INUNDATED, I TELL YOU.
The great news about that is that I’ve been able to be less than creative with lunches this week. It’s been fun, in a lazy way.
One of the best things about Thanksgiving, I think, is that you can save the carcass of the turkey, bawl it to smithereens, and have delicious homemade turkey stock to make, soup, casseroles, or whatever my little heart desires.
I can also freeze said stock for 14 years if I don’t feel like using it right now.