We're soup rich! I think the success of our recent batches has been making it all from scratch as much as possible, and making really delicious broths from the poultry and bones/carcasses.
This is a quickie update...let's see if I can keep each bullet point to six words or less (??!)
1. Doc ordered bedrest.
2. I don't do bedrest well.
3. Went to health food store.
4. Got eardrops, mullein/garlic, teatree/grapefruitseedextract.
5. Taking enough meds to sink Titanic!
6. Am beginning partial Budwig protocol.
7. I chose it. It can't hurt!
8. Eating homemade soups/bonebroths daily.
9. Losing weight a bit (no complaints!)
10. Jack bought me fresh bed linens :) :) :)
11. Breathing is a good thing.
12. Periodic sun soaking feels great.
13. Baked 2 turkeys for more......SOUP :)
13 1/2. Two HUGE stockpots of SOUP.
13 3/4. And 4 gallon freezer bags of meat!
14. I love my dog
15. I love my daughter
16. I adore my husband
17. Must kick this pneu/flu permanently!
18. Am tied to the kitchen, no complaints!
19. I believe health converges there.
Soups made in the kitchen in the past 5 days:
1. Homemade chicken soup. Broth from boiling whole chicken and straining the broth. Skimmed most of the fat off. Sea salt, pepper, thyme, garlic, onion, celery seed, ginger, turmeric, paprika, parsley. Carrot sections added last. Added chopped meat if desired to individual portions before serving. Made from the first boiling...the best of the broth.
2. Homemade vegetable chicken soup. Took carcass and darkmeat of above chicken and boiled second time, then simmered a couple hours with sea salt and onion, covered. Strain and add in the small pieces of meat, chopped fine. Add canned tomatoes, onion, celery, similar spices to above, simmer. Closer to serving time, peel and chop several potatoes into small chunks, few large chunks of carrot (whatever veg desired) and cook till soft, adjust seasoning. Toast a couple leftover biscuits till hot and golden and break into pieces in individual servings of soup, or serve with open faced toasted cheese toast.
3. Chicken corn chowder. Take leftover soup of #2, mash any large chunks till small, heat up, add a good quantity of creamed corn and turn heat down, add splash of milk or cream, serve.
4. Turkey soup is similar. Spices vary slightly. For calabaza/winter squash cuban soup...Veggies include mix of calabaza/winter squash cubes, sweet potato/boniato cubes, potato cubes, celery, onion, garlic, cassava/yucca chunks, green plantain chunks if available toward end of cooking. Use richest availabe turkey broth and add in small amount of chopped dark meat...adjust spices...sea salt, pepper, cumin, paprika, sofrito, turmeric, thyme, cilantro. Serve with hot basmati rice and whatever else you like....black beans, a dense homemade bread chunk, some melted cheese toast. I like it by itself and Jack likes it with the rice served in a scoop to one side right inside his bowl of soup. Garnish with chopped cilantro.