Eastside Road, December 5, 2016—IT HAS COME to this, and I have no complaints at all. Cook did a little online research and found a recipe by our old friend David Tanis, who now writes a food column for the New York Times. It involves leftover turkey, of course; onion, celery, carrot, scallions, garlic, and cilantro; and lots of spices: cumin, coriander, black pepper, cinnamon, Cayenne.
And more, added at the end: avocado, jalapeños, and lime wedges. And tortillas, cut in strips, and laid across the top.
Delicious. Green salad.
Timorasso, Derthona, 2016