This past weekend was the Spring train show for the eastern division of the TCA. It's always a special weekend for Rod and I and this show was no exception. We left Thursday evening and drove as far as Breezewood. Then on Friday morning, we slept a little later than usual, had breakfast, and then drove to the show. With the price of gas, I had decided on Wednesday that some penny-pinching was in order.
We had some turkey breast left over from Easter, so Pam and I whipped up some turkey spread. We ground up the turkey, added some pickles and hard boiled eggs (also an Easter leftover) to the processor and then added some mayo, mustard,shredded cheese, black pepper, and seasoned salt. And, voila, turkey spread was born. I made 5 sandwiches on buns, and packed them in a plastic container. Pat made a loaf of chocolate applesauce bread, yummy by itself, but even better when made into sandwiches with some spreadable cream cheese. I cut the sandwiches in half to make them more finger-friendly, and then put them into another plastic box. Into the cooler bag they went, along with two ice packs, and our drinks of choice. We stopped at "The King" for dinner on Thursday night, but our bagged goodies were lunch and dinner on Friday. It was great that we had them since it was pouring rain when we stopped for dinner on Friday, and we didn't have to leave the car. I love just about anything made with turkey and our sandwiches were delicious. The next time, however, I may add a few dried cranberries for a sweet surprise.
Yesterday, we smoked a sirloin tip and it was a little dry. Great flavor though. After dinner, Pam dragged out the food processor once again. Out came the dill pickles, spicy brown mustard, more leftover hard boiled eggs, cheese and mayo. And she made what we call "roast beef spread". It makes great sandwiches, but we like it on Ritz crackers for a healthy snack.
So now I ask you - is making two kinds of spread in three days a rut or a roll? Well, let me tell you that if it's a rut, it's a pretty scrumptious one!