Another Vegetable Stock
We needed space in the freezer, so it seemed a good day to make another vegetable stock. Here’s some history about when this got started. I usually do it outside on the gas grill, but the idea of having the smell wafting throughout the house was appealing. I had been saving rinds from Parmesan cheese so those were added to the veg scraps. It cooked for about 5 hours and is amazing. Should help to make a lovely risotto.
Jon Crispin's Notebook 
This could not be more perfect for a day like today.
Below 0 here this morning. 😦