Tag Archives: broth

The Tradition of Turkey Soup

The Tradition of Turkey Soup

We cooked our first turkey in Cabo on Christmas Day. I should have used the wood-fired oven, but I’m still learning how to use it properly and didn’t want to risk ruining our precious bird.

We shared a lovely meal with Ron’s brother, David, and good friends, Andrea, Pablo, their four month-old baby Tobias, her friend, Giovanna, and our long-time friend, Scott Parsons. It was a VERY traditional dinner: turkey with bread stuffing, mashed potatoes, sweet potato casserole, carrots, green beans, cranberry sauce (with Serrano chile, of course!), a Mexican variation on Waldorf Salad (thanks to Andrea – it was delicious!) and Tres Leches Cake for dessert.

Meanwhile, a few thousand miles away in Canada, my precious Mom came out of holiday dinner retirement and was preparing a very similar meal for my family. It’s been years since she (or I, for that matter) has prepared a turkey dinner – a meal that she has always enjoyed making. In order to make the undertaking manageable, she prepared everything she possibly could well in advance of Christmas Day so that she could enjoy herself and not feel overwhelmed. The dinner was a GREAT success and I’m so proud of her. At 87 she’s not afraid to take on new challenges and push herself to do more.

We sent lots of leftovers home with our guests and still had plenty left for several meals in our home. On Christmas night, I stripped off all of the meat from the turkey carcass and made a huge pot of soup broth.

Two days later, I made turkey vegetable soup and used an amazing array of organic vegetables and herbs from our local market: onions, celery, carrots, sweet potato, yellow squash, green beans, broccoli, kale, parsley, thyme, sage, and oregano.

I made a BIG pot of soup and we will be enjoying it for a few more days. Almost as good as the original turkey dinner, it’s a tradition that makes the holidays complete.



A Special Spoon

A Special Spoon

I started the two day process to make chicken soup tonight. I use a combination of recipes: from Julia Moskin of the New York Times and Ron’s 97 (soon to be 98) year-old Mom, Mother Mary as I love to call her. There is nothing that brings more comfort than a bowl of homemade chicken soup.


When we were recently in Santa Clara, California, Ron was fighting a bad cough and chest congestion. Moms never stop being mothers and Mother Mary immediately set to work to cook Ron a pot of her very special and delicious chicken soup to make him well again. She keeps two packages of organic (and she will only use organic, bless her!) chicken legs in the freezer in case of sickness and to prepare a pot of her famous and delicious “cure”.

The broth is so thick and filled with goodness that it completely congeals in the fridge. Heat it up and the kitchen is filled with that amazing aroma of pure, beautiful and healing food. Mother Mary learned how to make chicken soup from Aunt Mae, a generous woman who adopted Ron’s family and loved each and every one of the family members as her own, even though there was no blood connection.

Mother Mary told me years ago about a special wooden spoon that she uses that was gifted to her when Aunt Mae passed away. The spoon is well over one hundred years old and holds the energy of the two amazing women who cooked wholesome and nutritious food for their families, friends and loved ones over the years. I never had the privilege of meeting Aunt Mae, but I know that preparing incredible food was and is the most powerful expression of love from Mother Mary (as I’m sure it was from Aunt Mae as well).

Mother Mary Making Gravy for Thanksgiving Dinner at Claire and Jerry's

Mother Mary Making Gravy for Thanksgiving Dinner at Claire and Jerry’s

Mother Mary gifted me with this spoon on our last trip. It is the only material thing I ever want from her and she generously passed this special spoon, this legacy, on to me. Every time I hold this spoon, I feel the incredible love and energy of both women. I will cherish it always and think of them every time I use it to make special food for my family, friends and loved ones, just as they have done for over a century.



Malarrimo in Guerrero Negro

Whenever we drive the Baja, we plan on overnighting in a town called Guerrero Negro. We strive to get there, not because it’s a great destination, but because of where it’s situated on the Baja and because of the food that is served in the restaurant at the Malarrimo Hotel. In business since 1974, they have funky rooms with very basic amenities; clean and functional, but the restaurant serves a few dishes that are worth going out of your way for. The waiters have been there forever and seem to be getting slower, heavier and more complacent with every visit, but the food is really delicious. Thankfully their cook hasn’t lost interest and consistently produces memorable meals.

Abalone is very rarely found on menus anywhere and is difficult and dangerous to dive for. We were lucky last night that they were serving fresh catch, so Ron opted for that dish (as he always does when it’s available). My usual go to is a delicious Seafood Soup that is made with a flavourful broth and loaded with fresh fish, scallops, lobster, shrimp, octopus, and clams, and served with a broiled slice of garlic bread, perfect for dunking in the broth. Enjoyed with a glass of northern Baja red wine, this is the perfect meal to wind up a long and arduous day of driving (we left Cabo at 9:30 in the morning and, aside from gas and pee stops, arrived in Guerrero Negro at 8:30 last night).


Guerrero Negro is a company town – the main industry is the salt plant and business owned by the Mitsubishi corporation of Japan. The other industry here is eco-tourism based around the whale migration. Like Santa Rosalia, my least-favourite town on the Baja drive, Guerrero Negro has lots of employment but seems to lack the soul and personality found in other places.

In the restaurant, we asked to see a wine list to see which northern Baja wines they were carrying. Unable to comprehend their poorly prepared listing, we ended up ordering a 2011 Santo Tomás Cabernet Sauvignon, based on the recommendation of the Australian couple we were visiting with, Lindal and Gerry, who were just finishing their meal and the last drops of wine from the bottle they had ordered. We poured them a glass from our bottle and shared some wonderful stories of the Baja, Australia, California, wine and tennis. Ah, the camaraderie of travellers – a grand and glorious thing.