Post-Thanksgiving Gumbo

1. Boil segments of turkey carcass in large pot until meat falls off bones. Remove bones. Let pot sit in unheated workshop (away from varmints) for a week.

2. Skim off layer of fat, place in cast-iron Dutch oven, and fry 100 sliced baby carrots, six stalks of celery, five cayenne peppers, four Hungarian peppers, three sweet red peppers, two large chopped onions, and a parsnip (in a pear tree).

3. Reheat the pot of turkey, pour off the juice into the Dutch oven with the fried vegetables, and cook over low heat; add two large cans of diced tomatoes, a bunch of green beans, lots of okra (if you can find any okra in central swingstate), and whatever else is in the fridge; simmer. Use the meat for sandwiches, turkey salad, etc.

4. Soak a few handfuls of dried black (turtle) beans; bring to a boil and cook for two hours or until they form their own dark purple sauce; add beans to the soup, and simmer for another two hours.

5. Serve with brown rice and a Great Lakes Christmas Ale.

6. Say 'Oofdah!'