One Traveler

I’ve broken down the Bird and cut off a large amount of meat, white and dark. I’ve also broken down the carcass and made stock from it.

Again, we had English Muffin sandwiches for lunch.

I put the Creature in the largest pot I have, with a whole onion, skin and all; a carrot; a bulb of garlic; and fresh tarragon and sage. Teaspoon of red pepper flakes. Tiniest hint of salt. Simmered for three and a half hours. Transferred liquid thru a strainer to a second pot, and did a second press, as it were. Ended up with nearly a gallon of strong stock. It’s now cooling, awaiting transfer to fridge in a few more hours.

Then, I went through the wreckage in the stock pot, pulling out a good pound and a half of residual meat. This will serve for soups and other purposes.

The stock is cooling, and I’ve been watching Casablanca and sipping Glenfiddich.

For dinner, I made a cream sauce and some very nice broad noodles, stewed some dark meat in the cream sauce, and served it over the noodles. An old-fashioned comfort food, to be sure. I will pick up some pastry shells tomorrow for a nice variation on this…like my mother and her mother used to make.

We can have a huge beast for Thanksgiving, on two provisos. One, we get as much out of it as we can, for as long as we can, and waste as little as we can. Two, we fast at another appropriate time. Last year, our turkey was with us till the New Year. This year, I really think I’m going to fast and abstain during the Fridays of Advent.

How delicious, that a turkey can teach doctrine.

This entry was posted on Sunday, November 29th, 2009 at 12:44 am and is filed under Dark of the Year, Flora and Fauna, Food, Religion. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.