Tonight, dinner is split pea soup.
Several weeks ago, the kosher supermarket that used to be just a butcher shop was selling store-smoked turkey thighs. In the past, they've sold chicken sausage and spicy Italian sausage, and other special storemade products, and I've learned that if I don't pick them up when I see them, I'll never see them again. So, I bought one, and tossed it in the freezer for when I had a use for it. After discussing it with my husband, we hit on split pea soup, which is apparently often made with ham.
I've never had it made with ham. My mom, even though we never kept kosher, made it with beef neck bones, and that's the way I'm used to split pea soup tasting. But, hey. It sounded good.
So. Last night, I took the thigh and a frozen chicken breast filet out of the freezer and put them to thaw in the crockpot. Then I chopped up a head of celery and a pound of carrots and a large onion, and put them in a container in the fridge. This morning, I took the meat out of their wrappings (they were still partially frozen), and dumped the veggies on top. I added somewhat more than half a bag of green split peas and some bay leaves and enough water to cover, set the crockpot to low and that was that.
When I got home, I took the skin and the bones out of the pot and shredded the meat, and it smells lovely and smoky and rich. I haven't done more than tasted it yet, but so far, it's lovely.