After a week and a half of doting on my favorite subject, me, I realized that while I’ve talked about my goals (healthy, skinny, not dying) for the new year, I really haven’t delved into my actual resolutions… or I should say my lack of actual resolutions. It’s not that I don’t trust myself to keep up with them (although that is true), I just don’t believe in mapping my shortcomings with a calendar. None of us are perfect, not in any one aspect of our lives, no matter how far we think we’ve come. There is always room and reason to grow.
Russell (him again) says that, regardless of how old we get, we must never be satisfied with what we know. He says that we must forever remain two things: curious and teachable. I can’t say it any better than that and it crystalizes why I don’t make annual lists of menial achievements. I’m a work-in-progress and I always will be. As will you, as will Russell and everyone in between. Bummer, man.
So, what do we have to show for all that hard, endless work? What is our reward for looking inward and being just disgusted enough with ourselves to inspire change? How about some kick-ass soup? I made it from the scraps of my family’s Christmas dinner. Something to ring in the new year, cobbled together from the remnants of the old.
Turkey Noodle Soup
Serves a crowd for days on end
1 turkey carcass (yep)
2 tsp dried thyme
1 tbsp olive oil
1 clove garlic, minced
1 large onion, chopped
1 bag of carrots, peeled and chopped
1 bag of celery, chopped
1 bag pasta (any kind will do)
Place leftover turkey carcass (y’know, all the bones and bits left over after carving) in a large roasting pan and roast at 350˚ for 1 hour. Place roasted turkey bones and bits in a large stock pot, cover with water. Add salt (quite a bit, just keep tasting the stock), about 1 tsp pepper and 2 tsp dried thyme. Simmer for an hour or two until stock has reduced by about 1/3. Remove the bones, skin and whatever else is floating around in the stock; set aside to cool. Most of the meat will have fallen off the bones but you can pick off any that is left on them and throw it back into the stock. Refrigerate stock overnight.
Remove stock from fridge and skim the hardened fat off of the top. Add bacon grease and olive oil to a large stock pot over medium heat. Add minced garlic and chopped veggies. Saute until onions are clear. Add stock and simmer until carrots are cooked through. Add pasta and cook until al dente per package instructions. Taste broth and add salt and pepper if needed. Soup’s on!
In the spirit of never being too old a dog to learn new tricks, I’ve discovered that mentioning famous names or pop culture references generates the most search engine-related hits on my blog. And while I can talk about myself until the cows (or farm animals of your choosing) come home, I want new readers to haunt this site. For that reason, The White Trash Gourmet might be getting topical and actually have to start following the world. In the meantime: Honey Badger, Alexander Skarsgard, Justin Bieber, Republican nominees, Katy Perry (tear!) and Russell Brand (boo!), Jesus, Twilight, The Beatles, football, weather and planking (whatever the pluperfect hell that is).
Shameless name-dropping! Squee!