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"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Tag: bone broth

snowstorm soup (from the cupboard etc.). . .

snowstorm-soup

I’ve written about making soup a number of times: all day-beef vegetable soup; quick and easy vegetable soup; stone soup and so on. Tonight, I’ve been watching the weather report to expect some inches of snow to fall tomorrow between noon and midnight. However much snow that turns out to be, the first thing I thought about was to make a hearty soup from what I already have in the cupboard and fridge in the morning just in case the power goes out (which is an emergency we like to be prepared for.)

Leaning towards a veggie melange, I decided not to use the frozen beef and marrow bones that I have in the freezer. Instead, I’m going for onions, carrots, celery, mushrooms, barley, broth and stewed tomatoes.

Here’s the actual ingredients I put together this morning: chopped vidalia onions, 2 stalks of celery and two small zucchini browned in a medium sized soup pot. Sent G. to look for carrots because I was out of them. He returned with four small ones from the tenant who lives downstairs (I invited her to share a bowl with us for lunch.) Added five large mushrooms cut into big chunks, soaked a handful of barley in boiling water; added a Knorr beef broth gelatin pack, spring water and a can of Del Monte stewed tomatoes. After soaking, added the drained barley. The barley will make the soup thicken as it cooks. One bonus of making this kind of soup is that as it is consumed, you can make more broth to bring the liquids back up and make more servings. We’re enjoying soup, not a stew, after all!

scones-1Might make a batch of “scones” to go with a cup of soup for lunch. This is a twenty-five year old recipe that is easy to make at the last minute. (a cup and half of flour, a 3/4 cup of milk; and half a stick of hard butter & a pinch of salt.) This is actually half a recipe but the proportions are easy to fit into a small size Cuisinart. I whizz the flour and cold butter bits together with salt; add milk and blend until it’s mixed. Scoop out on a cookie sheet with a soup spoon and bake at 375 for about 15 minutes or until the edges are golden brown. It creates a buttery biscuit that someone famously said was missing the “scone powder.” It’s because there’s no leavening in it but the blobs of dough and butter crisped up on the edges are divine.scones-2

The soup will simmer while the snow falls and with it for supper, I’m going to try a sandwich idea I saw in one of the cooking magazines that either float through the house or that I saw at Barnes and Noble the other day: a grilled cheese sandwich with prosciutto and granny smith apple slices on pumpernickel bread. I have some nice grated swiss cheese and might add some gruyere, one crispy apple and a pack of prosciutto that I picked up at Whole Foods the other day. Glad all these ingredients are on hand that helps me to avoid making a trek to the grocery store this morning!

A gourmet sandwich and soup made from the larder for dinner; and a cup of soup with buttery scones for lunch! I guess we’re glad we’re going to be inside while it snows – plus we can watch the wild card football game this afternoon at 3:30 while the snowstorm gets going outside.

Sounds pretty good to me!

ramen bowls for dinner! . . .

ramen-bowl

For the past weeks, I’ve been making bone broth in my new Instant Pot and also reading about how to make appetizing ramen one-bowl suppers. So today, I’m combining what I’ve made and learned for our first try at a customized ramen bowl for dinner. Here’s what I have to start with:

  • a lovely piece of char-sui pork (barbecued) from the Asian market that I’ll heat up in the broth before slicing and serving;
  • a container of bone broth to which I’ll add a scant spoonful of dashi powder and a spoonful of Ohsawa soy sauce for the “ramen soup base”;
  • fresh Chinese spinach – unlike Western spinach (see photo) – which I will stir fry, drain and cut up before placing with the other ingredients on the bowl;
  • 6-minute jumbo eggs with yolks that are still slightly runny, braised in a red-cooked sauce (soy, sherry, sugar) and cut in half just before serving;
  • fresh Chinese noodles from the Asian market – boiled ahead of time, rinsed and drained before adding to the ramen broth

I happen to have all of these ingredients on hand to prepare ahead of time and assemble to make our noodle bowls for dinner.

Here are some photos along the way ~

chinese spinach and fresh chinese noodles

chinese spinach and fresh chinese noodles

Chinese spinach (raw and cooked) to add to the ramen bowl

barbecue-pork-eggs

 

Char sui pork (barbecued) from the Asian market & braised 6 minute eggs

 

 

 

freshly cooked Chinese noodles

freshly cooked Chinese noodles

penultimate ramen bowls . . .

penultimate ramen bowls . . .

down the learning curve . . .

