Welcome to FTC!!!
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Want to see the final product, too. 
Dang. Photo of finished product came out blurry and we eat very fast. Great on brioche bun with Kraft American cheese on both patties of the double cheeseburgers, pickle on the side.
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First ratatouille of the year. Good except I should have used less eggplant and more zucchini.
Served with polenta and cheesy beans.
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leftover polenta casserole with Costco kebabs, tomato sauce with onion, Kiolbasa sausage, thyme, and oregano, mozzarella, and cheddar
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c/o my personal breakfast chef
Mostly egg white omelette w/ spinach & mushrooms and assorted garnishes
Mixed fruit bowl
Venice farmers market ingredients: Lily’s eggs, Harry’s Berries strawberries and tomatoes, Weiser Farms melon, Jyan Isaac bagel & cream cheese, El Machete avocado salsa
Everything else: Whole Foods or Ralph’s
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Now that’s a familiar-looking recipe! How was it?
Pretty good. I wouldn’t make it again, but now I know what it’s like. I don’t think I’d ever had a Tater Tot.
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I recall most all hot dishes being warm and comforting while also salty and gloopy. Always appreciated any bit of crunch, whether from the topping or the addition of water chestnuts or celery. They were great as an early supper when visiting midwest family in the winter!
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I think the dish would probably have been better without the turkey. The meat to veg and potato ratio seemed too high. A lot of otherwise similar recipes had only one pound of meat. I think I’ll add a can of corn to the leftovers. Maybe also some chiles or chili seasoning to make it less bland.
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Tater tots were a huge part of my childhood (and my favorite part of grade school lunches!).
Never heard of them in cream of mushroom soup, although that sounds delish.
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Ore-Ida started selling Tater Tots a couple of years after I was born and they didn’t catch on right away.
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I turned the leftover hotdish into unphotogenic sort-of chili by adding adobo spice mix and cans of corn, black beans, and diced green chiles. Served with Marsh Hen middlins (rice grits), which are surprisingly delicious.
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At the farmers market I found this kind of tomato I know from Rome, when it’s ripe it’s red on the inside but green on the outside. Great flavor and a firmer texture than say beefsteak. Delicious.
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The tomatoes looks gorgeous.
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Yeah, I need to go buy some more tomorrow.