December 30
I'm getting ready for Florida in small steps. Today, I shut down Elizabeth's refrigerator, tossing a lot of stuff, putting some in the downstairs freezer, and using up the squeeze basil and squeeze parsley and two dried jalapeno in a soup that uses up the chicken thighs.
I started with three jars of veggie juice from the freezer.
I used up the jar of minced garlic, Katie's fresh now dried thyme, a small container of smoked paprika, celery and carrots.
I also added black pepper and turmeric, an onion and a half.
I expanded with water, but am cooking it all down. It gains flavor every ten minutes.
The thighs were boneless. I took them out and cut them up.
Chicken broth seems unnecessary. Plenty of flavor.
I put the carrots in late in the process so they don't just go to mush.
Doing the last peeling of carrots, I peeled a nice slice of my thumb. Damn thing was a bitch to get stopped bleeding, but I guess I got it now.
I'm getting ready for Florida in small steps. Today, I shut down Elizabeth's refrigerator, tossing a lot of stuff, putting some in the downstairs freezer, and using up the squeeze basil and squeeze parsley and two dried jalapeno in a soup that uses up the chicken thighs.
I started with three jars of veggie juice from the freezer.
I used up the jar of minced garlic, Katie's fresh now dried thyme, a small container of smoked paprika, celery and carrots.
I also added black pepper and turmeric, an onion and a half.
I expanded with water, but am cooking it all down. It gains flavor every ten minutes.
The thighs were boneless. I took them out and cut them up.
Chicken broth seems unnecessary. Plenty of flavor.
I put the carrots in late in the process so they don't just go to mush.
Doing the last peeling of carrots, I peeled a nice slice of my thumb. Damn thing was a bitch to get stopped bleeding, but I guess I got it now.
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