Monday, December 20, 2010

Week 36

I put on a pot of water today and started the ham stock.  I used dried onions, garlic and parsley from my storage to flavor the the broth.  It's been going for about 5 hours, and is beginning to concentrate the flavors.  I was gently simmering, while at the dentist, but have moved it on to a boil to really boil off some of the water.  It should be a very tasty stock, when finished.

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