Ahwatukee Living’s Ask the Experts

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Turkey or Tofurkey Hours

Dear Living Inline Friends,

It looks like Thanksgiving week is almost upon us. We would like to let you know that during that week we will be open on Monday the 20th, Open on Tuesday the 21st and open onWednesday the 22nd.

Thursday, Thanksgiving day is the only day we will be closed during Thanksgiving week.

We will re-open refreshed and ready to serve you on Monday the 27th!

Have a Happy Turkey or Tofurkey day!

Sincerely with Thanksgiving Gratitude Jason, Elissa , Jenny, Chanda and Sandy

Living Inline
480-704-2787

PS- And here is an awesome recipe for a whacky Sweet Potato Polenta that just might add a little variety to the holiday table!

21/2 lb garnet yams, in 1 inch pieces
13/4 cup polenta (fine corn meal)
51/2 cup vegetable stock
1 tsp salt
1 small chipotle pepper, stemmed, seeded, chopped
3/4 cup yellow onion, finely chopped
11/2 tsp fresh garlic, minced
1/2 tsp fresh rosemary, minced
1 TB olive oil
6 TB honey
1/2 tsp salt
1/2 tsp pepper
2 cup corn kernels (fresh or frozen)
1 pint salsa
Bring stock, chipotle, salt to a boil. Add yams, simmer until tender. Strain yams, saving broth. Purée yams with 2 cups liquid.

In a medium saucepan, sauté onion, garlic, and rosemary in olive oil for 2 minutes. Add remaining cooking liquid and yam purée. Bring to a boil and whisk in polenta in a steady stream. Reduce heat slightly, cook until polenta pulls away from sides of pan, stirring constantly (20 minutes).
Remove from heat.

Stir in honey, corn, season with salt, pepper. Pour into lightly oiled 13" X 9" pan. Refrigerate. When firm, cut into squares.

To reheat, place in 350°F oven for 15 minutes.

Serve with salsa.

In Joy!

Living Inline

4221 E. Chandler Blvd #114
Phoenix, Az
85048
US

Posted on November 23, 2006