Footballs

Foods you enjoyed as a kid never taste exactly as you remember them; but sometimes you can get pretty close.

Today we made footballs according to the by guess and by gosh method. Using the old hand cranked grinder we ground up about a pound and half of leftover turkey (both white and dark meat) along with about the same amount of cooked Swiss Chard. Then we added about an ounce or so of grated Locatelli, about a teaspoon each of salt and garlic powder, and about a half teaspoon of pepper. I mixed that all up well, Alex and I tasted it for flavor, and then I formed it into footballs about two inches in diameter at the equator. I floured, egged, and breaded those; and then deep fried them.

Excellent! We ate them with mashed potatoes, leftover turkey gravy and swiss chard saute'd with garlic.

Now the question is whether they actually were different from Mom's because she used frozen spinach and we used the last picking of Swiss Chard from the garden (leaves only - the stems are now pithy); or whether 62 year old taste buds don't work exactly the same as 10 year old ones.

Either way they were very fine indeed. A very fine way to dispose of leftover turkey without having to suffer the taste of leftover turkey.