2nd time around. . .

2nd time around. . .

You know how frustrating it is and full of obstacles the first time you go somewhere and don’t know how to get there? Or trying out new equipment that doesn’t turn ON even though it seems like it should be a piece of cake by just pushing a button? Well, if you’ve been reading my posts about making bone broth, you’ll be able to see in this post that it’s all downhill the learning curve from here! YAY!

First of all, I got to take my first precious cargo of bone broth out of the freezer this morning and to my relief, the fat had all risen to the top and congealed into a waxy pod that was easily removed by sliding a knife around the container. Next, I was glad to see that underneath it, the broth was gelatinous just the way it’s supposed to be in order to be healthy. Finally, I warmed some up and drank it in the nice cup that C. gave me a couple of weeks ago. It wasn’t as bland as I had feared and the taste was satisfying. I plan to have it when the spirit moves me throughout the day with a light supper tonight. That’s less than 500 calories which meets the quota to count as a mini-fasting day.

Then, I got the idea of doing fasting with the bone broth more often than twice a week. How about semi-fasting most days at breakfast and lunch, then eating a light high-protein supper with a salad or small serving of vegetables? Sound good? It did to me.

So I took out 3 lbs. of marrow bones and beef ribs from the learning-curve-1freezer this morning and put them into a big pan to roast for an hour and ten minutes at 425 degrees. Afterwards, I’ll cut up the carrots, celery, onion and start up the Instant Pot to 75 minutes.

When it’s done, I’ll have three more containers of rich bone broth to cool and put into the freezer. One difference I noticed is that yesterday, I manually vented the steam early since I was anxious to look at the broth. Today, I let it “cool down” on its own and the heating part went on for another hour. Lo and behold when I opened it up, strained the broth and poured it into the containers, it was much darker than the batch yesterday. Richer looking. I don’t know if the extra gestating time had to do with that but I’ll know more when I compare the taste too. In any case, I’m going to follow the slower regimen that I did today – and see how the next beef broth batch comes out. I also harvested all the cooked marrow and beef bits although I don’t have any idea what to do with it besides chucking it into the freezer and figuring it out later.

Then, I’ll be able to experiment with a) how hungry I feel; b) whether my body wants solid food or not; and c) how to balance the two out as the days go on the remainder of the week. If it feels manageable, I think I’ll try out the semi-fasting with bone broth for two meals awhile and see whether it makes an impact by Thanksgiving (about 11 weeks from now.) (This morning, I ate a few tamari almonds to slake any boredom that might hit with just the bone broth.)

It’s so interesting (to me at least) to observe and learn something new like this with new equipment to boot. The true “reveal” will occur when I see what this does to make me feel healthier and to lose some weight. Fingers crossed and results to come!

 

additional bone broth notes . . .

bone broth . . .

bone broth . . .

Okay, so I just opened up the Instant Pot and peered into the soup to see if it was cooked sufficiently. The beef was falling off the bone so I am now able to confirm that 75 minutes pressure cooked is long enough. There was a layer of fat on top when I took this photo.

I then began to rummage around the stock to see how the bones fared. And it suddenly struck me that bone marrow – such an English delicacy that antique marrow spoons were made to enjoy it – was still left in the bones! So I fished them all out and decided to harvest the beef and the marrow before discarding the bones. Unlike some broths made on the stove – like chicken – the beef was tender and not tough, and also still had some taste. I’m going to think about what to do with the harvested marrow and beef later on – and will freeze them for now.bone-broth-2

After the broth cools enough for me to pour it through a sieve, I’ll then divide it into quart soup containers and put them in the freezer – the fat should rise to the top to be skimmed off before heating it up and drinking it on my first mini-fast day. Cheers!

Postscript: Just realized that with all the hoopla and marketing for this “21-day diet that will change your life by mini-fasting 2X a week on homemade bone broth” that it’s ONLY SIX TIMES that one is drinking bone broth instead of eating during those three weeks!

So depending upon how much each serving you drink, 6 X a day, you’ll probably be making bone broth 3-4 times altogether. After the 21 day diet, I do plan to continue with more beef bones/ribs that I have in the freezer. Just wanted to give readers some sense of scale of this whole thing.

The biggest lesson learned of all that I experienced with all this activity is that the Instant Pot is an absolutely great cooking machine, once I figured out how to turn it ON using the manual button rather than pre-programmed ones!

