Last night for dinner I made a muffuletta sandwich and minestrone soup. For the sandwich, I used a round loaf of bread that Mel made Sunday evening. It was perfect because you have to hollow out the bread to stuff it with the sandwich ingredients. I was able to take out most of the guts without puncturing the bread. The bread soaked up the vinaigrette without getting soggy. For the soup, I used the turkey stock that Mel made from her parent’s turkey carcass. It’s really good stock, which makes it easy to make a good soup.