Breakfast
Cherry yogurt

Lunch
Leftover spanakopita (see 6/4)

Dinner
Turkey soup
French bread
Plum cobbler

Recipes:

TURKEY SOUP
1 Tbs. vegetable oil
1 large onion, chopped
1 large or several small carrots, chopped into 1/2-inch pieces
1 medium turnip, peeled and chopped into 1/2-inch pieces
2 stalks celery, sliced
2 medium red potatoes, peeled and chopped into 1/2- to 1-inch pieces
2 turkey wings, connecting skin cut off (totalling about 2 lbs.)
6 c. water
handful chopped turnip greens
2 handfuls shredded cabbage
1 bay leaf
15-oz. can diced tomatoes with juice
handful of pearled barley
a couple dashes of Worcestershire sauce
a couple dashes of red wine vinegar
salt and freshly-ground black pepper to taste

In the vegetable oil, saute the onion for five minutes in a stockpot. Add carrots, turnip, celery, and potatoes, and continue sauteeing another five to ten minutes. Add the turkey wings, water, turnip greens, cabbage, bay leaf, tomatoes, and barley. Bring to a boil. Cover and simmer hard until meat begins to fall from the wings.
Fish out the wings and shred the meat. Return the meat to the soup. Simmer 1/2 hour more, season as desired, and serve.

PLUM COBBLER
8 to 10 small to medium plums, pitted and cut into eighths
1/3 c. sugar
1 heaping Tbs. cornstarch
1 c. self-rising flour
1/8 c. Crisco shortening
1/3 c. milk
flour for dusting
sugar and slivered almonds for the top

Preheat oven to 400 degrees F.
Cut plums up and put them in a souffle dish or similar baking dish. Mix in the sugar and cornstarch.
Put the self-rising flour in a medium mixing bowl and, with a fork or your fingers, cut the shortening into it until the mixture resembles coarse meal. Pour in the milk and stir just until the dough pulls away from the sides. Sprinkle flour lightly over the dough and, with floured hands, flatten it out into a disc. Fold it over twice, then flatten it into a disc again and cover the plums with it. Sprinkle the top of the cobbler with sugar and almonds.
Bake 30 to 40 minutes, until golden-brown and bubbling.