Loving the tales - good to know I am not terminally unique.

The first (and perhaps the last) time I decided to make a meat stock to make a scrumptious soup or something from leftovers, I ended up with a gelatinous mass in a large pot.

We all have psychological defenses and mine come into play here - I think, but am not certain, it was a lovely, free range turkey carcass and was at the tail-end of failing enthusiasm for cooking from scratch and being frugal after a marathon and stressful Thanksgiving with too many in-laws I was trying to impress.

I think we ended up having pizza delivered on a Friday night.