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I was planning on writing about our agility weekend tomorrow, but I had to write about my homecoming. Shane blew his last run of the day so we hurried out of there as I wanted to just go home. When I opened the door, my favorite CD (A Love Affair: The Music of Ivan Lins) was playing and the smell of bacon was in the air. Frank is making lentil soup with our leftover turkey - a DeMar tradition. On the counter is my favorite bread, the stinkiest most wonderful cheese, and a glass of wine. Who cares if Shane knocked a bar or two. More tomorrow.

Turkey with Lentils
serves 4

2 smoked turkey legs, deboned and skinned
8 slices bacon, diced
1 large onion, diced
2 leeks, chopped
4 carrots, chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried chervil
6 15-ounce cans chicken stock
1 pound lentils
1/2 cup heavy cream
1 cup finely chopped parsley

1. Saute bacon in large pot until crisp. Remove the bacon and set aside.
2. Saute the onion, leeks, carrots, garlic, and herbs in the bacon fat until the onions and leeks are softened.
3. Pour in the stock and heat to simmering. Add lentils to the pot. Simmer for 2 hours.
4. Stir cream into pot. Puree the soup in a food processor and return to pot.
5. Add the turkey meat. Heat thoroughly. Stir in parsley and reserved bacon.