We came home on Sunday with a turkey carcass from Mojo's and
a very meaty hambone from Mom in VT. On the left is turkey
stock which usually is turned into turkey noodle soup, but
eighth grade daughter requested a velvety potato-cabbage
soup instead. Usually, that soup is made from the remnants
of the corned beef, cabbage, and potato pot. The contents are
boiled and pureed with a stick blender until smooth. Cream
of Saint Patrick's Day. They love it.
On the right is the ham stock with celery, carrots, and onions,
a bag of split peas, chopped garlic, thyme, and bay leaves.
The ham bone was removed and the ultra-tender meat was
cooled and broken into chunks to be added later. Again,
the soup was zapped (foodie term for pureed) and seasoned.
I cook for my family every day, but today I thought of our
friend Kelly while making this soup. All you need to do is
tell me once that you really liked something I made, and I'll
think of you every time I make it from then on.
I made a pizza on Sunday night quickly, no fuss, because we
were tired and I didn't want to use every pot in the house like
I usually do. Again, I used leftovers to top the pizza: 2
microwaved potatoes from last week, a half of an onion in the
veg drawer, and a piece of kielbasa from the freezer. The plain
half was for my non kielbasa-eating wife. Eighth grade
daughter dove in mouth first. Save all leftovers - throw nothing away.