11-22-2021 Prompt: Leftovers Concoctions or Creations

This week with Thanksgiving soon on us a prompt relating to the holiday was chosen. The orginal prompt was: Describe the best leftover creation you’ve ever concocted. Make one up if you never stooped to using Thanksgiving leftovers for a month after the holidays. Whether it’s a sandwich with all the ingredients or desert mixture with six different pies, make it awesome and make it tasty.

The group is always told your response whatever it may be is the right response. Any who read these responses will realize it isn’t always about Thanksgiving or a typical holiday meal.


The two of us enjoy a large Thanksgiving dinner with all the trimmings. There is no such thing as a small two-person turkey. Even after giving the dogs a share, the leftovers barely fit in the fridge. For the following week we work on finishing this fridge full of food. We have sandwiches, we have cold plates, we have vegetables, yams and potatoes. Normally we don’t have dessert, but this week we have dessert everyday including pumpkin pie, trifle and chocolate cake. We’ve tried every combination of these staples, fried them, microwaved them and mixed them all together in traditional combos like bubble and squeak. Finally, we put everything into a big soup pot, which we boil for hours to get another week’s worth of delicious soup for our lunches.


Stephen Smith


Supper that evening along Puget Sound’s Henderson’s Inlet was made with leftovers from the previous days of our survival training hike. Richard Glover’s mother, the original hippy in 1953, would’ve nodded her approval of our recipe.

Ingredients: two good sized bay oysters simmered in their shells on our fire’s coals the previous evening; my hat’s crown brimming with stinging nettle tops plucked before yesterday; a couple of “tortillas” rolled from cattail root starch and protein without the stringy fibers; softened rose hips; and white alder wood ash condiments instead of salt and pepper.

Richard thickened the cattail paste and rolled each of us a couple of tortillas on my metal canteen’s side.

The nectar poured from the oysters was simmered again in the large gaper clam shell on the coals as we’d done the evening before. It absorbed each nettle top dropped in while softening tiny hypodermics holding formic acid. Sting neutralized, our potherb was ready.

We chopped the oysters into random bites and stirred them into leftover cattail flour and some simmered nettle. That mix made our stuffing, a la sans turkey or whatever bird. My arrow had missed the ruffed grouse poking its head out of the beach forest next to where we picked up the oysters.

Several frozen then thawed soft rose hips with tough seeds removed formed a kind of sauce with oyster nectar and wood ash.

With all those good eats who had room for pie? We chewed down on sculpin sushi, graced with neither rice nor seaweed, for dessert.

Donavin A. Leckenby


I’ve done a lot with leftovers over the years. From Sandwiches to enchiladas to soup. But one of my all time favorites is mashed potato pancakes. A hit every time!

Meleesa Stevens


Contemplating the diverse ingredients, I had left over after our Thanksgiving dinner I looked in the fridge bewildered.

Turkey wasn’t going to be one of the ingredients as the twenty of us had picked the bird clean, no stuffing or green bean I casserole left either. I had a cup of jellied cranberries, the wild rice I hadn’t needed for my stuffing, an extra package of cream cheese and about one-half cup of chopped pecans.

I stood considering my unusual food stuffs and had a flashback to an appetizer I’d made for a neighborhood gathering in the summer. Three of these items were in the recipe for the appetizer: the wild rice, the cream cheese and the chopped pecans. The only difference being the recipe called for mango chutney and I had none of it, but surely the jellied cranberry would be a good substitute.

I combined the cream cheese with the wild rice and jellied cranberry. Added some spices and put my bowl in the refrigerator to chill. Before our evening meal I formed the chilled mixture into two-inch balls and rolled them in the chopped pecans.


Christine Howard

11-16 -2021 Respond to the word Fly

Those fireflies are so magical! I remember going camping in Ohio on a river. The air was warm and moist-unlike where I came from namely Seattle. Moist meant cold and rainy…so on with my story…The dark rolled into our camp space and the forest was full of twinkling lights. Never having experienced this phenomenon, I was dazzled! Another nine-year-old called from their camp site to “catch them and put them in a jar” Well, the new world order had just begun for me. The firefly was my muse. I painted pictures of them. I wrote poems. I did research on their gift of light. Oh, how I love those fire flies.

Carol Taylor


Observing eagles, hawks, falcons and vultures can reveal to a careful watcher many unique variants of avian flight.

How long might one watch a vulture and never see it flap those black edged wings with gray primaries?

How fast must you search the sky to glimpse a peregrine falcon stooping at near two hundred miles an hour?

One may watch a marsh harrier skimming just two feet above the reeds and sedges then pounce on a frog or mouse. It’s hawkish white tail base absorbed into the green-black of the watery swale.

Watching eagles should thrill everyone. Quite lucky persons may spy a working imperial Aquila, whether white bald or golden bronze. Balds mug ospreys to steal their trout servings and sacred goldens tear three-black-tipped jacks from tops of their spy hops as they try to escape becoming rabbit meals for nestling eyas eaglets.

Soaring and diving are only imitated by humans and poorly at that. All natural flight is magical but I’m empty and sad because it’s not a skill of mine.

Donavin A. Leckenby