What did you eat today?

[renaeden]

Nothing healthy. Nutri-Grain for breakfast and chips for lunch.

["couldbecousin"]

I had a ham and provolone poorboy dressed (lettuce, tomato and pickle rounds)

  That sounds like something I would enjoy. 

[DirtDawg]

Starving for fish, I bought two large haddock fillets. They are being baked, slowly as I type, enough for my wife and I.

I have some rice pilaf to rattle together before she awakens.

[Parts]

The last of the pumpernickel bread toasted with butter

[WolFish]

Py is having home made chicken noodle soup (GF) and I am having GF egg drop soup, also home made.

I make a stock from a rotisserie chicken and then Py turns it into chicken soup by adding big chunks of chicken breast, vegetables and herbs. The flavor is intense. It takes about 6 hours to make the stock, which also has vegetables, herbs, onions and such. After a long simmer I strain that stuff out and then reduce the liquid to make the stock.

[DirtDawg]

I love using the last of a rotisserie prepared chicken carcass as the basis of a soup stock. I have found a huge stainless steel colander which sits comfortably inside my forty two quart stock pot. It fits perfectly. Even the tiniest bones are kept inside the colander during the process.

Not only is it delicious when rendered so, the whole idea falls in with letting nothing go to waste.

Speaking of which, Do you use many onions? I always plant the root end of the onions I buy from the store. I usually use even the bloom end, because, once you slice out the part you want, slapping the two ends back together and planting them that way often makes two green sprouts and if you allow them to grow you will have a double heart onion at maturity.

If you are hesitant about a particular root end, then float the root end in a bowl of water overnight. If the tiny little chopped off roots engorge at all, then you have a new onion, desperate to grow in sunlight. Plant it and be rewarded.

["couldbecousin"]

Py is having home made chicken noodle soup (GF) and I am having GF egg drop soup, also home made.

I make a stock from a rotisserie chicken and then Py turns it into chicken soup by adding big chunks of chicken breast, vegetables and herbs. The flavor is intense. It takes about 6 hours to make the stock, which also has vegetables, herbs, onions and such. After a long simmer I strain that stuff out and then reduce the liquid to make the stock.

  I really want that soup now. 

[Queen Victoria]

Py is having home made chicken noodle soup (GF) and I am having GF egg drop soup, also home made.

I make a stock from a rotisserie chicken and then Py turns it into chicken soup by adding big chunks of chicken breast, vegetables and herbs. The flavor is intense. It takes about 6 hours to make the stock, which also has vegetables, herbs, onions and such. After a long simmer I strain that stuff out and then reduce the liquid to make the stock.

  I really want that soup now. 

If you ever manage to lay your hands on a smoked turkey carcass, prepare for HEAVEN.

[DirtDawg]

Py is having home made chicken noodle soup (GF) and I am having GF egg drop soup, also home made.

I make a stock from a rotisserie chicken and then Py turns it into chicken soup by adding big chunks of chicken breast, vegetables and herbs. The flavor is intense. It takes about 6 hours to make the stock, which also has vegetables, herbs, onions and such. After a long simmer I strain that stuff out and then reduce the liquid to make the stock.

  I really want that soup now. 

If you ever manage to lay your hands on a smoked turkey carcass, prepare for HEAVEN.

Agreed. We ALWAYS buy a smoked turkey for Thanksgiving. It is for rendering an entire turkey carcass that I bought such a large stock pot.

By the way!!  I mixed up the numbers stamped on the bottom of my stock pot before. It is not a forty two quart (That size would be more appropriate for a restaurant setting rather than a four person home) but a twenty four quart, about a five gallon pot for canning, rending large stocks and Cowboy Campfire use. Sorry.

If you enjoy a good beef stock, most butcher shops will sell their waste bones, tendon, cartilage and sometimes fat at a REALLY cheap price. Some of those bones are big, so you will need a large pot or a saw.
Last year I got an entire beef backbone for thirty nine cents per pound, It was awesome AND I pulled about three pounds of nicely cooked "pulled meat" once it was done.

['andersom']

Cows are lovely to the bone and beyond indeed. 

["couldbecousin"]

Cows are lovely to the bone and beyond indeed. 

  They give us their all.  And they have big sweet brown eyes. 

[lutra]

Not that much but I had a croissant with Brie earlier and almost half a melon two tads later. Did have a small pie thingy (sneeuwwitje) with one of my coffees though.

['andersom']

Melons at this time of the year. Your supermarket is well stocked.

I had a croissant with cherry jam. Not enough brie at home to dress three croissants.

["couldbecousin"]

Melons at this time of the year. Your supermarket is well stocked.

I had a croissant with cherry jam. Not enough brie at home to dress three croissants.

  So you gave the Brie to your calves. 

['andersom']

Melons at this time of the year. Your supermarket is well stocked.

I had a croissant with cherry jam. Not enough brie at home to dress three croissants.

  So you gave the Brie to your calves. 

And I just bought a new piece. Did not buy new croissants though.