I have fully recovered from what really wasn't so difficult after all.....
16 people sat down at one very LONG table in our not so big row home last Saturday night and we feasted.
Friends. It was great. The two families got along (again) and everything tasted good...we drank and ate and were merry. HA
I was a wee bit busy and neglected my camera. (note: next year I must take 2 minutes to record food and table prep.)
But, photography aside, everything went swimmingly.
Now Otis and I are up to our eyeballs in leftovers...and with that, I give yee, the greatest post thanksgiving, "I have more food in this house than I shall ever know what to do with", "who the hell needs all this gravy?", "I don't want to be eating turkey sandwiches for the rest of my life!" turkey soup recipe that ever walked the face of this earth.
Turkey Posole from foodtv.com
2 tablespoons vegetable oil, 2 turns of the pan 2 medium onions, chopped 4 cloves garlic, chopped 2 jalapeno peppers, seeded and finely chopped 1 tablespoon ground cumin, a palm full 2 tablespoons chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs Coarse salt and pepper 1 cup beer 16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor 1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle) 1 quart chicken stock any leftover gravy in the house (up to 2 cups) 1 1/2 to 2 pounds light and dark cooked turkey meat, chopped* 1 lime, juiced Finely chopped cilantro leaves, for garnish Corn chips of choice, to top soup or dip
Heat a medium soup pot
or large deep skillet over medium high heat. Add vegetable oil, 2 turns
of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and
salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then
add beer and cook it off, 1 minute. Stir in tomatillos and cook 5
minute more then stir in the hominy, chicken stock, any leftover gravy
(up to 2 cups) and the turkey. Heat through, adjust salt and pepper and
simmer the posole 10 to 15 minutes over low heat. Stir in lime juice
and remove from heat. Garnish soup with cilantro and serve with corn
chips to top or dip.
Fall is in full swing. I can see it in the trees, feel it in the wind, smell it in the air.
Last weekend Otis and I headed up to the little farm in the city for our last visit to the market stand till next spring....an ending.
This week I also found out that my project from the summer (aka: my job!) has finally come to a close as well...and as of this posting I have nothing else lined up. It's a little stressful to think about, especially with the holidays coming up (these winter months are notoriously slow in the TV biz) and since I thought that maybe (just maybe!) the project was to continue for a few months more....oh well.
The time off, however, couldn't have come at a better time. This Saturday O and I are hosting both sides of our family for "fake" thanksgiving as it's been dubbed by O's nieces and nephew. I've got LOADS to do.
So all is well. Just send some happy job hunting thoughts my way.
As I like to think, closed doors always open to new beginnings.
PS - If you live in philly and you want a free range organic turkey you must check out the L Halteman country stand at reading terminal market. I put my order in yesterday and they were a TOTAL pleasure to work with and pretty well priced. Amish=good in my book.