The more things change ...
Back in the early seventies, when Michael Dukakis was Governor for the first time, I was a royal pain in his behind as a journalistic critic aiming my zingers from his political left. "I made you," he once said - and in more ways than one: A decade later, when the new, more progressive Mike Dukakis re-occupied the State House corner office, I married one of his chief policy advisers and cabinet coordinators, the lovely Cathy Dunham.
In order to avoid confusion as to which 'Michael' she was talking about, Cathy started to call her boss "Day Michael;" I was called "Night Michael."
Reverting back to the early days of my writing career, I have to tell you that the Duke is all wrong when it comes to turkey stock. Remember all the stories last year of his neighbors (some strangers, too), dropping off turkey bones after the Thanksgiving holiday because the Governor said he loved to use them to make turkey stock and soup?
Governor: Roast the bones first in a 400 degree oven for about 90 minutes! What's with your just 'throw them in the water' thing? Then add them to a stock pot, and cover with water. And don't just throw in a quarter of an onion: add onions, carrots and celery in a 1:1:1 ration. Here we go again. Oy. - Michael Segal
See below for a 2003 Food and Wine magazine recipe, as amended in 2006 by the Washington Post.
NOTE: I sometimes roast the veggies to add even further richness to the stock.
Place the turkey parts in a single layer in a large roasting pan and roast for about 1 1/2 hours, until well browned.
Transfer the roasted turkey parts to a large pot, reserving the roasting pan. Use a fat separator cup to isolate the fat from the drippings, and reserve both to make Turkey Gravy; they may be covered and refrigerated for up to 3 days.
To the pot of roasted turkey parts, add the onion, carrot, celery, garlic, salt and several pinches of pepper along with 12 cups of water. Bring to a boil.
Meanwhile, place the roasting pan over 2 burners on the stove top over medium-high heat. Add the remaining 4 cups water and bring to a boil. Cook for 2 to 3 minutes, using a nonmetal spoon to scrape and loosen any browned bits from the bottom of the pan. Remove from the heat and set aside for a minute to cool slightly, then carefully pour the liquid from the roasting pan into the pot and return to a boil over medium-high heat. Reduce the heat to medium-low, cover partially and cook for about 2 1/2 hours. Strain the stock, discarding the solids or removing the turkey meat from the bones and reserving the meat for another use. Set the stock aside to cool slightly before storing.
Senator Jason Lewis
Massachusetts Attorney General's Office
Senator Pat Jehlen
massgov
opioidtaskforce
CBS Boston
DiMasi Released From Prison, Thankful To Be Home
CBS Boston
Anti-Hate Rally Held At Mass. State House
Comcast Newsmakers NE
Commonwealth Magazine Editor, Bruce Mohl