This year Thanksgiving started for Bob and I on Wednesday night at a little French bakery on Pico Boulevard. We were in charge of dessert and La Maison du Pain was just the spot to pick up a fresh berry creme tart and a pumpkin pie. The next morning we were up and out, driving over the river and through the woods while the Angelinos lay nestled all snug in their beds.

We were first to arrive, rousting Ruby from bed and interrupting the dogs' third morning nap. Sandy and Fred, Karen and Lori's mom and stepfather, weren't far behind, hands full of mashed potatoes and cheesy baked spinach. Shortly after, Lori arrived with Kyle, Stella, and one fried turkey—Bill came later with the second one. Thanks to his Southern origin, the house wasn't burned down and only two turkeys were harmed in the process.

Our Sunset moment included a beautifully set table with linen tablecloth and napkins, lit candles, a fresh flower centerpiece, sparkly napkin rings, and (much to Karen's surprise) paper soup bowls. Those gathered were together for enough holiday events over the years to provide plenty of fodder for a rousing holiday revue: remember when Vickie flew in from Washington, the time Sandy got a call from her neighbor just as we were sitting down to eat,  the year Gretchen fell down the front stairs, the Christmas Bob, Karen, and Lori lived in Chevy Chase,  and the Thanksgiving just after Kyle and Ruby were born. We've earned the comfort felt with old friends by putting in time over the years, creating the stories, and sharing the triumphs and the disasters.

We grazed all afternoon on appetizers both exotic and common: baked brie, crostini with smoked salmon, Mediterranean olives and peppers, guacamole and chips (Trader Joes was with us every step of the way.) There was, of course, a younger than twenty table. No more babies in highchairs or on laps; instead, folding chairs with teenagers and tweens. The sunny California day moved along easily with football in the background, the occasional woof of a dog, and the pleasant hum of conversations as old friends exchanged new stories and shared the past.

No one stressed over the details or worked too hard to produce a perfect Martha Stewart event. There were no freshly shucked oysters, hand-formed duck ravioli, or maple-glazed sweet potatoes but you couldn't beat that crab bisque from Costco and the turkeys were divine. We spent the day sitting in the sun, sipping wine, laughing, moving from room to room, and enjoying the freedom a warm Thanksgiving day brings. There were no tears (well maybe just one), no recriminations, no arguments, and no dramatic scenes. No one felt slighted or ignored, everyone simply enjoyed the day until it was finally time to go home.

So here's my take on an old favorite: leftover turkey carcass soup and in case you want to try duck-filled ravioli for next Thanksgiving, here's a recipe for that too.
 

Turkey Noodle Soup

Put all the cooked turkey bones, neck, wing tips, and tail in a tall heavy-bottomed stock pot. Cover with cold water. Add large pieces of celery, one onion cut into quarters, two carrots, peeled and cut into large chunks, one or two bay leaves, a sprinkle of thyme, and a small handful of peppercorns. Bring to a boil, turn down immediately and simmer until bones are soft and easily separated—probably 2-3 hours.

Turn off, let cool for 15 minutes, then strain. Any turkey meat cooked that long is not be worth saving. Bring broth back to a simmer, salt to taste, skim to remove as much fat as possible, and let broth reduce at a medium simmer for 15 minutes.

Add fresh diced carrots, celery, onion and, if you're willing to spare some, leftover mashed potatoes, gravy, and dressing also make stellar additons. Simmer for 15-20 minutes or until vegetables are done. 
Add cooked noodles and diced or shredded turkey meat.


Duck Confit Ravioli, borrowed from Abe and Ann's blog "Tastefully Over Caramelized ."

For the Pasta:

2 cups flour
3 eggs
water

With the flour in a large bowl, make a well.  Beat the eggs together and pour into the well.  Mix the flour and eggs together.  Add water a tablespoon at a time, mixing firmly, until the dough comes just together.  You want it to be pretty dry.  Knead it together, for about 5 to 10 minutes until the dough is smooth and kinda bouncy. Dover or wrap the dough and let it rest for at least 15 minutes.  In the mean time make the filling.

Once it has rested, you can start rolling the dough.  If you have a machine, follow its instructions.  If not, then just roll it out by hand on a floured board.  You need it to be in at least two even pieces.

For the Filling:

1 leg duck confit, heated through with the meat pulled off the bone, chopped
1/4 cup grated parmesan cheese
freshly ground pepper to taste, a pinch of salt, to taste

To fill the ravioli, use a teaspoon measure to place the filling in little mounds with about 3/4 inch of space between each one.  When they are all laid out, use your finger to spread a little water between all the fillings.  Then lay the other piece of pasta on top and cut the pieces out.  Press the edges of each piece together so they stick well.

Cook the pasta a little at a time in a large pot of salted boiling water until they all float to the top and cook through, about 3 minutes.  Place the cooked pasta into the heated sauce.  Toss and top with a little grated parmesan and a little bit of bacon too, if you like!

Sauce: store bought Vodka Sauce

A dog, a dad, and a few kids




Anabel and a delicately carved turkey back




Bill and Sandy




Table talk



Sandy and Karen