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From Me
to You

DianeDiane Margolin
Publisher of
The Santa Monica Star Newspaper

(Continued from Monthly Columns)

To top it off, I lost my voice. Slowly, it is coming back.

My first thought was to get some chicken noodle soup from Fromin’s delicatessen. I always ask for the matzoh ball to be in a separate container so there is more room for the broth. I also ordered their oatmeal, which is so delicious. It has a wonderful flavor, topped with milk, brown sugar and raisins.

I’ve been thinking about making a turkey for dinner. It’s never been a simple process. The memories of the turkeys I’ve made in the past came flooding back. The first turkey I attacked was when I lived in Las Vegas. I was teaching elementary school. The students would bring their animals to school. Karen brought her frog.
We kept it in the office. I was always trying to put up a brave front, but I wasn’t so fond of some of their pets.

The day I planned to make the turkey was when Gaylord brought his gila monster in a pillow case. I reluctantly touched it, but it wasn’t a fond memory.

When I got home after school, I pulled out one of the bags from inside the turkey. It felt icky, remembering how the gila monster felt with its rough, scaly, bumpy back. I did not know that there were two bags to be pulled out from the turkey or what you were supposed to do with them once they were out.

We had company for dinner. Our guest was so well mannered. The turkey wasn’t ready until 9 p.m., but no one complained.

After that experience, I learned about Butterball turkeys. I made those from then on when we had company, especially at Thanksgiving. I also learned what to do with the contents inside the turkey. Eventually I became a food editor on a Las Vegas newspaper and ended up writing two cookbooks.

But, one can always learn new ways to prepare food. When I lived in New York, I was the activities director at a large apartment complex. After our employee holiday party, the maintenance manager gave each of us a 19 lb. frozen turkey. I put it in a big black trash bag and dragged it across the plaza down the stairs to the lower level where I caught a taxi home.

Luckily for me, I got a talented driver who gave me the best recipe for preparing a non-Butterball bird.
He said to scoop out the insides and put a cut up orange, onion, and piece of celery inside. Cover the top of the bird with oil and seasonings. You put about 1/2” of water in the pan and then cover the pan tightly with foil. It is almost like steaming the turkey. It was delicious. Can’t remember how long you cook it, but that you remove the foil for the last 20 minutes or so to make the top of the turkey a glistening brown. I’ll figure it out before I try to prepare one again.

If you have a good turkey recipe, please share it with me.

Best wishes to you all for a happy and healthy new year.



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