Happy Thanksgiving!
I flew back from California yesterday and am still exhausted.
This morning we slept in, then spent the rest of the day cooking for no one but ourselves, and enjoying the lack of any other people around. It was really nice. I made pasta from scratch for the Turkey Neck Soup, and we made our best pumpkin pie yet from last year's blue hubbard squash. (This year's blue hubbard squash is sitting on the mantlepiece, topped with Zombies, waiting to be roasted and pureed). Soup, Turkey, pan-dripping gravy, last year's cranberry sauce, sausage cornbread stuffing, pie, and sparkling cherry-apple cider. Delicious. We decided to wait and make the stuffed pumpkin on Sunday. Golly I love Pumpkin Stuffed With Everything Good. And we will have soup for days.
The soup is something special. Here's what it's made of:
Turkey neck
Water
Onion
Celery
Homemade noodles
Salt
Pepper
My grandmother made this. Traditional Italian Thanksgiving food, if you will. You take the turkey neck (I had one saved in the freezer, so this was a two neck soup) and boil it in your pot while the turkey is cooking. When you've boiled it to death and have a thin broth, you pull out the neck and shred the meat off of it. The neck meat goes back in the broth, plus onion and celery slice paper thin - you should be able to see through them. You also want homemade noodles - wide flat fettuccine style noodles (ideally about a fingernail wide) broken into 1-2 inch pieces. Salt and pepper to taste. When the noodles and vegetables are cooked, the soup is ready. It's a very light, thin soup that makes the first course in the Thanksgiving feast, topped with grated cheese. It's very practical, because you can serve it while you're still waiting on the Turkey, and it doesn't fill you up. And it uses a part of the turkey you would otherwise throw away. It's also delicious.
I went all out today and just made a cup of pasta from scratch. It felt really nice to just make everything ourselves, but with no fuss or stress about things finishing on time. And now we have something like two gallons of the stuff. Which is great because neck soup is awesome. Tomorrow I go back to work and will try not to be too jetlagged.
Happy Thanksgiving one and all, and be well and happy in all that you do!
This morning we slept in, then spent the rest of the day cooking for no one but ourselves, and enjoying the lack of any other people around. It was really nice. I made pasta from scratch for the Turkey Neck Soup, and we made our best pumpkin pie yet from last year's blue hubbard squash. (This year's blue hubbard squash is sitting on the mantlepiece, topped with Zombies, waiting to be roasted and pureed). Soup, Turkey, pan-dripping gravy, last year's cranberry sauce, sausage cornbread stuffing, pie, and sparkling cherry-apple cider. Delicious. We decided to wait and make the stuffed pumpkin on Sunday. Golly I love Pumpkin Stuffed With Everything Good. And we will have soup for days.
The soup is something special. Here's what it's made of:
Turkey neck
Water
Onion
Celery
Homemade noodles
Salt
Pepper
My grandmother made this. Traditional Italian Thanksgiving food, if you will. You take the turkey neck (I had one saved in the freezer, so this was a two neck soup) and boil it in your pot while the turkey is cooking. When you've boiled it to death and have a thin broth, you pull out the neck and shred the meat off of it. The neck meat goes back in the broth, plus onion and celery slice paper thin - you should be able to see through them. You also want homemade noodles - wide flat fettuccine style noodles (ideally about a fingernail wide) broken into 1-2 inch pieces. Salt and pepper to taste. When the noodles and vegetables are cooked, the soup is ready. It's a very light, thin soup that makes the first course in the Thanksgiving feast, topped with grated cheese. It's very practical, because you can serve it while you're still waiting on the Turkey, and it doesn't fill you up. And it uses a part of the turkey you would otherwise throw away. It's also delicious.
I went all out today and just made a cup of pasta from scratch. It felt really nice to just make everything ourselves, but with no fuss or stress about things finishing on time. And now we have something like two gallons of the stuff. Which is great because neck soup is awesome. Tomorrow I go back to work and will try not to be too jetlagged.
Happy Thanksgiving one and all, and be well and happy in all that you do!