The new half-tall freezer is nearly full of food now.
That means we were not inundated with Thanksgiving leftovers to nibble on all last week.
Actually, we have streamlined our Thanksgiving menu to the point that the only leftovers are some turkey meat, and the quarts of glorious stock we simmer from the skin and bones of the stripped bird. Into the freezer they went.
We didn't freeze the gravy, of course. We are eating the last of it today on mashed potatoes.
But the freedom to eat non-Thanksgiving food this past week has been a blessing.
I'm into soups these days (somewhat to Cranky's consternation, but he's allowed to eat whatever he wants), and I needed a bowl of healing noodle soup the other day.
I made it from simmering chicken stock (handily retrieved from the blessed freezer), and stirred in a beaten egg that had been mixed with a little cold stock, a grating of Parmesan cheese, and a mini-handful of chopped arugula. Egg-drop soup, Italian-style. Stracciatelle. I fortified it with some fideo noodles (a short, short Spanish noodle, sort of like snipped linguini, that is becoming my favorite soup pasta).
OK, that all sounds good, right? But I have to emphasize the arugula. Mario Batali calls for a little chopped parsley, but — oh, the flavor and tenderness of rucola!
Dang, I might have to plant another plot of the crazy weed. I think it likes winter weather.