It’s made of high quality material with a substantial stainless cooking pot. It’s quiet, it’s safe to use and it works FAST relatively speaking. I’m planning to try it out to make a veal ragu to serve with pappardelle noodles for a piano party we’re having in mid-October. And maybe Irish oatmeal in the mornings that usually takes half an hour on the stove when the weather gets colder.

“feast or famine diet” . . .?

a FIESTA of dahlias from Fivefork Farms this a.m. . .

a FIESTA of dahlias from Fivefork Farms this a.m. . .

dahlias, majestic in a favorite vase . . .

dahlias, majestic in a favorite vase . . .

So, if you read the last post, you’ll know that I’ve come across a 21 day diet that includes 2 days of fasting, drinking bone broth and eating regularly the rest of the time. I’ve refined this somewhat into what I call a “feast or famine” diet that includes:

  1. 2 days apart fasting – drinking juices and bone broth;
  2. 2 days of salad suppers – salads on a dinner plate with a serving of protein (teriyaki salmon, sliced steak, shrimp)
  3. 3 days left for foodie menus – pappardelle pasta with veal ragu, Peking duck, teriyaki chicken thighs on the grill, etc.
'famine' fixin's for beef bone broth. . .

‘famine’ fixin’s for beef bone broth. . .

Anyhow, I’m going to try it out, starting tomorrow when the Instant Pot arrives and I make up some bone broth to store in the freezer.

Starting Monday, September 12th, I’ll start the 21-day diet clock. And on October 3rd, I’ll weigh in (couldn’t resist the pun) and see where things stand.

Meanwhile, here are more photos of the beautiful dahlias at the end of summer – and the beginning of our weekend!

feast-or-famine-1

the ‘unseen hand of the Universe’ today. . .

 

a flexible glass tube flower vase "lost" and now "found" . . .

A friend from my college days wrote to me today that she didn’t understand how elements in my book, “Uncommon Hours” combined such concepts as transcendental values, the tarot, horoscopes and the “unseen hand of the Universe” as components of a consistent world or life-view. I, in turn, was baffled because it’s exactly how my life seems to perk along everyday.

For example, I spent quite a bit of time today in the local Bank of America office trying to sort out some accounting errors and to report fraudulent activity on my checking account. It took a long time because the Bank’s fraud department didn’t answer the phone even after an hour’s wait in the manager’s cubicle. After I went home to try the fraud line again, I returned to the bank to close out my account and open a new one. During this time, I had become friendly with the bank manager who helped me with these transactions. During our chitchat while waiting to connect with said fraud department, she told me about “Instant Pot” – an electric pressure cooker.  I was delighted to hear about it because I’ve used a manual pressure cooker to cook brown rice macrobiotically but had stopped doing it because it took too long. She was enthusiastic about this kitchen gadget that would cook rice, make stock and stews as a pressure cooker (meaning fast) and could also be used as a slow cooker. When I went home, I read about it on Amazon, saving it in my checkout box.

Later this evening, I watched a chamber music special called “Simple Gifts,” a “Live from Lincoln Center” program about artist-led performances at the Shaker community in Kentucky, held in an incredible tobacco barn that was magical in its appearance with daylight showing between the slats and superior performances of artist-led chamber music. I thought it was an interesting concept not to have a conductor, but for various musicians leading the rest of the ensemble themselves, depending on whether/when they had the lead melody including wind instruments. It’s such a simple and basic concept but I had not seen it performed with such a large ensemble. I was also impressed by the co-directors, a husband-wife musician team who played the piano and cello: Wu Han and David Finckel who are also directors of the Chamber Music Society at Lincoln Center.

Directly after the special, the PBS station segued right into a healthy diet program featuring a Dr. KellyAnn somebody. She was a little grating so I turned it off but idly looked up her book online and read about her regimen to lose weight and turn your health around in 21 days because I had resolved to get in better shape just tonight after we had finished dinner. Her routine turned out to rely on two days of “fasting” and sipping homemade bone broth from beef bones or chicken bones, etc. simmering on the stove for six hours or so.

So if you’re still with me, of course, that brings my day full circle to the convo at the bank earlier where I learned about the Instant Pot which, (voila!,) is capable of making stock that takes hours on the stove in just a couple of hours in its electric pressure cooker mode. Get it? The unseen hand of the Universe, right?

