After Thanksgiving we are always end up with so many leftovers. My friend Sue Vu developed a great recipe for the Food Network using leftover turkey to make Pho, a spiced Vietnamese meat and noodle soup. I always make soup from the leftover turkey carcass, so this one was a no brainer.  Instead of using pre made chicken broth,  I made a turkey stock from the bones and wings that were leftover and there was plenty of flavor. I made that on Sunday and we ate it both Sunday and Monday for dinner. You can find the recipe here: http://www.foodnetwork.com/recipes/food-network-kitchens/leftover-roast-turkey-pho.html.  On Sunday I had also cooked half a bag of dried chickpeas, so when I got home from work on Monday I sautéed some garlic in olive oil, threw in half of those chickpeas and all of the cooking liquid, half a bag of cooked Farro penne, and some Pecorino Romano, and that is going to be Tuesday’s dinner. The other half of cooked chickpeas with no liquid went into the mini food processor and I added a clove of garlic, lots of tahini, lemon juice, salt and water, and became hummus that would be in my kids lunches on Tuesday. They are going to be eating chickpeas twice that day, but I suppose there are worse things they could be eating. I pulled some leftover pork shoulder scraps out of my freezer and those are going in the slow cooker Wednesday morning to become barbecue pork tacos. Unless I change my mind before then.