Homemade Stock

liquid gold

Welcome back to reality, everyone! I hope you all had a fantastic Thanksgiving. Mine couldn’t have been better. Both of my brothers came out to visit from Arizona, and on top of that, we had 14 people in total over to celebrate. Initially, I was worried that we wouldn’t have room for everyone, but we wrangled up some extra chairs and our friend Joel brought over a folding table, so all was well. My lovely friends brought over lots of food and drink, and I think it was a big success. Kramer did a phenomenal job both roasting and carving the turkey, too, which is a feat all on its own. Thanks to everybody who was able to make it over for our Third Annual Orphan Thanksgiving, and I hope to see you all again next year! Maybe we’ll have to consider renting out a space to make it even bigger and better. Thanksgiving is my absolute favorite day of the year, and while I’m sad that it’s all over, I already have plans to top it for 2013, so prepare yourselves! Thanksgiving is always on or around my birthday, too, so it just makes this time of year unbeatable. Today is my actual birthday, and while I have to go to work and get back into my regular routine, I think that’s for the best. I’ve had four days of nonstop fun and it’s definitely time to get back into the swing of things.

Homemade StockThe largest game of Cards Against Humanity ever.

I’m sure that a lot of you, like me, save your turkey carcass to make soup or stock or any number of delicious post-Thanksgiving dishes. I think that homemade stock is definitely the best thing you can do with the leftover bones, though. There’s nothing quite as delicious as rich, golden stock – it makes for the best soups, stews, sauces, or whatever else you can dream up. Making stock seems like a pain, but honestly, it couldn’t be easier. Just toss the bones in with whatever vegetables you’ve got (carrots, onions, celery, etc.) with some salt, pepper, and herbs, let it simmer for 6-8 hours, and boom! Your very own homemade stock. It’s getting cold outside, and in preparation for the cold and flu season, it’s always good to have some of this on hand, either in the fridge or in the freezer ready to thaw out and serve. May I suggest chicken and dumplings or matzoh ball soup? We’re all a bit exhausted (already) from the holidays, I’m sure, and there’s no better way to recharge than with a big bowl of something hot, especially when it’s made with this stock!


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