Turkey Season Quotes

A lighthearted prayer for Thanksgiving: May you have turkey in season Cranberries for squeezin' Gravy (within reason) And leftovers worth freezin'! Amen by Merrill Miller of Scottdale, PA

It was the day after Christmas and a gray sky bellied over us, fat with snow. I felt overstuffed and dull and disappointed, the way I always do the day after Christmas, as if whatever it was the pine boughs and the candles and the silver and gilt-ribboned presents and the birch-log fires and the Christmas turkey and the carols at the piano promised never came to pass.

You were the girl who read through football games, weren’t you?” “No, I was the girl playing the trumpet in the itchy band uniform.” “You play trumpet?” “Not anymore.” I unwrap the sandwich. Ooh, turkey and bacon. “Of course, if you ask my band instructor, I didn’t play it back then either.

They agreed they neither gave two hoots now as to how marriages were normally conducted. They would do as they pleased and run their lives by the roll of the seasons. In autumn the apple trees would be bright and heavy with apples and they would hunt birds together, since Ada had proved so successful with the turkeys. They would not hunt with the gaudy Italian piece of Monroe's but with fine simple shotguns they would order from England. In summer they would catch trout with tackle from the same sporting country. They would grow old together measuring time by the life spans of a succession of speckled bird dogs. At some point, well past midlife, they might take up painting and get little tin fieldboxes of watercolors, likewise from England. Go on country walks, and when they saw a scene that pleased them, stop and dip cups of water from a creek and form the lines and tints on paper for future reference.

Helen found ways to sneak summer into the dark months of the year, canning and freezing the fruit off their trees in July and August and using it extravagantly throughout the winter- apple chutney with the Thanksgiving turkey, raspberry sauce across the top of a December pound cake, blueberries in January pancakes.

I cut our paper dinner with a pair of scissors borrowed from the front desk of the hotel. I cooked with a spice rack box of crayons – sixteen colors. I seasoned the pumpkin pie with orange crayon, and basted the turkey's crisp skin in brown. I was remorseless with my sketchbook abattoir, playing the part of carnivore just as surely as I was play-acting the role of wife. I may as well have been a wax figure in a dollhouse eating the wax-scented food.

The world's first sidewalks appeared around 2000 B.C. in what is now Turkey. But it was in Paris - where there are at least as many styles of wandering (flanerie, derive, errance) as there are the customary cheek kisses (la bise) - that the sidewalk became an avenue for pleasure. No need to follow the 1920s-style red METRO sign underground, or climb into the taxi with 'Parisien' on its rooftop light. From the sidewalk, the best of the city can be had for free.

The bugle call of a bull elk in a high mountain basin, the haunting voice of a screech owl on a moonlit night, the song of a white-throated sparrow on a cold winter's morning, or the resounding call of a wild turkey gobbler in spring - there are a certain few sounds in nature that seem to symbolize true wilderness. A gentle north wind moving through a remote forest of longleaf pine on a clear winter's day is one of those voices that stirs something deep inside of us. The grandest organ in the greatest cathedral is but a moan in the darkness by comparison.

       If this isn't a guidebook, what is it? A book of sermons, perhaps.        I preach that air travel be scaled back, as a start, to the level of twenty years ago, further reductions to be considered after all the Boeing engineers have been retrained as turkey ranchers.        The state Game Department should establish a season on helicopters — fifty-two weeks a year, twenty-four hours a day, no bag limit.        Passenger trains must be restored, as a start, to the service of forty years ago and then improved from there.        The Gypsy Bus System must not be regularized (the government would regulate it to death) but publicized cautiously through the underground.        I would discourage, if not ban, trekking to Everest base camp and flying over the Greenland Icecap. Generally, people should stay home. Forget gaining a little knowledge about a lot and strive to learn about a little.

