The author writes by way of preamble, It is unpolished. It may be emotionally unsatisfying. The writing may be overly twee or overly gross or overly both. The art is occasionally rough. To which I say "whatever", because I thoroughly enjoyed it.
sannalim, I received your delightful Christmas card/picture and message today -- thanks for the lovely thought and the kind words!
I am going to try to write something today. We'll see how far I get. I'm afraid to even mention what I'm writing lest I jinx the whole process, but I had something of an epiphany about a certain fictional character last night just as I was drifting off to sleep, and it was far too cool for me to just ignore it...
(Hint: The proposed title of the fic is "Galatea". See if you can guess the fandom and the characters just from that.)
I am eating the leftovers of this wonderful casserole for lunch, and since it is a great use for all that extra turkey that tends to sit around after the holidays, I thought I'd post the recipe here. It's rich and savoury and has a nice crunch to it, and it's easy to throw together early in the day and keep in the refrigerator until it's time to heat through for supper. It also freezes well.
TURKEY ALMOND CASSEROLE
5 cups diced, cooked leftover turkey (or chicken)
2 cups diced celery
3 cups cooked rice
1 8 oz. can water chestnuts, sliced (optional)
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup mayonnaise
2 tbsp. chopped onion
2 tbsp. lemon juice
1 tbsp. salt
3/4 tsp. white or black pepper
1 cup sliced almonds
In a large bowl, mix above ingredients together and put into buttered 9" x 13" baking dish.
1/2 cup sliced almonds
3 cups crumbled corn flakes
1/3 cup butter, melted
Mix above ingredients together and sprinkle on top of casserole.
Bake at 350 F for 35 to 45 minutes. Can be prepared ahead and refrigerated until baking.