I had an excellent blogging vacation. These are the cliff notes. Mr. Radish had horrible allergies and was pretty much knocked down even though his youngest daughter and family were here. I had a great time chatting with family and being around grandsons. One is just starting into teenage, the other happy and was satisfied going to a pool or to the beach. I cooked some. My daughter thought I was the queen of side dishes. Great compliment, as that is what I try to be.
I could also become the queen of broth. Broth is the new health crazy and well as pretty tasty stuff. I have been boiling up poultry bones for forever. Years ago I would take the major portion of the turkey meat off the carcase, boil the carcase, and all the leftovers including cranberry sauce, and the strain it the next day and simmer a chuck roast and vegetables in it the next day. Serving the broth for a first course, and then the sliced meat and the vegetables for a second course. A little horseradish and sour cream dollop went in everything.
Supposedly broth is extra healthy and good for bones, immune system and arthritis and many other health annoyances. But what to do with it once you have it. I bought the book Bare Bones Broth Cookbook,by Katherine and Ryan Harvey to help me out.To that end, it was not all that helpful, you just add broth to everything:soups, stews, risottos, casseroles,rice, grains. The real message is make more soup. But if it is good, you can just drink it, and you should. However, this same book is very helpful on making broth and about broth.
Here is a photo of my beef broth at about 40 hours. I will take it off the stove at 48.