For those unexpected emergencies that sometimes come up like Medicaid shortfalls, natural disasters, mandates from the federal government or a visiting two year old who comes down with pneumonia – it pays to be prepared and plan ahead.

And that’s exactly what the General Assembly did with the 2013-14 budget.  They put money aside for the state’s rainy day and savings accounts, required that any additional Common Core expenses get prior legislative approval, restricted additional non-voter approved debt. They amended unemployment insurance benefits to manageable levels and said no thanks to a state-run ObamaCare exchange.  When you start to live within your means, stop incurring debt and begin to replenish savings accounts – that’s smart planning so when future problems occurr (and you know they’re gonna) you’re not caught short in the next emergency. Kudos to those leaders for their fiscal responsibility.

Now about that other unplanned emergency – my son and his wife arrived for Thanksgiving from Virginia with my two year old grandson, Kai who developed a scarry high fever and ended up at Wake Med Friday night with a diagnosis of pneumonia. After two days in the hospital and lots of prayers and good care all is well.  With no time for trips to the grocery and tired family to feed was glad I planned ahead.

So here’s  our Friday afternoon recipe delivered a couple of days late – I’ve been busy watching Nemo. Cars and The Jungle Book, reading Merry Christmas StinkyFace and Frosty the Snowman. But this works as well for anything you need in an emergency.  Freezes well too. So make due with what you have and plan for a rainy day.

Thanksgiving Leftover Soup or as I like to call it – Fiscal Responsibility Soup

For broth:

8 Cups chicken broth

1 turkey carcass, all meat removed

1 carrot, cut in half lengthwise

1 stalk celery

1 onion, cut in half

1 bay leaf

Put chicken broth, turkey carcass, carrot halves, celery stalk, onion halves and 1 bay leaf In a large stock pot. Bring to a boil then turn down to a simmer and cook about 1 ½ hours.  ( if you’re shopping and find another sale or the game’s not over – you can cook a little longer). Remove large bones with tongs and then strain broth through a sieve or colander lined with cheesecloth.  Discard all solids.  You can do this part the day before – refrigerate til you’re ready to make the soup.

 

For the soup:

2 cloves garlic, minced

2 T olive oil

1 carrot, minced

1 stalk celery minced

1 onion minced

1 bay leave

3 cups leftover turkey meat, cut into bite size pieces

3 Cups leftover Thanksgiving vegetables (Brussel sprouts, potatoes, green beans,, corn, peas – you get the idea)

1 T fresh sage, chopped

In large soup pot, heat the garlic in the olive oil over medium het for about 3 minutes. Add the minced carrot, celery and onions.  Cook over medium heat for about 8 minutes til slightly softened and onions are translucent.

Dice the leftover vegetables. Add the sage, turkey broth and bay leave to soup pot and bring to a simmer. Add the vegetables and turkey meat. Bring soup back to a simmer and cook for about 15 more minutes.