Some people think the big challenge of the Thanksgiving feast is preparing the turkey or making sure every element of the dinner is ready at the same time.
But what to do with the leftovers can be an even bigger challenge.
If you're tired of the same old turkey soup or can't stand the thought of reheating the holiday meal on Friday, maybe Saturday and, heaven forbid, Sunday, we're here to help. For free.
All you have to do is apply now for Wishbone U., our ninth annual Thanksgiving cooking boot camp. This year's class will focus on what to do with that turkey carcass, the mountain of mashed potatoes and the creamed onions that were barely touched. Okay, maybe we won't tackle those.
To gain admittance to the class, send a brief note about why you want to attend. We're suckers for a good story, especially when it involves heartwarming family tales or a sad recounting of turkey Tetrazzini coming out your ears. Nominations of deserving cooks by family and friends are encouraged, but they cannot be submitted anonymously. Cooks as young as 13 will be considered.
Twelve people will be selected to attend an afternoon hands-on class Oct. 13 at Apron's Cooking School at Publix Supermarket in the Shoppes of Citrus Park in Tampa. Apron's resident chef Rich Norris and his staff will share their expertise and recipes. Then we'll eat what we've made — always the best part of the class.
Janet K. Keeler can be reached at email@example.com or (727) 893-8586.