He found that when the Montreal Canadiens ice hockey team—once described as the national team of French Canada—got knocked out of the playoffs early between 1951 and 1992, Quebecois males aged fifteen to thirty-four became more likely to kill themselves. Robert Fernquist, a sociologist at the University of Central Missouri, went further. He studied thirty American metropolitan areas with professional sports teams from 1971 to 1990 and showed that fewer suicides occurred in cities whose teams made the playoffs more often. Routinely reaching the playoffs could reduce suicides by about twenty each year in a metropolitan area the size of Boston or Atlanta, said Fernquist. These saved lives were the converse of the mythical Brazilians throwing themselves off apartment blocks. Later, Fernquist investigated another link between sports and suicide: he looked at the suicide rate in American cities after a local sports team moved to another town. It turned out that some of the fans abandoned by their team killed themselves. This happened in New York in 1957 when the Brooklyn Dodgers and New York Giants baseball teams left, in Cleveland in 1995–1996 when the Browns football team moved to Baltimore, and in Houston in 1997–1998 when the Oilers football team departed. In each case the suicide rate was 10 percent to 14 percent higher in the two months around the team’s departure than in the same months of the previous year. Each move probably helped prompt a handful of suicides. Fernquist wrote, “The sudden change brought about due to the geographic relocations of pro sports teams does appear to, at least for a short time, make highly identified fans drastically change the way they view the normative order in society.” Clearly none of these people killed themselves just because they lost their team. Rather, they were very troubled individuals for whom this sporting disappointment was too much to bear. Perhaps the most famous recent case of a man who found he could not live without sports was the Gonzo author Hunter S. Thompson. He shot himself in February 2005, four days after writing a note in black marker with the title, “Football Season Is Over”:

Bella's Christmas Bake Off' always started in early December and for years had prepared me and the rest of the country for the culinary season ahead. Bella basted beautiful, golden turkeys, cooked crispy roast potatoes, baked magnificent cakes and biscuits, causing power surges throughout the country as people turned on their ovens and baked. She would sprinkle lashings of glitter, special olive oils, the latest liqueurs and all in a sea of Christmas champagne bottles. Bella's style was calm, seductive, and gorgeous. Her very presence on screen made you feel everything was going to be okay and Christmas was on its way. She didn't just stop at delicious food either- her tables were pure art and her Christmas decorations always the prettiest, sparkliest, most beautiful. Bella Bradley had an enviable lifestyle and she kept viewers transfixed all year round, but her Christmases were always special. Her planning and eye for detail was meticulous, from color-matched baubles to snowy landscapes of Christmas cupcakes and mince pies- and soggy bottoms were never on her menu.

Well, I was up bright and early, and while everybody else went to church or whatever they do on Sunday morning, I was chopping turkey and ham and mushrooms for the casserole and mixing chopped pickled peaches and pecans with cream cheese for the salad that had to congeal in the fridge at least two hours. I also decided to go ahead and mix all the dry ingredients and shortening for the biscuits so all I'd have to do would be to add buttermilk at the last minute, cut 'em out, and bake 'em. That left only the cheese grits, which I knew could be boiled in advance, then mixed with butter and sour cream and eggs and cheddar and a little garlic and seasonings, scraped into a big baking dish, and stuck in the oven with the casserole to get nice and golden by the time everybody arrived.

