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The Traveling trio  love a traditional Thanksgiving turkey dinner, and tasty sandwiches the next day.
During this holiday, The Hills will  be feasting  on conch instead of turkey in the Turks and Caicos and judging the Conch Festival. However, we will find a way to enjoy this turkey treat when we return.
Turkey, cheese and fruit sandwiches
Ingredients for two sandwiches
4 slices of thick crusty bread
2 -3 tablespoons honey mustard
1/2 lb of sliced roasted turkey
4-8 slices of Brie, Cheddar, or goat cheese
4-6 slices of apples. pears, plums, nectarines or figs
Salt and pepper
Method
Spread fresh bread slices with honey mustard-or one slice if open-faced.
Top with turkey, cheese and fruit.
Season with salt and pepper.
We  turn this tasty turkey treat into a meal with a bowl of vegetable soup, an arugula salad and a crisp white or rose wine.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
