If you are one of those people who love Black Friday and thrill to the hunt for fantastic bargains, you have my sympathies. Yes, I love a bargain – but – Black Friday? I confess, I don’t get the alure of this annual shopfest. It’s hard enough figuring out what to buy for everyone on my list. I can’t imagine shopping in the midst of a a tryptophan-induced quasi-coma. Nope, unlike millions of Americans, coronavirus or not, you won’t find me at the mall.
However, for all those girlfriends, sisters, mothers and daughters with longstanding traditions of lining up in the dark for BF sales, I offer my condolences. I’m guessing it’s more than the bargains that draw you out of bed in the middle of the night.
In any case, the coronavirus is putting the kybosh on Black Friday this year. Not wanting to host a super spreader event, many of the big box stores began offering up deals right after Halloween. Spreading the sales over several days or weeks doesn’t produce the same frenzy or cachet as a one or few day event.
If you are a Black Friday fanatic, don’t despair. There are hundreds of interesting ways to spend the day after Thanksgiving. Forget waking before dawn and racing to the mall, instead, how about you –
- Sleep in, relax and ease into the day with another cup of coffee or tea.
- Cybershop for anything you can’t find locally.
- Shop small and local, at a leisurely pace, for everything else.
- Ski, skate, walk and/or hike off some of that turkey.
- Make turkey soup.
- Knit scarves or hats for all your loved ones.
- Clean out your closets. Donate anything that’s in good shape but you no longer use.
- Organize your Tupperware®. Throw out any containers without lids and lids without containers.
- Clean the garage.
- Rake leaves.
- Pry the frozen pumpkin off your front step and throw it in the compost pile.
- Decorate the house for the holidays.
- Cut down a Christmas tree.
- Telephone or video chat with everyone you haven’t seen in months.
- Research your family tree.
- Write down your favorite stories about your grandparents for the kids or grandkids.
- Put together a holiday playlist and listen to it.
- Watch a classic Christmas movie.
- Read a book.
- Dig through that stack of old photographs, scan your favorites and pass the stack on to a sibling.
- Take the annual family holiday photo. If you are apart, collect photographs from everyone and make a family holiday collage.
- Back up all the files on your computer.
- Clean out your phone.
- Play with your dog.
- Be thankful for everyone you love and who loves you.
Be safe and well. Be grateful and kind to others and yourself. Bon appétit!
Turkey & Tortellini in a Tomatoey Broth
Rather than eat Thanksgiving dinner over and over again, I like to create new and different soups. Enjoy!
- Olive oil
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, finely chopped
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Sea salt and freshly ground pepper
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups turkey stock
- 2 cups turkey cut into bite sized pieces
- 1-2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon finely chopped rosemary
- 1 rind from a piece of Parmigiano-Reggiano cheese* (optional)
- About 2 cups crushed tomatoes
- 8-10 ounces fresh or frozen tortellini
- 4-5 ounces baby spinach
- Garnish: grated Parmigiano-Reggiano cheese
Heat a little olive oil in a soup kettle over medium heat. Add the onion, celery and carrot, season with paprika, cayenne, salt and pepper and sauté until the onion starts to become translucent, about 5 minutes. Add the garlic and sauté for 2-3 minutes more.
Raise the heat to medium-high, stir in the wine and cook, stirring frequently until the wine has reduced by about half. Stir in the stock and crushed tomatoes, add the thyme, bay leaf, rosemary and Parmigiano-Reggiano rind and bring to a simmer. Reduce the heat to low and simmer for 20-30 minutes. Stir in the turkey.
Can be made ahead to this point, cool to room temperature, cover and refrigerate.
Bring the soup to a rapid boil, add the tortellini and cook according to package directions.
Carefully transfer the tortellini to shallow bowls. Stir the spinach into the soup and cook until it wilts, 1-2 minutes. Ladle the soup over the tortellini and top with grated Parmigiano-Reggiano.
* While the Parmigiano-Reggiano rind is optional, it makes a world of difference!
Print-friendly version of my recipe for Turkey & Tortellini in a Tomatoey Broth.
- One Year Ago – Stuffed Winter Squash
- Two Years Ago – Spaghetti con Tacchino e Broccoli (Spaghetti with Turkey & Broccoli)
- Three Years Ago – Kale & Radicchio Salad with Roasted Butternut Squash
- Four Years Ago – Homemade Butternut Squash Ravioli with Browned Butter
- Five Years Ago – Thanksgiving Leftovers
- Six Years Ago – Cranberry Clafoutis
- Seven Years Ago – Black Friday Enchiladas (Enchiladas with Turkey & Black Beans)
- Eight Years Ago – Snowy Pecan Balls
- Nine Years Ago – Chocolate Truffles
- Ten Years Ago – Smoked Salmon Mousse
- Eleven Years Ago – Roasted Beans
- Twelve Years Ago – Winter Soup with Pasta, Beans & Greens
Or Click Here! for a complete list of and links to all the recipes on this blog!
How will you spend Black Friday? Feel free to share!
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2020