Mike has woken up my palate again, so I am making soup stock. Brown stock, to be exact, roasted bones and vegetables-and-such. I’m using three pounds of beef bones, 2 pounds of oxtail (they were short on beef bones), three carrots, three stalks of celery, and two onions. I’m roasting the vegetables and the beef bones as I type, and will simmer it all night while I sleep.
I have no idea what I’ll use it for yet, but a good soup stock is endlessly versatile. I chill it in 1-quart containers, then slice it into pieces, wrap it in freezer wrap, and stick it in the fridge. It stays there until I need some for soup, sauce, etc.
I continue to do very little besides eat, sleep, train, and see Mike. Five weeks to go…