True to its name (gelato spelled backwards), Oletag is swimming against the tide of cost-cutting convenience that dominates Italy's ice cream industry. Sixty flavors at a given time, rotating daily- most rigorously tied to the season, many inspired by a pantry of savory ingredients: mustard, Gorgonzola with white chocolate and hazelnuts, pecorino with bitter orange. He seeks out local flavors, but never at the expense of a better product: pistachios from Turkey, hazelnuts from Piedmont, and (gasp!) French-born Valrhona chocolate. Extractions, infusions, experiments- whatever it takes to get more out of the handful of ingredients he puts into each creation. In the end, what matters is what ends up in the scoop, and the stuff at Oletag will make your toes curl- creams and chocolates so pure and intense they must be genetically manipulated, fruit-based creations so expressive of the season that they actually taste different from one day to the next. And a licorice gelato that will change you- if not for life, at least for a few weeks. Radicioni and Torcè are far from alone in their quest to lift the gelato genre. Fior di Luna has been doing it right- serious ingredients ethically sourced and minimally processed- since 1993. At Gelateria dei Gracchi, just across the Regina Margherita bridge, Alberto Monassei obsesses over every last detail, from the size of the whole hazelnuts in his decadent gianduia to the provenance of the pears that he combines with ribbons of caramel. And Maria Agnese Spagnuolo, one of Torcè's many disciples, continues to push the limits of gelato at her ever-expanding Fatamorgana empire, where a lineup of more than fifty choices- from basil-honey-walnut to dark chocolate-wasabi- attracts a steady crush of locals and savvy tourists.

Amanda lost count of the various delicacies that were offered to her. There were four kinds of soup, including turtle and lobster, and several roast turkeys dressed with sausages and herbs. A never-ending parade of servants brought platters of veal in béchamel sauce, capons, sweetbreads, roast quail and hare, venison, swans' eggs, and a dazzling array of vegetable casseroles. Puddings made of exotic fish and game were presented in steaming silver bowls, followed by trays of luxury fruits and salads, and crystal plates laden with truffles in wine. There were even tender stalks of asparagus, well out of season and therefore highly prized at Christmastime.

NOURISHING TRADITIONAL FOODS Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts. Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil. Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats. Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables. Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths. Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.

1. Omnipresent and Omnipotent Authoritarianism: Authoritarian Media vs. Social Media?2. Istanbul Mobil'ized: Mobile Phones' Contribution to Political Participation and Activism in Istanbul Gezi Park Protests and Onwards. 3. The Gezi Park Protest and #resistgezi: A Chronicle of Tweeting the Protests. 4. Peace Journalism: Urgently and Desperately Needed in Post-Election Turkey.5. Critical Thinking Skills on Social Media: A Blooming Season Or A Period Of Decline? 6. Social media, blended learning and constructivism: A jigsaw completed by the uses and gratifications theory? 7. Educational uses of social media and problem-based learning. 8. The future of the new media: The mobile generation and interpersonal communication. 9. "Keep in E-Touch" Personality and Facebook use (with Ng)10. Of Kate Moss & Marilyn Monroe: Body Dissatisfaction and its Relation to Media (with Dev)11. Media psychology and intercultural communication: The social representations of Vietnam on Turkish newspapers. 12. Regional Journalism in Southeast Asia and ASEAN Identity in Making

Kate, I wanted you to see my passion. In addition to my flowers, I grow everything here---ginger, lemongrass, hot peppers, black pepper, chilis and more. As they say, variety is the spice of life." She picks a pepper off a vine. "This is urfa biber, a pepper from Turkey with notes of raisins, chocolate, and smoke when dried.

[Sebastian explains why he won't leave Boston] "Because I hate the cold and the forty-two different seasons this city experiences and the leaves"—it had to be noted that he said leaves with jazz hands, and I couldn't tell if those were ironic jazz hands or not—"and then cobblestones, which must've been invented by an orthopedic surgeon, and everything is old as fuck and that's supposed to be special, and the roads"—he cringed with his entire body—"the fucking roads look like a child with no object permanence drew them. They make no sense, none at all, and don't get me started on the sports. These people and their sports. My god. Do you know about the turkeys? There are turkeys here, Shap, they're all over the place, they don't appreciate that we're sharing their habitat, and they'll chase the fuck out of you if you're not careful. And then there's the coffee, which used to be the only part of my day that didn't piss me off but now I can't just order coffee, I have to also join a cult. And you can't park. You just can't park in this town. Don't try. Not worth it, but it means you have to walk on the danger rocks and you better believe they'll be slippery as hell because all the leaves came down between hot wind season and cold hurricane season so you'll roll an ankle just to dodge the turkeys and order a regular coffee which you must drink with cream and sugar by order of the cult but it's going to be free because one of the sports teams finally won a game—and thank fuck for that because they're not out driving drunk or beating on each other for one blessed night." He gave a brisk shake of his head. "That's why I can't leave." I had to bite my lip to keep from laughing. "Because you hate everything?" "Yeah. I hate it all so thoroughly that I'm sure I'd never find anywhere else to hate with such completeness. Without all of this resentment, I'd be empty inside.

