#FoodTuesday #writingprompt

We went to a little Thanksgiving celebration where they had a whole turkey and nobody who likes dark meat except #4 Daughter, her AlmostMister, and me, so we got to take home lots of leftover bird.

#4’s AlmostMister is from out of state and had never had a Hot Brown before, so that’s what we did with the leftovers.

They’re called Hot Browns because they were created by a chef at the Brown Hotel in Louisville, Kentucky. The Brown uses cream along with the milk, but I didn’t. The Brown puts slices of tomato between the chicken (or turkey) and the sauce, but I didn’t. Tomatoes aren’t in season, and I don’t do grocery tomatoes if I can help it.

HOT BROWNS HOW I DID IT

• Texas Toast
• leftover chicken (or, in our case, turkey)
• mornay sauce (white milk gravy with cheese melted in, so butter, flour, milk, cheese) with salt, pepper, and grated nutmeg
• Parmesan
• cooked crispy bacon

Put the toast in the bottom of a baking dish. Put the chicken or turkey on that. Pour the mornay sauce over it all. Sprinkle grated Parmesan cheese on the top. Broil it until it’s brown and bubbly on top. Remove it and criss-cross bacon over the top.

We had one left, and that’s what I had for breakfast this morning.

Yeah, my sauce split a li’l bit. I think it’s because I added the cheese too fast.

This is easy, and it would have been quick, but #4’s contribution of bacon was thick-cut, so it took a while to cook properly.

A WRITING PROMPT FROM ME TO YOU: Something good comes too fast.

MA