Have you been to the toy store lately? As December fast approaches, I'm spending more time in the toy aisles these days, and becoming less and less sure of what I'm going to buy the little ones this Christmas. Who needs another toy that entertains for less than a day, then is left to become a tripping hazard like so many other toys!
Anyhow, Monica Brady, local mom of twins/product reviewer/creator of mommybrains.com was on the show today. She reviewed a home made soda maker (she's actually giving one away), a high tech bingo game that now includes a DVD, a "Scene It" travel game that can go with you on the road, and a Wii/Build A Bear game and promotion going on this month to benefit The Ronald McDonald House of So Cal.

Cool stuff. Check it all out under my Your Family segment on Fox40.com
Again to reach Monica and to learn more about her participation in "Walmart's 11 moms," it's www.mommybrainreports.com

Following the Big Turkey dinner... comes the question... what to do with all the leftovers?!?!
Lunch In A Box creator Deborah Hamilton joined me on the show for some great alternatives.
Take a look inside our "Your Family' segment.

Below is an option for the leftover potatoes!

Turkey Curry Croquettes

2 cups leftover mashed potatoes, cold
1/2 cup leftover turkey, diced
2 tsp curry powder, such as Madras curry powder
1/3 cup flour
salt & pepper
1 large egg
2 Tb cold water
1 cup dry, coarse bread crumbs, preferably Japanese panko
1/4 cup vegetable oil

In a medium bowl, mix together the cold mashed potatoes, turkey, and curry powder.

Set up your breading station with three shallow dishes or plates. In one dish, combine the flour, salt and pepper. In another, beat the egg and water together with a fork. Put the bread crumbs in the third.

With your hands, form mixture into oblong patties 2 inches wide, 3 inches long, and 3/4 inch thick. (If deep frying instead of pan frying, you may also make 1.5-inch balls or 2-inch long barrel shapes.)

Lightly dredge the croquettes in the flour, patting off excess. Coat the floured croquettes in the egg mixture, then the bread crumbs. Set on a cooling rack set over a tray to await frying. (The patties may be made in advance and frozen at this point, and fried later while frozen.)

To pan-fry, pour the oil into a large, preferably nonstick skillet, and turn heat to medium high. When the oil is hot, gently add as many breaded patties as will fit very loosely. Fry 1.5 minutes per side, or until golden brown and crispy. Use a slotted spatula to transfer to a cooling rack or a plate lined with paper towels to drain.

When they are all done, serve immediately with a dipping sauce such as stone ground mustard, tonkatsu sauce, cranberry sauce, curry mayonnaise, or ketchup.
Note: To deep fry, pour enough vegetable oil into a deep pot to come 3 inches up its sides, and heat until the oil reaches 350 deg. F. When the oil is hot, bubbles will form around a bamboo or wooden chopstick touching the bottom of the pot. Put in as many ball- or barrel-shaped croquettes as will loosely fit without crowding. Fry for 3 minutes or until golden, using a slotted spoon to periodically turn the croquettes in the oil to ensure even browning. Transfer to a cooling rack or a plate lined with paper towels to drain.