Food&Recipes

Nancy makes her own "bone broth" using left over carcasses of chicken, turkey and beef bones. These are saved in the freezer untill enough has been accumulated for a "cooking." These are cooked slowly all day. Any meat left on the bones is saved for inclusion in the soup and the bone broth is frozen for use in soup or other recipes where broth is needed.
We also save most leftover vegetables that are suitable for soup and these are kept in the freezer to accumulate enough for a large pot of soup. These frozen leftovers are combined with the bone broth and canned tomatoes and a variety of other fresh vegetables such as additional carrots, onions, and perhaps potatoes as well as seasonings - salt, pepper, herbs, etc. After extended simmering the mixture magically turns into soup.

BEFORE -- FROZEN LEFTOVERS

AFTER -- "VEGETABLE SOUP