Happy Birthday to one of my favorite cousins.
My gift to you is the all important survival skill of how to make home-made vegetable stock. First, find something to store your vegetable trimmings in. I like to re-use big yogurt containers. Keep it in the freezer and add to it whenever you have vegetable trimmings. Then once it is full, fill a pot full of water, add a bay leaf, and simmer for 3 hours. Bam – you have your own vegetable stock.
Pictured above: I normally don’t have that much waste from a pepper, but I was making stuffed peppers and the recipe called for me to flatten the base of the pepper by cutting it across the bottom, and now that I’ve been making my own broth, I deliberately create extra trimmings.
Whit, I know you might not find this post useful, but if you come visit and I’ll cook up something yummy. xo