This weekend I've just felt bored, lazy,
blah. I did some housework, grocery shopping, and cooking. I have been trying to go for a walk every day, or several times per week, but yesterday I only walked for 1 mile and nothing today (except for the grocery store). I guess that means I need a good, long walk tomorrow.
So what did I buy today?
- rice, lentils and black beans
- boneless, skinless chicken breasts and a big box of Farmer John spicy sausages (already ate 2...)
- coconut oil
- kale, green- and red-leaf lettuce, English cucumber, tomatoes, radishes, green onions, onions, sweet potatoes, red potatoes
- nectarines, red bosch pears
- big jar of green olives
- vanilla almond milk
- 2 heads of cabbage (to make sauerkraut!)
And I am FINALLY cooking the
Thanksgiving turkey carcass in the crock pot. It smells sooooooo good. It's been going all day, and I will keep it on low all night long as well. I will let it cool tomorrow so I can put it in jars (I'm anticipating 2-3 quarts, b/c there are a lot of bones). Then I will cover the bones with water and do a second batch. I only recently started doing that. When I think of all the broth I
could have had all these years...
I didn't know you could do a second batch with the bones! Is the second broth just as strong/good?
ReplyDeleteAmy J.
Yup! You can do a second batch. It isn't as dark or rich, but still plenty good. I once did a third batch, but it wasn't worth the time. I typically dilute my broth when I make soup anyway, so "thinner" broth works fine.
ReplyDeleteI also typically chop up onions (with the skins) and garlic and add to the pot; carrots, celery, and ginger, too, if I have them. This time I just used the carcass. The turkey had been mesquite-smoked, and I want to see how the flavor turns out on its own.