Boy, I have been busy. And lazy, as I haven't posted since after Thanksgiving. Oh well, today I am using the leftover chicken bones from a roasted chicken we had last night to make chicken stock. I didn't quite have everything for a mirepoix (the trinity of onions, celery and carrots), so I peeled some garlic cloves, threw in some baby carrots and seasoned the bones with onion powder. Cut some thyme from the garden, added some peppercorns and salt and covered it all with cold water. I should have about 4 quarts of broth when done. I used Alton Brown's recipe from FoodTV as my guide. http://tinyurl.com/dm2jt. The house smells wonderful!!
I am at my best when I can throw things together with abandon! I read in an article once that Ina Garten said she was an "assembler". That is me! I know what flavors work together, then I just mix and match. I did that with a bread pudding the other night and it was great! If I have to follow a recipe to a T, then I am not so good. I think that is why I don't bake. All of those precise measurements.
I will post the bread pudding recipe. It was so good and you could probably use the basic recipe to make both savory and sweet bread puddings.
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