Entrepreneurs who dip into soccer also keep making the same mistakes. They buy clubs promising to run them “like a business” and disappear a few seasons later amid the same public derision as the previous owners.

put the pigeon into the partridge, the partridge into the fowl, the fowl into the goose, and the goose into the turkey. Season

Advent Season by Stewart Stafford A house bedecked in verdant wonderment, With lights that mirror the starry firmament, Where the Christmas Star did once shine, To guide worshippers to the Divine. The wreath on the door is a welcome portal, For any passing cheerful mortal, Wishing to enjoy warm company, And mountains of gravy-drowned turkey. Nostrils fill with cooking scents, That waft through the house with excitement A feast to consume on the 25th, After the Man in Red has paid a visit. Children orchestrate great noise, And sit and play with gifted toys, While adults watch and reminisce, On childhoods past and favourite gifts. The Wheel of Time turns, Festivities End, And the year itself begins again. In Time's juvenile crawl, Or adult speed, Life zips forward, and history repeats. © Stewart Stafford, 2020. All rights reserved.

Carlita’s Homemade Minestrone Soup Recipe Ingredients: 1 tablespoon olive oil 1 lb. Italian sausage, sliced thin (we used turkey sausage) 1 cup diced yellow onion 3 cloves garlic, minced 2 cups finely shredded carrots 1 tsp. Italian seasoning 2 small zucchini, cubed 16-oz can diced tomatoes, undrained 16-oz can cut green beans (optional) 2 – 16 oz. containers of beef OR chicken stock 3 cups finely chopped cabbage 1/2 tablespoon salt 1/2 tsp. pepper 16-oz can Great Northern Beans, undrained Directions: Brown sausage, onion and garlic in oil. Stir in carrots and Italian spice blend. Cook for 5 minutes. Add zucchini, tomatoes, beef stock, cabbage, salt and pepper.  Bring soup to a boil. Reduce heat and simmer covered for 30 minutes. Add Great Northern beans and green beans, and cook another 20 minutes. Sprinkle parsley and Parmesan cheese over soup in serving bowls.

When I was ten we moved seven miles outside the city, out past the Christmas-tree farms and the hiking trails of Spencer Butte Park to a house in the woods. It sat on nearly five acres of land, where flocks of wild turkeys roamed picking for insects in the grass and my dad could drive his riding mower in the nude if he wanted to, shielded by thousands of ponderosa pines, no neighbors for miles. Out back, there was a clearing where my mother grew rhododendrons and kept the lawn kempt. Beyond it the land gave way to sloping hills of stiff grass and red clay. There was a man-made pond filled with muddy water and soft silt, and salamanders and frogs to chase after, catch, and release. Blackberry bramble grew wild and in the early summer, during the burning season, my father would take to it with a large pair of gardening shears and clear new pathways between the trees to form a circuit he could round on his dirt bike. Once a month he’d ignite the burn piles he’d gathered, letting me squeeze the lighter fluid onto their bases, and we’d admire his handiwork as the six-foot bonfires went up in flames.

