Warning, night photos with very bad lighting!
Many years ago, a woman from Florida started commenting regularly on my blog. Of course, I began reciprocating on her blog (which was the point, I guess) and I discovered that the more blogs I commented on, the more comments my blog would garner. That can get old really fast. I nick-named the task ‘comment whoring’. These days, I only comment on a select few blogs, many of them I have actually met the author in person and have a non-blog relationship. It’s not that I don’t like lots of comments (it makes me feel very popular, unlike real life), but I’d rather have a few of real value than a bunch of “yum!”. I’d love to hear what you think. I like to leave value comments too, you may have noticed that they can be a bit wordy! 😉
That woman from Florida was a Military wife and she knew how to make a dollar stretch. One of her posts was about a vegetable stock made entirely from vegetable trimmings. At first, I thought it was strange (OK, and a bit gross) but a really good friend recently mentioned she does the same thing, so I decided to give it a try. I am proud to say that I am now totally a convert. The stocks are always richly flavoured and a beautiful colour due to the onion skins. Onion skin broth is supposed to be a natural blood pressure remedy, although I have no idea how much you need to have for it to work! I keep a ziplock bag in my freezer and not one Veggy trim goes in the bin, it all goes into the freezer bag and once I have filled the bag, I take out my broth pot and fill it with water and simmer with all the trimmings for 3 hours, give or take. At the end, I turn the gas off and allow it to cool off. I strain the liquid 2-3 times, having the final strain through a metal, fine coffee filter (not the paper kind, they bung up too quickly). The straining allows you to capture any bits of dirt and gunge that may have gotten in the stock. The stock is delicious on its own or used in recipes. No two broths are alike. I encourage you to give this a go, there are no rules other than washing your trimmings well or just buy organic (although, I’d still wash well). And as usual, I don’t salt until I use it because everything requires different seasonings.