I love knowing that because I put my tamale pot [remember the one I bought at my local Mexican grocery store: the one I make my mom's chili in] on the stove, filled it with cold water, dumped in the bag of frozen "veggie-waste" [which I don't have to purchase again to make stock because it is already in the freezer ready to go...] with a palm full of kosher salt, an onion, a few peppercorns, bay leaves, celery or whatever else I happen to have hanging out in the veggie drawer... Along with seafood shells, bones, hawks, knuckles, backs... And, did I mention it is a great way to use all of your nubs at the end of the nutmeg kernel [I ONLY USE FRESH GRATED NUTMEG!]... Oh! Wait! Before I forget: this is a great chance to use big pinches of all your great Penzeys spices... I can have a great stock in an hour or so. Just remember to always start your stocks with cold water a simmer the flavors into a perfect marriage: try not to boil stocks they benefit best when you allow the flavors to come together slowly. And, if I can be really honest: it is less expensive that store bought chemical stock, and it taste better.
Besides, even if you are the only one who knows that: you made the stock from scratch, you cut the hand selected fresh veggies yourself, poached the organic free-range smart chicken breast... isn't that enough??? For me it is! Knowing that I intentionally took the time [and it really isn't all that much time in the big scheme of things] to feed my people [and, doesn't TIME=LOVE anyway?] with fresh chemical free crap... Well, it just makes me feel good! Oh, I love making me feel good!
STAY TUNED FOR: 7 SOUPS IN 7 DAYS - first installment starts 05 February 08