The turkey was titanic: a 28-pounder, the largest I’d ever cooked. After brining it, lifting it out, drying it off, stuffing it, trussing it, and sticking it in the oven, I thought I was done wrestling with mammoth poultry. But I’d miscalculated the number of meat-eaters at our Thanksgiving meal: A projected 25 guests had dwindled to nine, and six were vegetarians. After dinner, I hauled the leftover meat into cold storage. Over the next few days, I moved heavy pots of mashed potatoes, tried to empty the brining container solo, and made about 16 quarts of turkey soup.... Read more
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