Acting Up

My musings, thoughts, rants, and discoveries. - Scott Maddock

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Location: Redmond, Washington, U.S. Inc. (Formerly U.S.A.)

Allie's Journey

For the next several months this will be dedicated to information pertinent to Allene M. Maddock. Her care has been assumed by Hospice as of 06Apr12.

Please feel free to call or write her. If you call be patient and take time to explain who you are. Currently she remembers, but you have to help her focus so she truly knows who she is talking to at the moment. We have to do this too, and I frequently say something like, "Yes this is Scott, your oldest."

Her phone is area code two-zero-six, and the number is 216 3816.

Her Address:
Allie Maddock
c/o Queen Ann Manor
100 Crockett Street
Seattle, Washington

Wednesday, July 27, 2011

Summer Turkey Soup

Here's another experiment which worked out well and I'd like to try again. I'm trying to thing of something slightly tart and crunchy and/or firm to add to the soup...

Make Stock from Turkey (I'm going to try with a largish chicken...)
Bones, cracking the big ones and skin.For the stock...

Slice up four medium limes
A nice big bunch of cilantro
A big leek (split and cut in two or three lengths)
Generous amount of fresh sliced ginger
Handful of chopped serrano peppers.

I let this simmer nearly 24 hours, ending up with roughly a gallon of stock.

Then, shred the left over meat and added it back to the strained stock adding a little salt and sugar. Just enough salt to bring out the turkey stock flavor, and not enough to give it a warm taste. And just enough sugar to bring out the lime flavor without adding sweetness to the flavor. You can add more later if you want, but don't want to end up with a heavy Winter type soup, then in order once it comes to a boil...

Add a good sized jicama (cut mostly to short something resembling french fry bits) and a couple cups chopped celery and bring to a boil for about five minutes.

Add four or five modest up zuccini cut up, and brought to a boil again for about five minutes.

Add five medium sized orange bell peppers diced and brought to a boil for another five minutes.

This about filled up the 10-12 quart stock pot.