Taking stock and making stock (or, the longest post ever).

I’ve been MIA. Last week was unusually busy, which meant that I didn’t really make any interesting food. By the time Friday rolled around, I panicked about all of the vegetables we had lying around that weren’t going to make it much longer, especially since we were going out of town for the weekend. I panicked so much, in fact, that I broke my own rules about cold soup (namely, that I don’t eat it) and made gazpacho. And I actually liked it. It was like a vegetable smoothie in a bowl. With bread!

gazpacho + croutons

gazpacho + croutons

This set in motion a whole “use it or lose it” theme for the upcoming weeks. We have so much food in the cupboards, the freezer, the eight giant mouse-proof storage boxes, the refrigerator, etc. So, when we got back to town Sunday night, I made a list of everything we had, and there was so much stuff that I decided we could only buy groceries in the following categories until all that stuff gets gone: lunch supplies, produce, and spices. So far, I’ve stuck to it, but it’s only been two days, so we’ll see.

I knew I was going to make risotto tonight, so I decided this would be a good week to experiment with making my own stock. I used my friend Dayna’s method (found here), and it turned out pretty awesome. A little on the carroty side, but next time I’ll know to balance things out a bit more. Although there’s nothing wrong with carroty.

The best part was that it was basically free. I only used stuff I would usually throw away, plus some spices that amount to maybe three cents, and it made about 5 cups of broth that tastes strikingly similar to the kind I buy (USED TO BUY) for $3.99 for a 32 ounce container.

stock success

stock success

In keeping with the liquids theme, I used up some giant local zucchini to make curried zucchini soup, based on this recipe. The verdict?

delicious!

delicious.

More bread, because we’re trying to use that up, too.

There’s nothing I like quite as much as crossing something off a list, so I can’t wait.

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One Response to Taking stock and making stock (or, the longest post ever).

  1. littlesparrowknits says:

    Yay! I’m glad it turned out well. It feels so thrifty, doesn’t it?

    That zucchini soup looks awesome.

    – Dayna

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