But what about the horoscope part? I had read that Jupiter, a very powerful and positive planet, would enter G.’s birth sign today for the first time in twelve years, perhaps auguring good fortune. Lo and behold this afternoon, we received some good news from a Court ruling, giving us a small victory we had hoped for. Maybe we might even be turning the corner in this David vs. Goliath battle! See what I mean?

The opening question above also challenged the spiritual premise of my book and my first over-reaction was to ditch it, frustrated that yet another reader didn’t “get it” the way that I had intended. After today’s events though, I decided not to give up on it just because someone else could not imagine a life filled with so much serendipity and synchronicity.

Today has been a busy day and I feel the Universe has given me a good lesson (again!)  Hallelujah! This is the way my life goes along, just about every day. I’m not kidding. Is it just following your intuition? Seems like more than that to me, doesn’t it?

Thank you Helpers!

Note: I ordered the “Instant Pot” to make bone broth per the 21 day diet plan. Will buy ingredients today at Mekong, a Vietnamese market in town and make a first batch of bone broth after the pot arrives and I figure out how to do it. Stay tuned.

under the weather . . .

vegetable stock . . .

vegetable stock . . .

The weather has been unseasonably warm (87 degrees over the weekend) and is now rapidly cooling off. They say that rapid shifts in temperature are liable to make people vulnerable to colds.

I’m fighting one off the last two days and can’t remember the last time I had one. Lots of sneezing, sore throat and congestion. The plumber who installed the faucet and Insinkerator the other night was wheezing and coughing, saying he had just come from the clinic with a Z-pack prescription. Hmmmmm. Turns out the dishwasher he installed earlier in the week wasn’t getting water during the wash cycle.This became evident after I emptied dishes caked with drying fluid and still greasy. It finally dawned on me that nothing had been washed even though we had set the one hour cycle the night before.

One of G.’s workmen, J., came yesterday to troubleshoot the dishwasher and after testing the water valve in the house and the machine, discovered there was a kink in the hose looped around the back of the dishwasher that was obstructing water from coming in. I was relieved it wasn’t an electronic board fault that would have required a service call on a brand new machine–and thankfully it wasn’t. Anyway, that was a puzzling glitch yesterday. And hopefully the last.

My daughter, M. who is studying nursing skyped this morning and suggested I use my spirometer–a breath strength measurer they gave me after surgery to boost lung strength and to keep congestion at bay. I also followed her suggestion to humidify the area and took out ingredients to make a vegetable stock that would simmer on the stove all day: leeks, onions, carrots, celery, tomatoes and parsley. It was satisfying to cut up all the vegetables and stir them in olive oil, then after browning, adding a gallon or so of spring water. It’s on the back burner of the stove right now, quietly cooking goodness that will supply us with stock to make fresh vegetable soup tomorrow and to freeze. I’ve found that the rich, hearty taste of this homemade vegetable stock is more appetizing than either the beef or chicken/pork bone broths that I made a couple of weeks ago. Maybe it was the proportion of ingredients to water but there wasn’t as much flavor as the vegetable stock.

french onion soup . . .

french onion soup . . .

Because J. is coming again today to work on some carpentry, I also decided to make a separate batch of French onion soup, using some bone broth I had in the freezer and two large onions which I browned in unsalted butter until softened and golden brown. This soup is one of our favorites and we’ll have it for lunch. I have a dry end of a French baguette that I’ll broil with gruyere cheese on top that will soften when we float them on top of the soup right before serving. Yum!

I’ve also been taking Airborne–cold-preventative tablets that fizz up in some cold water (I like to add an ice cube) that both G. and I have taken the last couple of years whenever we felt a cold coming on. It’s done us well as neither of us has had a serious cold since then. I’m hoping that I’ll be able to nip this one in the bud too.

humidifying . . .

humidifying . . .

 

 

 

home again . . .

chinese lantern from the garden . . .

chinese lantern from the garden . . .

On Monday, five or so days ago, I arrived home around 8:30 a.m., having taken the red-eye flight from Los Angeles to Boston. I was tired. The connecting flight gate at LAX was moved a terminal away and I only got there by asking for someone to push me there in a wheelchair. For the next few nights, I didn’t sleep very well. I had vivid dreams. I woke up at 4 a.m. and couldn’t go back to sleep. Then, I slept until 9:30 after I finally fell back asleep.