How attractive, how delectable, the prospect of intimacy is, with the very person who will never grant it. I can still feel the pull of a man like that, of his promising and refusing. I would still like to know things. Never mind facts. Never mind theories, either.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

Season's Bleatings by Stewart Stafford I'm looking forward to Christmas, As Nostradamus dreaded prophecy, In place of war, famine, apocalypse, I see spending, coveting and family. Wandering through warm déjà vu, In new ways with usual-faced folk, Fat in an absent winter wonderland, Goodwill to all men as you go broke. A fever dream or a deep turkey coma? St. Nicholas dripping presents around? An eviction notice to vacate sobriety, Consumerism and consumption unbound. © Stewart Stafford, 2023. All rights reserved.

It should be illegal to get married before you’ve traveled on at least three continents, had four lovers, and held down a serious job. It should be illegal to get married before you’ve had your wisdom teeth out, owned your own car, cooked your first Thanksgiving turkey.

Stuffed Quinoa Peppers ½ pound light ground beef or turkey (optional) 1 ½ cups cooked quinoa ½ pack salt-free taco seasoning 6 red bell peppers, halved and seeded ¾ cup low-sodium black beans, drained and rinsed ½ cup finely chopped fresh cilantro 1 cup corn kernels 1 teaspoon garlic powder 1 can green chiles ½ teaspoon onion powder 1 cup diced cherry tomatoes ¼ cup light or fat-free feta cheese ½ cup shredded pepper jack cheese Preheat the oven to 425 ° F. If using beef or turkey, cook it with the taco seasoning. If leaving the beef out, then mix the taco seasoning in with the cooked quinoa. Place the bell pepper halves on a foil-lined baking sheet with the cut side down. Spray the peppers with olive oil (either from a sprayer or a store-bought can) and roast for about 10 minutes. Mix the beef or turkey (if using), quinoa, beans, cilantro, corn, garlic powder, chiles, onion powder, tomatoes, and feta in a large bowl. Flip the peppers, cut side up, and fill with the quinoa mixture. Place back in the oven for another 10 minutes and sprinkle the pepper jack on top for the last minute or so, until melted.

The Bishop clapped his hands. ‘That’s talking!’ he exclaimed. ‘What an excellent and really marvellous thing is this materialism! Not every one who wants it can have it. Ah! when one does have it, one is no longer a dupe, one does not stupidly allow one’s self to be exiled like Cato, nor stoned like Stephen, nor burned alive like Jeanne d’Arc. Those who have succeeded in procuring this admirable materialism have the joy of feeling themselves irresponsible, and of thinking that they can devour everything without uneasiness,—places, sinecures, dignities, power, whether well or ill acquired, lucrative recantations, useful treacheries, savory capitulations of conscience,—and that they shall enter the tomb with their digestion accomplished. How agreeable that is! I do not say that with reference to you, senator. Nevertheless, it is impossible for me to refrain from congratulating you. You Free eBooks at Planet eBook.com 57 great lords have, so you say, a philosophy of your own, and for yourselves, which is exquisite, refined, accessible to the rich alone, good for all sauces, and which seasons the voluptuousness of life admirably. This philosophy has been extracted from the depths, and unearthed by special seekers. But you are good-natured princes, and you do not think it a bad thing that belief in the good God should constitute the philosophy of the people, very much as the goose stuffed with chestnuts is the truffled turkey of the poor.

