Saturday--mostly cooking

[e_moon60]

Today I finished up the stock,  first taking the flakes of fat off the top of the almost-jellied stock, then transferring it into quart containers and one larger one and putting it in the freezer.   About two quarts of stock stayed in the small (10 quart) pot as the basis for tonight's soup.  It's a thick soup, almost a stew, with diced tomatoes,

Comments

[kristine_smith]

I'm hoping to put up vegetables from the garden this summer so I can use home-grown vegetables, as well as beef, in next winter's soups.  We shall see.

Would you can, or blanch and freeze?

[e_moon60]

Blanch and freeze, definitely.

[deliasherman]

You are an inspiration. I realize my current cooking and baking roll (a year, now, and counting) maps pretty closely on my adding you to my must-read blog list. Thank you.

[e_moon60]

Thank you, Delia. I enjoy it when I have the right ingredients and the right time...I'd never make it as restaurant cook because every so often I just. don't. care. what's for dinner or whether a pinch of this would make it better. We're scheduled for snow on Tuesday (naturally, a class day when I have to drive our student 20 miles to the bus terminus early-early and fetch him again in the evening. And since it's supposed to start with rain--maybe or not a wintry mix (what a euphemism!) --and then turn to snow in the afternoon, I'm sure they won't cancel classes.