I had a hankerin’ for cranberry sauce the other day so I roasted a turkey breast. There is logic to that. Trust me.

We had turkey, dressing, mashed potatoes, gravy, roasted butternut squash, dinner rolls – and cranberry sauce out of a can. It was store-brand, not Ocean Spray. Ocean Spray still uses high fructose corn syrup and I don’t buy things with high fructose corn syrup.

The canned sauce more or less worked, but I really can’t wait until fresh cranberries are in the stores. I want the real McCoy!

So… I cooked a whole turkey breast which meant there was leftover turkey. A whole half-breast, in fact. I first thought hot turkey sandwiches, but before the thought completely formulated, Turkey Clubhouse Sandwiches took over.

One of life’s great pleasures is a turkey club made from fresh turkey.  They’re also a bit of a rare treat. So rare, that it seems the last time I made them – or, at least wrote about making them – was three years ago. And with avocado joining the traditional bacon, iceberg lettuce, and tomatoes on mayonnaise-slathered toast, it makes it all the better. The only thing that would have sent it way over the top would have been alfalfa sprouts. While I really do like them, none of the local stores carry them – and I ain’t driving out of my way for a sandwich ingredient. I’ll deal…

Victor lamented that we didn’t have frilly toothpicks or little umbrellas so we used a rather large umbrella pick for him.


It kept his dinner shaded and would have been perfect if it had rained while we were eating.

And to finish things off, I made a batch of potato salad.

I guess the goal is going to be making these again a bit sooner than three years. I think I can do it.