Thank you Alice, I'll use this spot to say a little more about greens. These vegetable conversations all tie together because of the seasonality of the garden production. I've still got kale altho' I'm not sure how it's doing out there - today, apparently the temperature isn't going to rise above freezing. Over on the Asian veggie forum I began a quest to find seed for a multi-purpose radish a couple of months ago when it looked like I may not have any seed from a late planted radish. It is a variety with smooth leaves so the leaves are useful fresh and cooked. The same can be said for the roots. Someone on the veggie forum was asking if folks have tried radish leaves - some had and liked 'em. Jim considers radish greens the best choice for soup. I'm not sure if I'll go that far but that kale will make a very good addition to turkey soup after T-day! Martha Stewart has a recipe. I don't recall putting either rosemary or red-pepper flakes in mine - nor the corn and tomato paste for that matter (sounds good, but wasnÂt it catsup?). The white beans, onions and carrots with the kale make it really good. My only advice is don't hold back on the kale - really press down on those 5 cups! About that Perpetual Spinach - I think it is essentially a beet without the bulbous root and red pigments. You won't really want to eat the stems as with chard - they are a bit stringy. Perpetual Spinach and chard are enjoyed by the earwigs and slugs so you'll want to grow them away from places where those critters can hide out during the daylight - when they aren't feasting on veggies. Spinach wants to bolt so quickly to seed in my garden and, by the heat of Summer, I don't have much in the way of greens out there. Perpetual Spinach comes to the rescue!! It's a biennial like beets so it won't flower the first year anyway. Since Ed Hume seeds are around in the garden centers here, I can usually find the seed locally but maybe I'd better order some from T & M this year. digitS' Here is a link that might be useful: Martha's Day-After Turkey Soup

I was going to suggest that it was a Thanksgiving version of a Runza. Perhaps Grandma used a yeast dough? Was Grandma German? Or did she come from Nebraska? Here is a link that might be useful: runza

This is Pioneer Woman's Turkey Panini 2 tablespoons Dijon mustard 2 slices sourdough sandwich bread 2 slices Swiss 1/3 cup shredded leftover roasted Thanksgiving turkey 3 tablespoons leftover cranberry sauce 1/3 cup leftover dressing 2 tablespoons leftover giblet gravy 2 tablespoons butter, at room temperature Directions Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top. Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter. Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat). Spread the top with the remaining 1 tablespoon of butter. Close the panini maker and grill the sandwich until the bread is crusty and golden, the fillings are hot, and the cheese is melted. Flip the sandwich halfway through to grill the other side. Pull it off the heat and slice it in half! This sandwich is to die for. Notes If you use a grill pan or skillet, place a second heavy pan or skillet on top of the sandwich to press it.

If I'm making pancakes, I try for only what I'll eat, since I can't deal with reheated ones. Otherwise, most comfort foods are in the category of cook (hence clean up) once, eat twice or more. I'm very open to utilizing things in other ways but don't get hung up on "it has to be 'different'" philosophy. And I choke back vomit when I see someone try to make a meatloaf and mashed potatoes look like a cake. UGH! I grew up eating leftovers. I still aim for "premeditated" leftovers. It more economical, just as tasty most of the time and often it can taste better. If it's too much, a freezer can be your friend. And I am a strong supporter of saving energy, both appliance and mine. Since the health issues set in, standing at the stove for hours is no longer a regular option.