I swear in the name of all that is holy if I get sick in the next few days I am going to throw a tantrum. Kramer and I are having one last barbeque this weekend and it is going to be an all out feast. We’re planning on a clambake, outside on the grill. I have about 10 pounds of seafood on order, in addition to a few pounds of sweet corn and baby potatoes. I am going to be making biscuits and chocolate chip cookies and if I have time, focaccia bread. The only thing standing between me and end-of-summer grilling glory is the fact that Kramer is just getting over his cold and my fear is that it is incubating in me. I have been popping zinc and drinking Emergen-C like there was a zombie outbreak and this magical combination will make me immune to the walking dead virus. My old boss was a doctor turned healthcare analyst and he told me that zinc was the only thing that’s been proven to work against colds, so like many before me, I am hedging my bets based on his advice. Don’t fail me now, doc. Anyone else swear by anything else? I will go to the pharmacy later today and buy them out of whatever you people say works. I just do not want to get sick! Help! All of those clams and mussels need to be cleaned and de-bearded by healthy hands.
You just start with a few bones – soon enough, you’ll have a base for a delicious soup!
- 8-10 beef bones (without marrow)
- 6 cloves of garlic
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 stalks of celery, roughly chopped
- 1 bay leaf
- 4 sprigs fresh oregano or thyme
- 2 teaspoons whole peppercorns
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- 10-12 cups of water
- In a 450 degree oven, roast your marrow bones for 8 minutes or so, until they are lightly browned. Add them to a large stock pot with the rest of your stock ingredients, bring to a boil, then simmer on low for 2-4 hours, adding a bit of water if you feel that it needs it every so often. Alternatively, you can make this stock in the crock pot by setting it on high for 6-8 hours. Taste and adjust seasonings as needed. You can keep this stock in the fridge for up to a week or freeze it for up to 3 months.