J: My roommate Dave's family was in town for the holidays and his mother made turkey dinner for Christmas. He saved me the carcass and I finally got around to making soup with it. I made two batches of stock, back to back, in the pressure cooker, because the whole thing wouldn't fit, even in my ten quart model. I ended up with about two 5-quart batches, which I poured into a bigger stock pot. I pressure cooked 1 pound of great northern beans for about 30 minutes (no pre-soaking), drained them and added them to the stock. Then I added a half pound of dried pearl barley and 4 chopped carrots. I let that simmer for about an hour. Then I added a half cup of rolled oats and the chopped bits of turkey from the carcass. I let that simmer for another half hour. I finished it with 2 teaspoons of salt and 1/2 teaspoon of pepper. It was quite good, if I do say so myself (but credit Mrs. Cowan for the turkey). I also made stir-fied vegetables with basil sauce (another old wok standby). Use what vegetables you prefer--I used chopped carrots, celery, brocolli, and green peppers, because those were the leftover crudite vegetables from my New Year's Eve party. For the sauce, mix 2 small cans diced green chiles and 1 tablespoon dried basil in a measuring cup. Add soy sauce to just cover. Add a tablespoon of red wine vinegar, 1/2 teaspoon sugar and 1 heaping teaspoon cornstarch. Mix and add to wok when vegetables are done cooking. Stir until it thickens. Scale up as needed.