Besides having irregular sleep patterns, I set forth to buy food, make broth and clean up the kitchen in anticipation of a new countertop being installed in the next month or so. Instead of having two knife blocks taking up so much room on the counter, I ordered a twenty-four inch magnetic knife strip to hold all the knives that we use. Once G. mounted it on the bottom strip of the octagonal window, we marveled at how efficient and useful it was, noting how we could have done this so long ago! I also ordered a twelve-dollar knife blade sharpener that arrived yesterday. As the reviewers said, it held firmly to the countertop, allowing for one’s non-sharpening hand to rest far away from it, and then to allow knives to be drawn towards me through a “dimond sharpening opening.” It worked so well that my knives are now razor sharp and slice through newspaper, just like on TV! DSCN6942

But I’m not really writing about knife-sharpening in this post, I’m writing about how much I appreciate being home. I’m not a world traveler much anymore, although I’ve done my share while working in the biotech industry, flying to Frankfurt and holding powwows in the airport restaurant with our business partners, then flying home two days later without having left the airport. Once, the American Airlines staff were so surprised to see me returning from Frankfurt on their own layover flight that they moved me to first class, gave me roses and the largest tin of caviar that I have ever seen! It was a memorable trip, also because it took place right before Christmas and there were stalls of German Christmas ornaments and gifts for sale set up in the airport. I had a great time, bought a couple of hand-blown glass ornaments and drank champagne and ate caviar all the way back home. Those were the days when business class was common, unlike today when people are fighting with each other in economy class about moving their seats back!

Now, I’m discovering once again how much I love being home with my husband, G. in our quirky home on the top floor of a Queen Anne Victorian house with his piano shop on the ground floor. Before my trip, we did a big refrigerator clean-out together and it really helped to come home to a half empty, clean fridge. I bought some food, shopping at a Mediterranean grocery store for their heavenly homemade baba ganoush (eggplant dip,) and brought home a sack of small Japanese light-fleshed sweet potatoes from the Vietnamese market–half the cost from the gourmet farm stand a half an hour away–and sharing them with neighbors who love them as much as we do.

Today, I went by the other Vietnamese grocery in town which offers whole roast duckling transported from Chinatown in Boston on Saturday mornings but only if you come at the right time–after they have arrived and before they are sold out–an unpredictable window of time on both ends. I also found a pack of roasted pork buns with a red dot on them and two bunches of scallions for the Peking Duck we’ll have with hoisin sauce and flour wrappers I’ll make tonight. I also picked up raw chicken and pork bones to make a “Tampopo” type broth with ginger root and green onions (plus a spoonful of apple cider vinegar.) When the broth is ready, I’ll strain it and use part of it to make a soup with tofu, mushrooms and fresh watercress added at the last minute so it’s still crunchy when served.

"tampopo" broth with chicken and pork bones . . .

“tampopo” broth with chicken and pork bones . . .

I’m glad to be home but don’t get me wrong, it was a great trip in many ways. Being with my daughter, M. who lives in Minneapolis was a treat. She went out of her way to take care of so many things, not the least of which was to drive our rental car towards Pike Place in Seattle (although we didn’t realize it at the time) during rush hour on a Friday afternoon.

The cottage views were delightful and peaceably enjoyed. DSCN6854We finally found Dungeness crab at the local grocery store and lightly steamed it, eating large chunks of crabmeat dipped in warm, melted Kerrygold butter (from Irish grass-fed cows.) Most of all I got to witness and to deeply appreciate my daughter’s silent ways that made the trip so meaningful. Many thanks, M.!

Making a home means a lot to me. Keeping it up for our needs and enjoyment is one of my great pleasures. I just happen to like doing it, even the tedious cleaning up of things. It looks and feels so much better afterwards. There are still closets to clean out and plenty of cupboards to reorganize before the kitchen gets its facelift in a couple of weeks. I guess I’ll never run out of things to do at this rate, will I?

I’m glad to be home with G.

 

beef “bone broth” . . .

bone brothDuring our trip to Puget Sound, I had a chance to learn about wellness foods from my daughter, M. who has been following a beyond-Paleo kind of diet: no grains (rice, wheat, flour); no vegetables growing below the ground (potatoes,) no dairy (including cheese!) no sugar. Plenty of eggs, uncured bacon, broccoli, spinach, chard, kale, collard greens, wild fish, organic chicken and grass-fed beef in small portions. She had a chance to tell me about homemade “bone broth.” It sounded similar to the homemade vegetable broth that I made a couple of weeks ago, a tasty broth for vegetable soups, sauce for veal chops piccata and other dishes. What I froze two weeks ago has been used up by now. So today, I thought I’d explore making a beef bone broth using some of the vegetables I had left over from making the vegetable broth, adding roasted marrow bones.

