Still have Thanksgiving leftovers? Believe it or not, we do still. A large part of it was that things were packed for days in the coolers while we travelled and the other was that we ate last Friday with other family members. Finally, we still have a travel hangover.

Today I am making turkey soup.  I have yet to figure out exactly what the end form will be noodle or rice, leaning toward rice.  If I was thinking better last week, I would have done something about leftovers last Friday but it really didn’t occur to me until yesterday as I was planning dinners and thinking about how to use leftovers.

Going even deeper with this… this isn’t simply about using leftovers to make soup.    Yesterday, my mother-in-law had her first chemo here in Oregon.  My wife was the designated caretaker for this round and I was thinking it would be helpful for me to make some dinner to share.  

After a five days on the road on the road last week, I had my fair share of ‘snacks’  and fast food as well as eating out.  My general feeling about all of that is that it is not satisfying and leaves you only temporarily satiated. When you are a caregiver, it can be very tempting to give up on cooking and settle for temporary relief. 

Only having the perspective as a a caregiver, I think that is a much more difficult job than being the patient.  Sometimes you are walking on eggshells and sometimes you are wondering if there is an end in sight.  We still have all of the other aspects of life to manage, particularly the future.  The patients only focus is the current, it is the caregiver that is managing the future for the patient.

To get started, I am going to debone all of the turkey. It doesn’t have to be stripped but I want the bones to make the stock.  I also don’t want a lot of fat because that just sets on the top.  I have covered stock making before but as a refresher, I am going to add aromatics and set it on just under boiling if possible.  I want to try and convert all of the collagen and connective tissues from the bones into the broth. 

Ideally, that is when it is done but that also takes days of preparation before hand and if you don’t have days, it can be done the day of.   So, don’t let the planning stop you, remember Samin Nosrat said use water if you cant make your own stock, so this is the most important step for best results.

I used carrots, celery and onion along with salt and set it on the stove.  I gave it about six hours.  If I have the time, I am also going to cool and filter.  In this step, I can skim off hardened fat and remove all of the bones and vegetables.  It is not really a quality step but mostly for appearance.

I am going to dice turkey, and more carrots and celery.  I am going add rice and some parsley.  From there I will add salt and pepper to taste and that should be it.  I will probably serve with buttermilk biscuits and a side salad.  How does that sound compared to a Big Mac meal?

End Your Programming Routine:  I keep telling myself that I need to do more with food here.  Particularly the aspects that I like such as transforming leftovers.  We need to feed the souls of patients and the caregivers, as it is a difficult and many times thankless job.