Text 7724, 65 rader
Skriven 2008-05-24 15:51:00 av Nancy Backus (34345.cooking)
   Kommentar till text 7615 av RUTH HAFFLY (1:396/45.28)
Ärende: Re: Turkey soup
=======================
-=> Quoting Ruth Haffly to Nancy Backus on 05-22-08  14:03 <=-

 RH> We had Thanksgiving at mom's family & Christmas at my folks when I was
 RH> growing up.  In 1974, Steve had moved to NC and I was planning to go
 RH> see him over Thanksgiving break.  My parents said "not if your
 RH> grandmother is still alive" (Her health was pretty bad; sh'ed had
 RH> several major strokes.) so those plans were a bit up in the air when I
 RH> went back to college for senior year. My grandmother passed away about
 RH> 3 weeks into the semester, I went to NC for Thanksgiving, Steve
 RH> proposed and I've not spent a Thanksgiving with my family since (but 2
 RH> with Steve's). 

Growing up, we had most holidays at home.  We did go once or twice to my
mom's parents for Thanksgiving, and a few years they came to have it
with us, along with my mom's sister's family.  Of Thanksgiving and
Christmas, the latter was probably the more important to the family. 
Once I was going with Richard, I found that Thanksgiving was the
important one, for his grandparents, especially.  And by the time we
were married, Margit (his sister-in-law) had made Christmas Eve a
must-attend for the family.  So Thanksgivings were a Backus holiday, and
we split Christmas between the families... The Eve was Backus and the
Day was my family.  As my siblings got older and had their own families,
my family started to pick another day between Christmas and New Year's
to get together for Christmas.  Of course, it helped that his family was
in Syracuse and mine was (based at least) in Rochester.  :)  My siblings
are scattered now, but all but one sister (in the UK, so she's less able
to come for anything) are East Coast, so usually can get to Rochester
pretty easily.  

 NB>> gone to bed...)  Thanksgiving night's ritual was the starting of the
 NB>> soup... putting the bones in to start simmering.  That had been my

 RH> My mom did the soup about a week or so after Thaksgiving/Christmas;
 RH> she got all the meals she could out of the bird first.

Mom usually had a fairly small bird, and it fed quite a few people, so
we'd strip the carcass down that night, and put aside anything leftover
for sandwiches etc for the next couple of days.  There wasn't all that
much left usually anyway.  She was already doing that, before I started
boiling the bones for soup.  :)

 RH> Sounds good.  My mom always used white rice (one of the few times
 RH> she'd use rice) but we have always used brown. I use brown rice all the
 RH> time for everything; we even taught some Hawaiians how to use the rice
 RH> cooker for it.

I grew up with white rice, but I've always used brown, too...  I think I
switched over when the kid was little, maybe sooner, maybe when I was
first on my own.  Haven't used a rice cooker, though.  I hear that there
are adjustments needed to use brown in a cooker, but I've only done rice
on the stove.  Somewhere along the line, I stopped boiling it (the way
my parents had taught me), and started just letting it simmer until the
broth is just about absorbed and then turning off the heat for the rest
to absorb.  If I was cooking just the rice by itself, I'd add a couple
of cubes of bouillon, maybe some dry minced onion, and some butter...
but for a while now I've done it mostly with chicken or turkey, so I
omit the butter.  It never needs any sauce or gravy that way, either. :)

ttyl    neb

... Science asks how. Philosophy asks why. Cats couldn't care less.

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