A couple of things stood out for me when I reviewed a few online articles about making bone broth. One was to ROAST the bones or any beef before boiling. This brings out the flavor and decreases the amount of foam that rises when cooking broth using raw meat ingredients. M. also noted that she uses beef short ribs in addition to soup bones and it was best to use grass-fed beef when possible.

The beef short ribs and bones roasted in the oven at 375 degrees for about an hour. roasted beefAfter it cooled, I browned some veggies in olive oil: leek, vidalia onion, carrots, a parsnip and some celery, about one-third the amount of vegetables that I used in the vegetable broth. Then, I added the roasted beef and spring water to the top of the stockpot. A handful of cherry tomatoes from the garden and a spoonful of instant dashi went in at the end. Two tablespoons of organic apple cider vinegar reacts with the bones and draws out the goodness that heightens the healthful quotient of the bone broth.

veggies for bone brothOh, and the other thing the recipes noted was to bring the soup to a boil but do not boil it–just simmer it very gently for a few hours (up to 48 hours!) Yeah, my eyes popped out when I read that too. But then I remembered the Japanese film called “Tampopo” where they spend the whole movie making a delicious soup broth base for their ramen noodles. In that case, pork bones were kept simmering for days. broth and cider vinegar

It’s the beginning of September and the weather is dry and sunny with a gentle breeze. Cool enough to be simmering stock on the stove, although just think of what it would be like to be making continuous vegetable and bone broths during cold winter months? People relate that they drink a bowl of bone broth everyday. To me, that would mean making it constantly because you’d be consuming it almost like tea. Experimenting with making homemade broths has been a revelation. I used to think about making broth as a luxury, carried out by high-end restaurants and super-chefs, using whole chickens and all those great vegetables just to strain it all out at the end.

But no more. What I learned from making that one batch of vegetable broth is how incredibly flavorful the stock is. There is a hint of umami taste too which is intangibly elusive to describe. The beef broth cooled overnight and I skimmed off half cup of fat from it. I used to buy cans of chicken and beef broth to add to stews, soups, glazes and sauces. Having begun to make stock myself, I’ve realized it can enhance flavor while imparting a clean taste. All it takes is a little planning, washing, preparing vegetables and roasting bones as sous prep. Browning the vegetables in olive oil, adding bones, skimming foam and keeping the stock to a simmer is all there is to it.

I’ve strained the broth and reserved some for our supper tonight. I plan to boil some udon noodles separately and then add to the broth along with bits of beef, organic spinach and thinly sliced mushrooms. Along with fresh, crisp bean sprouts and a few fresh mint leaves from the garden on the side, the dish resembles a Vietnamese Pho.

At the oriental market today, I noticed that they had pork and chicken bones. My next broth experiment might be a combination of roasted pork and chicken bones, green onions, fresh ginger root, diakon and perhaps chinese chives. It might resemble a “Tampopo” type broth to add to fresh ramen noodles and snow peas–or as a clear stock for winter melon soup with shitake mushrooms.

beef bone broth with udon, spinach and mushrooms . . .

beef bone broth with udon, spinach and mushrooms . . .

I just remembered that David Chang, in his cookbook entitled “Momofuku” gave a broth recipe that required using a ton of ingredients and simmered for days on end. I’ll have to dig that out and see how different it is from the one I made today. It’s fun to see where making broth is not a mere boiling exercise, but how the results have the potential to transform one’s cooking for just about everything.

Hey, remember that old folk tale called “Stone Soup?” Weary soldiers who have nothing to eat make a soup made with a huge pot of water and washed stones because there is no food to be had. As it is boiling, curious villagers come to see what is cooking and begin to volunteer some of the foodstuffs they have hidden from the soldiers: some bones with meat on it, barley, vegetables and more grains. Before long, there is a huge pot of delicious, hearty soup, enough to feed everyone! This is sort of like that.

Making this or vegetable broth doesn’t take a village, just a little planning and patience while the broth quietly simmers on the stove.