On Thursday evening (Thanksgiving) I put the entire roasted turkey back into the fridge and pulled it out to get slices for meals; tonight I cut it apart and have the stock simmering. It's just too much to prepare for the meal and do all of the cutting up and soup on the same night. The pot is cooling a little before I pull out the bones and skin, strain the broth, and use that for making soup tomorrow.

For the banana bread, the bananas I'll be using were at the over-ripe state and then I froze them one or two at a time and they're finishing defrosting in the fridge now. I'll make a double batch of batter that will add up to probably six small loaves.