Singing with the Muses



Thanksgiving is arguably the greatest American holiday, for we of European descent. All the cooking, eating, visiting, resting, and reflecting on every luxury afforded us, however large or small, reminds us to pay homage to ourselves for coming along after those who conquered this great land and built this great country for our eventual enjoyment.



This is not to pass judgment for or against this fine holiday; I'm just singing along, and today, two days later, I am following the muse to an amazing soup! Here's the recipe, if you'd like to try it:



Boil your turkey carcass for a few hours. You can even boil it awhile, then let it cool, then boil it a little more tomorrow. Once you're convinced that it's released all of its turkey goodness into the water old Tom is immersed in, strain the broth. Carefully picking around all that bone and cartilage, add lots of small bits of turkey to the broth. Cool and store in the refrigerator.

At your leisure, chop a few cups each of carrots and celery, and onion to taste. Saute, adding some herbs if you'd like — thyme, dill, and a pinch of tarragon mingle nicely. Toss the sauted vegetables into the soup, bringing to a boil. Simmer for as long as you like, but at least an hour.



At long last, a quarter hour before serving, stir in a cup or two of leftover mashed potatoes (throw in a few yams, if you're adventurous and they're available). Serve it up with stuffing dumplings (you can figure that out yourself) or really good bread.



When life gives you leftovers, make them sing!