Traditions are conditioned reflexes. Throughout Part 2 of this book, you will find suggestions for establishing family traditions that will trigger happy anticipation and leave lasting, cherished memories. Traditions around major holidays and minor holidays. Bedtime, bath-time, and mealtime traditions; sports and pastime traditions; birthday and anniversary traditions; charitable and educational traditions. If your family’s traditions coincide with others’ observances, such as celebrating Thanksgiving, you will still make those traditions unique to your family because of the personal nuances you add. Volunteering at the food bank on Thanksgiving morning, measuring and marking their heights on the door frame in the basement, Grandpa’s artistic carving of the turkey, and their uncle’s famous gravy are the traditions our kids salivated about when they were younger, and still do on their long plane rides home at the end of November each year. (By the way, our dog Lizzy has confirmed Pavlov’s observations; when the carving knife turns on, cue the saliva, tail wagging, and doggy squealing.) But don’t limit your family’s traditions to the big and obvious events like Thanksgiving. Weekly taco nights, family book club and movie nights, pajama walks, ice cream sundaes on Sundays, backyard football during halftime of TV games, pancakes in Mom and Dad’s bed on weekends, leaf fights in the fall, walks to the sledding hill on the season’s first snow, Chinese food on anniversaries, Indian food for big occasions, and balloons hanging from the ceiling around the breakfast table on birthday mornings. Be creative, even silly. Make a secret family noise together when you’re the only ones in the elevator. When you share a secret that “can’t leave this room,” everybody knows to reach up in the air and grab the imaginary tidbit before it can get away. Have a family comedy night or a talent show on each birthday. Make holiday cards from scratch. Celebrate major family events by writing personalized lyrics to an old song and karaoking your new composition together. There are two keys to establishing family traditions: repetition and anticipation. When you find something that brings out excitement and smiles in your kids, keep doing it. Not so often that it becomes mundane, but on a regular and predictable enough basis that it becomes an ingrained part of the family repertoire. And begin talking about the traditional event days ahead of time so by the time it finally happens, your kids are beside themselves with excitement. Anticipation can be as much fun as the tradition itself.

sausage and escarole soup minestra di scarola e salsiccia ½ pound dried cannellini beans ½ cup olive oil 8 garlic cloves, minced 1 tablespoon ground fennel seeds 1 tablespoon crushed red pepper flakes 4 sprigs fresh thyme 1¼ pounds Italian sausage, crumbled 4 celery ribs, cut into large dice 2 carrots, cut into large dice 1 onion, cut into large dice Kosher salt and freshly ground black pepper 2 quarts chicken stock 2 quarts Parmesan Broth (recipe follows) 2 heads escarole, washed and dried 2 quarts Stewed Tomatoes (recipe follows) 2 tablespoons sherry vinegar 1 In a bowl or pot, cover the beans with cold water by about 1 inch. Set aside to soak for at least 6 hours or overnight. Change the water two or three times during soaking, if possible. 2 In a large soup pot, heat the olive oil over medium heat. Add the garlic, fennel seeds, red pepper, and thyme and cook for 2 to 3 minutes, or until the garlic softens but does not color and the spices are fragrant. 3 Add the sausage and cook, breaking it into large chunks and stirring until browned. When the sausage is about halfway cooked through, add the celery, carrots, and onion, season to taste with salt and pepper, and cook for about 5 minutes longer, or until the vegetables soften and the sausage is nicely browned. 4 Drain the beans and discard the water. Put the beans in the pot with the sausage. Add the stock and Parmesan Broth and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 1 to 1½ hours, until the beans are softened but still hold their shape. Do not overcook. 5 Add the escarole and tomatoes and season to taste with salt. Cook at a gentle simmer for about 10 minutes, or until the escarole is tender. Stir in the vinegar and season to taste with salt and pepper. Ladle into bowls and serve. I love this warm, homey soup, and because it’s one I grew up eating, I am not surprised it hits the spot for so many. In Italy, the region where it’s made dictates the kind of sausage used. In some parts they use pork, in others game or duck sausages. I rely on spicy pork sausage, but if you prefer sweet sausage or turkey sausage, for example, substitute it. The secret to this soup’s special goodness lies with the Parmesan broth, which is a delicious way to use Parmesan rinds—those rock-hard ends on the cheese. It has a wonderful salty and cheesy flavor that makes it perfect for soups and pasta sauces.  serves 6 to 8 parmesan broth makes 1 gallon 1 tablespoon black peppercorns 1 teaspoon crushed red pepper flakes 1 gallon chicken stock 1½ pounds Parmigiano-Reggiano cheese rind 1 bay leaf 1 sprig fresh thyme 2 tablespoons olive oil Kosher salt