When I pointed to the sky and told Angela that the bright stars meant we would have a sunny day tomorrow, Angela sighed, “More of your old wives’ tales…” So I was extra happy to see the glorious blue sky this morning. I was proven right in the eyes of my 16-year-old daughter who often thinks that I am stupid.
We took our extended family on one of our favorite hikes in San Francisco — Land’s End, the closest wilderness that we could experience without taking a long drive. The best things in life are free and this hike is one of them.
When Audrey was little, she couldn’t understand why anyone would take a walk. She thought one walked to get somewhere, and she’d always be asking “are we there yet?” when we strolled. That, of course, was a long time ago. Now she is quite a master at taking walks, or as Thoreau put it – sauntering.
Thoreau wrote in his book Walking: “I have met with but one or two persons in the course of my life who understood the art of Walking, that is, of taking walks — who had a genius, so to speak, for sauntering, which word is beautifully derived from idle people who roved about the country, in the Middle Ages, and asked charity, under pretense of going a la Sainte Terre, to the Holy Land.”
So, we didn’t just walk. We practiced the art of sauntering.
We walked up a ravenous appetite and had the most satisfying sandwiches and soup made from leftovers. For lunches, I like to forage in my own fridge for leftovers and reinvent them into something new and delicious. I never throw any food away.
Ingredients for Turkey Vegetable Soup:
1 Roast turkey carcass
3 cups sliced celery
2 cups of chopped carrots
2 cups of mushrooms
3 cups of chopped kale
2 cloves garlic, chopped
2 bay leaves
Salt and pepper to taste.
Boil the turkey carcass with bay leaves, onion, celery and carrots for about hour and half. Use a spoon to skim the fat off the top. Take out carcass, remove meat, chopped it up and set aside. Discard the bone. Add the remaining vegetables with the turkey meat and cook for 20 minutes. Salt and pepper to taste.
The roasted pork shoulder from the night before was made with a similar recipe as the pork tenderloin, except that I brined it for three hours and roasted it at 325F for 3 hours. I added two 2 onions at the 4 corners of the baking dish to give it a little steam. Then I added the roasted onion to the porcini gravy. The leftovers made the most delicious sandwiches.