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out, instead of buying one of each, he
pressed 11.
“I had 14 or 15
boxes of turkeys!”
he says. But the situation was a little
serious, too. “I’m
a guy who doesn’t
like waste, and I’m
always thinking
about hunger.” The
extra turkeys went
to feed the hungry.
Andrés’ holiday
stories are full of
happy accidents.
Like the time he
was celebrating
with a family in San
Diego and they put
the potatoes in the
oven and went out
for a walk in the
warm sunshine.
When they got
back, they realized
the oven temperature had been set
too high.
“The potatoes were the best pota-
toes I ever ate in my life,” he says.
“Outside they were unbelievably
brown and crispy, and inside they
were soft and yellow. We call them
the walking potatoes. You walk, and
when you come back, they are almost
cooked to perfection.”
Or the time he and his wife were
up until the wee hours stuffing 24 tiny
quails with a heavenly recipe of sau-
sage, pine nuts, almonds and sausage
mixed with apricots, prunes and rai-
sins soaked in brandy.
“And then we made the pecan
pie,” he says. “It was 4 or 5 in the
morning and we fell asleep on the
floor.” When they awoke, the pie
was as hard as a rock and “fragile
like a diamond,” he says. He cracked
it and tasted it. He had accidentally
created the most elegant brittle he’d
ever tasted.
You could take Andrés’ stories
as good advice: Don’t fret, because
even so-called holiday disasters
can be fortuitous. Indeed, your
