I feel like living in my kitchen this weekend. I replaced the PUR filter on the faucet with a better one, did a great stock-up grocery day yesterday, it's kinda cold out, the liquor cabinet is in good shape, there's ale in the refrigerator, AND I finally got a new tripod!
(Also plan to enjoy the fireplace later, and we've downloaded The Apartment from the PlayStation network, but that's maybe for the other blog.)
One downside? The ignitor in my oven has stopped working! It's either clogged or bad, so I have to call the PSE&G Worry-Free people and set up an appointment.
We got the Thanksgiving roaster oven out of the garage, and I'm going to see just what it's like to bake cookies in that. I'll do my lamb roast in it as well. And I have the new slow cooker for other things. It'll be okay. I'm going to cook happily & share photos happily, and pretend I don't mind that I have to wear socks inside and shoes outside now.
First up, of course, this week's chicken stock.
When's the last time one of my kitchen pictures looked that decent, eh? It's an outmoded camera, in the digital camera world, but it's fine for now.
Don't peel the vegetables when you make stock, or chop off the ends. Also, leave in the neck. :-)