It doesn't look like much at this stage.
It's a turkey carcass from the depths of the freezer on high simmer on the stove.
But it makes a fine and tasty stock for soup and for that I am grateful.
I am also grateful that it takes limited effort to do it and making soup stock ensures that no part of the bird gets wasted.
But more than anything else, I am grateful for the wonderful soothing, enticing smell of the stock on a cool, autumn day.
