgiving feast. All four pounds of it.
Today I froze the remainder for a future day but not until I reserved some for fried rice this evening.
Finished
it with the last fresh egg in the fridge, scallions and imported Thai
fish sauce. (Smells like sweaty feet but adds incredible umami).
That spring gobbler is the gift that keeps on giving.
Pretty good chow if you can get it…..
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