I’m a self admitted Scrooge. Every year I attempt to channel my inner love for all things Christmas, only to find myself longing for the time before Thanksgiving.
Cookies I can skip, - but stuffing, roasted veggies, and a bright & tangy cranberry sauce are the foods I crave all year, and indulge only from Halloween to Thanksgiving.
But there is a glorious period right after Thanksgiving when we are fortunate to have copious leftovers, and plenty of options to remake the leftovers in to the next best meal.
And this week - we found a winner. John made the New York Times Turkey Barley Soup, and it was spectacular. Turkey has a slightly gamier flavor than chicken, so a great stock is going to have stronger flavor than chicken. Yet, when combined with your usual onion/carrot/celery mix, and matched with barley (a delightfully earthy grain), plus a zesty splash of lemon and fresh parsley, it breathes fresh air into your leftovers.
And, it’s the perfect snug food for that time between Thanksgiving and the Hanuakkah and Christmas season. That lovely period of gathering and festivity, when everyone is getting excited again for the next holiday to come, and yet at the same time, preparing for a New Year ahead.
Working in retail, I’m forced to channel my inner Mrs. Claus a tad earlier than most. Early in the year I start planning the gifts you’ll find in our stores during the month of December. But, deep in my heart, I’m a Thanksgiving girl.
Get the recipe! New York Times Turkey Barley Soup.
Cheers to you!
Jenn Baker
