Thursday, November 29, 2007

Upcoming Menu

What's for Dinner
Originally uploaded by Kelly Ferry
Friday - Tacos

Saturday - Homemade veggie soup (should be great after a cold day at the parade - plus makes good use of the leftover turkey bones waiting in the frig)

Sunday - Fried Chicken, Mac & Cheese

Monday - Spaghetti

Tuesday - Gwyn's Chicken Casserole

Wednesday - Salmon Stew

Thursday - Meatball Subs

All subject to change due to time, temperament, and attitudes!!! :-)

Note: "Some people carve their turkeys and hams in the kitchen, and just lay out a platter of meat, and some do their carving at the table. Either way, make sure to save those ham bones and turkey carcasses. Put the turkey in your biggest stockpot, fill it up with water, and toss in a roughly chopped onion, a couple of chopped up carrots and some celery. Add some garlic, (fresh, dried, whatever) snap a lid on it, and bring to a boil. After it boils, skim the top, then reduce the heat to a simmer. Check it periodically and add water if you need to. Simmer this for as long as you can, 24 hours is what I do, and it makes the best stock, but 8 or 12 hours is fine if that's all you have. Let it cool once it's done, then pour the stock through a strainer in to a large container with a lid. Place in the refrigerator overnight, to allow fat to rise. In the morning, skim off the fat, then you can divide your beautiful turkey stock in to smaller containers for the freezer. This keeps wonderfully for a year, and is great for making Chicken or Turkey Noodle Soup, other soups, making gravy, or even adding to mashed potatoes or anything that needs a flavor boost. Also, chicken or turkey stock has incredible health benefits, and is wonderful to have on hand for cold and flu season." Taken from The Place of H blog...

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