T is for..

Tupperware. And Thanksgiving leftovers. But mostly tupperware (and at least one Pyrex). Even when it’s not tupperware, but instead some other more easily available imitation. I usually package up the leftovers from our dinners to take in as lunches since we usually don’t eat as much as we make and it’s cheaper to take leftovers than buy frozen lunches.

The one on the top left is the Pyrex and has leftover sloppy joe meat from dinner Wednesday. The one below that and at least one of the two in the next stack are leftover chicken & rice from dinner a week or so ago. The one that’s not chicken & rice is leftover pasta and sauce from dinner last Saturday.

The other five are all soup with dumplings* made from fresh turkey stock (made from the carcas from Thanksgiving plus the carcas from a turkey we made about a month ago and a small chicken from longer ago) yesterday. The four little ones on top are mostly broth from the same soup that will likely get used in other things rather than eaten as broth or soup.

The soup is more or less usual for us for the days following Thanksgiving, but it was a little more welcome this year than usual because Jack ended up with a pretty debilitating head cold Wednesday & Thursday. We slept at least 12 to 14 hours Thursday into Friday, and at least 12 hours each Friday & Saturday nights, which seems to have mostly knocked out the cold and prevented me from getting it.

* Jack’s family makes what he calls “knifla”, which is essentially a larger version of spaetzle, as dumplings. They’re pr’bly the best dumplings I’ve ever had and I really love soup with them. It’s basically a very wet “dough” made from eggs and flour and then cut with a knife into the simmering broth. They soak up the flavor from the soup and the longer they sit in the soup, the better they are, so the leftovers are usually far better than the soup on the first run (which isn’t bad itself).

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