We hope everyone had a delicious Thanksgiving. Between us, we roasted about 75 pounds of turkey this past Thursday. By Friday, we had three big carcasses to make stock. And stock we made. We now have about 5 gallons of rich broth, all but 2 quarts stashed in our freezers. That’s a great feeling—plenty of soups in store for us. But in the meantime, we filled our bellies today with some of the remaining broth—big bowls of it, piping hot, with some turkey, tofu, carrots, rice, scallions, and lots of fresh cilantro. Perfect lunch for a rainy day.