In our haste to jump back into salads, and grilled foods, and things that are hot-weather-friendly, let us give thanks for those spring days when the weather turns chilly, and the skies are overcast. They give us a chance to take one final kick at slow-braised food, before the oven overheats the kitchen too much to be bearable.
This happened last Saturday (I know, I’m falling behind…) and I had just been out for the walk and discovered some amazing (and economical) turkey legs. A few veg and spices, a little time and care, and one of the most comforting dinners I could imagine was ready to go.
PS – don’t throw away the broth! It’s a great soup starter!