Sunday 9 March 2014

Rubber Chicken - Part 7

Finally, the end (of last Sunday's chicken) is night.  Remember the stock made from the bones etc. ?  Well, hold that thought.
 
 
 
In the meantime, more about the day.  9th of March ?  We've had many a May without a single day that was so warm and blue - with a completely cloudless sky.
 
So after the morning of sorting out the probiotics - a new batch of kefir and kombucha started off ; the fermenting - a 5-gallon lot of Chardonnay started off from a kit - and yet more laundry (the throws, fleecy blankets and cushion covers having a post-winter clean), into the garden I went.
 
Via the conservatory, of course - the first seeds of the year (the Christmas present scorpion chillied) are coming along nicely.  The tins next to the little pot contain my seed collection, not chocolates !
 
 
Laundry out on the line...

 
...celandines...

 
... and three colours of crocus.



 
 
I have managed to tackle most of my weekend facienda (to do list), with only the seed sowing left over.  I did organise the said seeds, prep the pots and the ground in the beds for those going straight outside though.  I would hope that I might catch up with that during the week, but with work and all that DD has planned for me to do for her during the week, it's highly unlikely that I will have either time or energy to do so.  I can but hope....
 
And eventually, time for dinner - chicken noodle soup.  A handful of veg of your choice, a tub of chicken stock, a handful of soup noodles.  I had neither mushrooms nor sweetcorn - favourites for this soup - so went with leek, which turned out to be a mistake, as OH - no leek lover he - found it too leeky to eat.
 
 
 
Oh well.  There's always the healthy option of a chocolate cake (from and AF mix) instead (baked as a traybake in a brownie tin).
 
 

7 comments:

  1. The soup looks good to me but then I prefer leeks to chocolate cake. I stripped the last scraps off a carcass to freeze yesterday and then did a batch of stock. Added a slug of vinegar as you suggested so will be interested to see what it adds.

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    1. Yup, leeks for me too. I finished off his portion and he had the cake, we were both happy. You shouldn't be able to notice any change in flavour with vinegar - it should all cook out. The reason for using it is because it helps release locked-up calcium from the bones into the stock, and therefore into your diet - so extra nutritional punch.

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  2. I noted the vinegar addition and wondered why? I have always added some, because I was taught to, I just didn't question it. I have read that if you pressure cook the bones they become soft enough to feed to pets, I may try that out next time we have a chicken.

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    1. I must put a pressure cooker on my gadget wish list !

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  3. Aah, I wondered what the vinegar was for too. I shall do that then

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    1. Think I better update the post with this information and quit confusing people, lol.

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  4. You stretched that chicken out well :-)

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