But once past the initial awkwardness of "...and you are...?" we easily fell into a comfortable warmness of exchanging stories of kids and grandkids, fondly remembering those who have passed away, and recounting old stories (which are improved upon with each telling).
And we ate. What an amazing display--salads, casseroles, roast chicken, and desserts (crunchy, creamy, gooey--all of them wonderful) of all shapes and sizes. I decided to experiment on this group so surfed the internet for ideas on how to make a chicken salad with curry. There were no leftovers.
Carb Diva Turkey Curry Salad
1 tablespoon curry powder*
1/3 cup light mayonnaise
1/4 cup plain Greek yogurt
2 tsp. lime juice
3 cups diced roast turkey or smoked turkey
2 medium firm-ripe mangoes, peeled, pitted, and chopped
1/2 cup diced sweet onion
1 cup golden raisins
1/2 cup salted cashews, coarsely chopped
Place the curry powder in a small dry skillet over medium-low heat. Toast for 2-3 minutes or until fragrant. Watch carefully so that it doesn't burn. Remove pan from heat and immediately scrape toasted curry powder into small mixing bowl. When cool, stir in mayonnaise, yogurt, and lime juice. Set aside.
Combine remaining ingredients except cashews in a large mixing bowl. Add curry-mayonnaise dressing and stir gently to combine. Cover and chill at least 4 hours or overnight.
Add salted cashews just before serving.
*I used McCormick--a blend of coriander, fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper flakes, and ginger