I do not do Pinterest. I barely understand it. I can only do the most basic of viewing on Instagram. Although I might of posted a picture once or twice. I have no idea how (or why) to Snapchat or how people alter online photos. My Facebook profile is my daughter at 2 years old. She just turned 7. I am technologically challenged.
So when I have some free time, and I have scrolled through whatever happens to pop up on Facebook, I may find myself putzing around on some of my favorite cooking websites. (Which happens to be way better than reading all those fashion bloggers, who convince me to purchase things I never knew I needed!)
I like cooking. Not that I have a ton of time to cook for pleasure. Cooking seems to fit my personality a bit better than baking. When I previously wrote about Feeding My Family, it showcased how hard it is for me to actually follow a recipe. I am one who is big on substitutions, so that I end up with a meal that is full of only the things I really like. No mushrooms or eggplant for this picky vegetarian!
I will print recipes I mean to try. Sometimes, the recipes stay printed, until a point in time when they get recycled. Sometimes I test them out. We have had some big winners, like this Mexican Pizza Lasagna (modified, of course, to use many more layers of tortillas. My family can eat way more than four.) Or Thai Pineapple Fried Rice. (That’s a grown-up friendly one, often made with leftover rice, as the kids are not that adventurous yet!) Same with this Peanut Noodle Stir Fry. Yum!
For a long time, I had been eyeing this recipe for Homemade Vegetable Broth. It spoke to me. Basically, it describes a method for making vegetable broth out of the parts of vegetables which you would ordinarily throw out. Stash all the discards in a bag in the freezer, and, once it is full, turn it into broth, like magic.
What a great concept! I probably printed it out twice and recycled it. Finally, I pulled it up on the computer and decided to give it a go.
So, over some period of time, I saved broccoli stalks, ends of onions, pepper innards, old baby carrots, and the like.
Finally, it was time to make it happen. As my daughter likes to call it while crinkling her nose: Garbage Soup.
The first time, I followed the instructions and simmered the broth on the stove for hours.
But it is warmer now. And, who is home for so many hours at a time? The last batch was made, overnight, in the crock pot on low.
I strained out the vegetable pieces, and voila, Garbage Soup:
Then, into the freezer it returns. Until it comes time again for cooler weather and comfort soups or special occasion risotto. Or Creamy Parmesan Orzo. The possibilities are endless. And I feel so accomplished!
I’ll take it wherever I can, wouldn’t you?