in the burrow

  • B-eyeball
    welcome to the burrow! look around as long as you like, but please don't copy anything without my permission. all images and material subject to copyright.

louisville restaurants you must try

playing along

« introducing... | Main | the beauty in chaos: chapter 2...and a haiku »

February 10, 2009


Feed You can follow this conversation by subscribing to the comment feed for this post.


When I learned how to make stock I thought I discovered gold. It certainly is the foundation to a good soup. I love the pairing suggestions you gave (carrots with ginger and other yummy ideas). Sometimes I don't think that much about shaking up my stock, but that would be a good idea! Thanks so much for sharing this!


I do like making soup. It's almost like getting food for free since you can usually make it with stuff that's been hanging around (usually various types of tinned beans in my case). I don't tend to make my own stock, but use good quality, low salt, cubes instead, and usually add a spoonful or two of creme fraiche at the end - yum.


I really should start making my own stock--you will be my inspiration!

The comments to this entry are closed.