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OK… At this point it’s all about the left overs. What can I, or have I done, with 12 pounds of Turkey (carcass included) leftovers? It was a 13 pound Turkey and we each ate about 1/2 pound between dinner and snacking.

The first thing I did that very night was make turkey stock. I knew I was going to make some kind of soup, I just hadn’t decided on which kind. So, obsessive/compulsive as this seems, I made Turkey Stock the night of Thanksgiving. It really isn’t as bad as it sounds because we were done with dinner hours before usual (I was able to start so much earlier on a non-work day), it was just us, and it was so easy… I just threw everything into a pot, including all the stuff I stuffed inside, covered it with water and simmered for a couple - few hours. Before bed, I strained, covered, and put in the fridge.

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In June I had a Barbeque with a bunch of friends. I love cooking for other people and I am pretty good on the grill. One of my friends is a vegetarian so I went to the store in a frantic search for something that I could grill just for him.

There were the typical shrimp, salmon, veggie patties etc… but I had treated him to my salmon specialty the last time we had dinner, and I like shrimp in many recipes, but it’s a pain to grill, and really… almost as boring as grilled chicken breasts… no matter what you marinate it in. I was making my ribs for everyone else, and I wanted him to have something equally as good.

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I haven’t spent much time on my blog this past week, but believe me… everything that has taken me away from this has had to do with food. Not only was it Thanksgiving, but I also took on the Kraft Cooking Video Challenge!

Please understand, I just started uploading instructional videos recently, and while I think they have gone pretty well, I do shoot them at night, after a good 10 hour (real job) work day, so I haven’t shown my face. I didn’t want to have to worry about how I looked, or my hair, or my bags, sags and wrinkles. Honestly, if I had to worry about that every time I filmed… Let’s face it… I would never film!

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When I was a kid, an Irish Catholic kid, Thanksgiving was huge. More than huge… It was a gathering of enormous porportions! The crowd was larger than any other holiday of the year. At one point, my mother, along with her two sisters, and their husbands, herded a flock of 23 children.

Yes. It was 23 children against 6 adults…And no. Back in those days. Incredibly. We didn’t always win.

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While this is a cooking/recipe site, I recently started uploading videos to Youtube so that I can put them on my website. I saw this one today… and because I have been busy all weekend doing the Kraft Video Recipe Challenge I didn’t write anything, so… I couldn’t help myself.

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The other day I wrote about my crab addiction, and I promised I would show you how I cook, clean, and crack a live Dungeness Crab. Well, here it is!

When cooking with Carlos Manriques, he showed me such an entirely new technique to making a stuffed chicken roll that I just had to try it myself. Try it I did… And I must say, it was a complete success (thank God, because there was no dinner back up whatsoever).

Part of the appeal to me of these chicken wraps is that you can throw anything you like in them. You want flavor, of course, and something to stick it all together, like cheese, but after that - it’s really all left to your own imagination.

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Hey! Check out my first video!

I am convinced that, one day, Fresh Dungeness Crab will be my ticket to hell… Really.

I was raised to believe in the Seven Deadly Sins, (a fallen Catholic, if you will) and have come to the conclusion that my personal Chariot to those fiery depths will be teathered to multiple crabs, side-stepping their way right past pergatory, and will proceed directly down to Dante’s infamous inferno.

Unfortunately even knowing this does not help.

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Ok… I have thought about this post all day. Carlos and I cooked (OK - so mostly I washed the dishes) for 2 hours or more (with breaks of course), and made an incredible meal. One that I would not post on this website had I only read about it, because the ingredients and techniques are above and beyond what this blog is about…

But it happened in my kitchen so please… Read, enjoy, and take out of it what you will.

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