How good is this! I bought a roast chicken the other week because Sylvia put it on the shopping list and sure we've had chicken breast for sandwiches and salads all week but the leftover bones and bits ended up being a stock this morning.
And then I thought to myself "what should I do with this stock?"
After finding a recipe for minestrone I spent a little while putting this together and I have fantastic ready to go lunch meals for a week or so.
I love cooking.
When the weather gets cold, the chickens tend to either spend all their energy in metabolism - keeping warm - or growing feathers. But at some point in winter they are all feathered up and go back on the lay. And I think we are back in the eggs business again.
Everytime I try to do poached eggs I get caught up in all the randomness. You have a saucepan full of boiling water and put your eggs into it and you scoop them out and that's all meant to be good?
Perhaps, but man there is so much left to chance. But maybe that's the point of it. I did wondrous then and man, everything went wrong.
But then I had some toast and My Egg was there and everything was ok. So maybe poached eggs aren't bullshit and it's just about technique and appreciation.
When you leave a piece of meat to settle there is an undeniable mark left behind. I will enjoy this pork chop.
When you leave a piece of meat to settle there is an undeniable mark left behind. I will enjoy this pork chop.
