Chicken stock

I think this was my best batch yet. About 3.5 quarts of gelatinous, medium brown goodness. I had been saving roasted chicken carcasses for over a year and sticking them in the deep freeze. Yesterday, I excavated them all, added the one from this past Sunday’s dinner, and split them up between the 8 qt Read More …

No-soak bean stew

Yup, a food post. You’ve been warned. Over on Facebook, Lynn Flewelling posted a link to an article about how pre-soaking beans prior to cooking was unnecessary. I perked up when I read it because I love bean soups and stews, but never made them because of the soaking step. Slow overnight soak or fast Read More …

Brownies!

It was time to bake something sweet, so I settled on brownies. My usual recipe is one from Recchiuti made with melted unsweetened chocolate. But I uncovered some Callebaut cocoa that had been in the back of a cupboard for way too long, and decided to find something to use it in. Hence, Mexican Brownies, Read More …