Yeah, sounds weird. I would show you a picture but it all disappeared too fast.
Richard’s aunt always asks at the end of Thanksgiving whether I want to make stock out of the turkey bones or if she should toss the carcass. There’s only one answer.
This afternoon I shredded the most obvious meat off it and then boiled it down, stopping when the broth tasted good about two and a half hours later. Note that it had been stuffed with mandarin orange slices, and they went into the pot, too, along with a bit of pepper.
Good thing I had an extra large strainer–it had been a big bird.
I had some small yellow mangoes that had been picked too early to be very sweet; they were okay, but even after ripening for a week they were still more cooking mangoes than the dessert type they’d been raised to be.
Which would be perfect, right? I debated, standing looking around my kitchen, and then thought of my father’s description of my more adventurous mother’s cooking: “You’ll never be bored at Frances’s table. It might be INTERESTING,” and he would laugh his big laugh for sheer joy and pride in her.
A half a bag of spinach (grocery store size, not Costco’s) rinsed and nuked for two minutes.
I poured three+ cups of that broth into the blender, followed by the drained spinach and several glugs from a bottle of smokey Trader Joe’s Apple Bourbon Barbecue sauce and let’er rip.
I poured my green soup into a large bowl and added one of those mangoes, diced fairly small.
I nuked that for two minutes or so, added a bunch of the turkey, and put it back in for about 20 seconds.
And then came over here to write it down. Because that was very, very good and I definitely want to do it again.
Maybe thicken it next time. Or not.
Right now there’s more of all of where that came from. Yum.