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.
Maybe in an effort to distract myself, or maybe just because the weather is changing so I wanted to do the same, I installed some bangs in my dome last night. It is going to take some getting used to as I haven’t had bangs in well over five years and I still feel like something is about to fall in my eye, but I’m sure I’ll shake that feeling soon. For now it’s hello, autumn! I have new fashions for you in the form of hair on my forehead. Soak it in. My actual goal is to look like Zooey Deschanel (as it is any sane person’s goal because I mean look at her) but as always, I’m rocking more of a Daria look, which is am just as happy with. I was trying to get Kramer to be Trent or Tom for Halloween, but he wasn’t having it. Maybe I’ll try him again next year.
I actually made this bone marrow stock a while ago, when it was still warm out, but I figured that it’d be a recipe best shared in the cooler months. I love making bone marrow at home because it really couldn’t be easier or feel more gourmet and fancy. Spread some of that delicious, fatty marrow on toast and I am a happy camper. I always feel like I’m wasting the bones, though, so I figured why not make a rich, beefy homemade stock with the leftovers? I ended up making chicken soup with this stock, funny enough, but I think it added a nice depth of flavor. I want to make this again for French onion soup, or maybe a good Irish stew. I’ve been lightly sauteing and making fish and salads all summer, so I’m excited to get some one-pot meals going that stick to your ribs and make you feel all toasty inside. This bone marrow stock can get you at least half way there!
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.