D'vorahDavida
Yetzirah

That sounds so much like Ceili. She gets so excited, she's just snapping at everything. Is that what the band is for on Frodo? I'm interested. We have got to get Ceili calmed down when she's around strangers, especially children.

Hugs to you!
Ani

PS Fry's has 2 gig flash drives for ten bucks? I am SO there!

Awww they look good together !

I would really love your soup recipe ...I fancy making it .
Thanks bud ...

L xxxx

Sunny does look like a very happy girl, indeed

Any chance of you sharing that squash soup recipe?????

What is that red thing around Frodo's nose?

Sunny is well named. That's her disposition, and it sure does explain that pleased-as-Punch look on her face now.

Yes, indeed, lovely weather we're having. The weather page says rain is coming, which is welcome, but I might get a little damp walking to shul on Saturday.

Hubman turned down your Butternut Squash soup? That's a shame.


Bless

Oh, she *does* look adorable! Smiling from ear to ear.

I am going to go buy some butternut squash today ..soup tomorrow !
Sounds easy to make ..thanks so much .
Linda xx

Yes, it is wonderful stuff. I can attest.


Bless

Thanks for sharing the soup recipe!

Adorable pups!
I love Sunny's smile!

Mmmmmmm. That soup sounds wonderful.
Your brudder wouldn't like it either.
Hugs!

To make vegetable stock roughly chop (1-2" chunks) carrots, celery, and onions-- you don't need to peel any of it. Throw it all into a roasting pan. Add a couple of whole cloves of garlic. Toss with a little olive or canola oil. Don't use extra virgin olive oil because it will scortch and make your stock bitter.

Roast the vegetables at 375, stirring every 20 minutes or so until they are pretty well browned. Then pour the vegetables and their juice into a large stock pot. There should be little brown bits in the bottom of the roasting pan. Put it on a burner over medium heat and deglaze. You may deglaze it with white wine or a couple of tablespoons of anything acidic-- lemon juice, tomato juice, cider vinegar, or even regular cider itself would be especially good for butternut soup. The rule of thumb for deglazing is the more acidic the less you need. When you get all the browned bits boiled and scraped off the bottom. Then you pour that into the pot. Add some parsley, a few bay leaves and some whole peppercorns. You may tie the herbs in cheesecloth, but it's not necessary.

Add enough cold (filtered, if necessary) water to cover the vegetables about double. Then bring just to a simmer and cook over heat so low that a bubble only comes to the top every second or two, rather than an actual simmer. Let cook for about two hours.

Let it cool enough to be able to handle it safely, then strain the big chunks (if there are any left) with a colander over a second pot. Then strain it into the cleaned cooking pot or a storage container using the finest strainer you own, preferably a *chinoise*.

There you have it, vegetable broth. I never add salt to any broth because I don't know what sort of dish I'll be using the leftovers for. It's up to you when to season it. But remember, season gently because it cooks down a bit. It really only sounds like a lot of work, it's really quite easy. It will taste a lot better than the MSG and salt saturated grocery store vegetable broths. It will probably have more color, too.

Personally, I keep a ziplock bag in my freezer and put all my onion, leek, carrot and celery trimmings in it. All chicken bones are saved in the freezer, even if it was KFC. Then I just toss the frozen stuff in, cover it with water and let 'er rip. Couldn't be any easier.

If you like it enough that you want to turn it into vegetable consumme, let me know.