~ Despite the palaver involved, I like making chicken stock. This morning I strain an especially rich batch, made using an extra carcase from the freezer. I remember reading a preview of a TV programme where Hugh Fearnley-Whittingstall was encouraging hapless urban youngsters to learn to cook from scratch. One very unimpressed youth said of the chicken-stock-making process 'It's what they did in the stone age, innit, boil up a load of bones in a pot...'
~ It's easy to overdo petunias in town plantings, but the deep violet ones in abundance in the containers in Moncontour spread a most voluptuous scent, reminiscent of jasmine, all around the town.
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Upside-down trees at the watermill.
6 comments:
I only use commercial chicken stock cubes!
Stock making (although no meat stock for me as I don't eat the stuff) is a pleasure. Slow cooking at it's best. Like making soup, chop, dice, sprinkle, simmer, simmer, simmer.
Thankyou for reminding me.
Thanks.
Hliza - don't worry I use those too!
HHB - I think making good veg stock is even more of an art, though I must say I don't do it. I tend to stuff the chickens with lots of herbs and garlic and celery and things when I cook them, so that all goes in.
I always imagine that tree roots and the visible tree mirror each other, so that if a rock changes the root below, it causes a strange twist above. This is almost certainly not true, but it comforts me to think so.
The smell of chicken stock is in itself a delicious thing and makes you want to lick the air in which it is floating.
That's a magical photo; and I love the description of the petunias.
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