Mid-Atlantic Gardening: Your neck of the woods part 4 9/22/2013, 3 by Gitagal

Gitagal wrote:
Today is our annual Thanksgiving Dinner at the HD.
Many of us "old timers" know it is acceptable to contribute a dish or two.
The "Younguns" just come and eat like pigs--never wondering where all this
food and sides and deserts came from??????

Been working on having everything ready to cook for days.
I have been chopping and dicing every evening for a week (love doing it--as I watch TV)
I am bringing my two usual dishes--my "Sweet and Savory Kale".and a huge
amount of "Sausage Stuffing"--part of which is put aside for Aina and Mark's Th.Giv. dinner.
They have long accepted that I make the best stuffing and gravy.

For the kale--I started with TWO 2lb. bags. I want to show you the cooking world's
biggest "disapearing act".....:o) It is hard to believe......

1--The pile of fresh kale I started with. This is the biggest SS bowl of the set of 3.
The pot next to it is my 21 qt. soup pot.
2--The pile a few minutes later after being put in the hot liquid in the pot...WILT!!
3--The finished product--not even a full 1/2 foil pan.

4--Still dry stuffing--same big bowl--all seasoned and ready for the Ch. broth to moisten it.
5--The finished stuffing. Smaller container for Aina.

Now--have to start the prep for making my BIG pot of Turkey soup from
2 of the carcasses of the turkeys from the HD dinner. Most veggies are already chopped.
I started doing this 3 years ago.

Sunday (when i work)--I will bring in the pot of soup (over 4 gal.) set it up in the
break room on a hot pad, and everyone can go at it...I even bring the bowls and napkins.
The pot is always empty by the end of the day...

Does my heart good to do this--and the bones are not wasted...Gita