It has been almost eight weeks since my accident, and I am not allowed to walk without my boot and crutches. One of my ankle bones has not healed yet. My doctor told me to write the alphabet with my foot as many times as I can to regain mobility. I can now do it in cursive and in block print. I have learned a lot during these last eight weeks, especially to be patient and resourceful. I also learned to be very careful and take care of my body. Being so physically dependent, I am thankful for my husband’s and son’s loving care. Most of all, it has been a humbling experience, and a lesson about how fragile life can be.
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I have been cooking very little these days. I have eaten a lot of salads, rotisserie chicken and food brought by friends and neighbors. Once I am allowed to walk, I will start cooking again. I can’t wait.
A couple days ago, I was looking at a chicken carcass. I hate to waste good food. For years, I’ve made my own chicken and vegetable stock, and never make it the same way. Sometimes I buy chicken legs or a whole chicken, but most of the time I just use the chicken or turkey carcass, leftover vegetable scraps from the freezer or veggies that have seen better days. Whenever I use leeks, I freeze the part that I don’t use which are the dark green leaves. I wash the leaves and put them in a bag. Mushrooms stems give the stock a great Unami flavor. Ginger and garlic add more flavor. I add a couple of carrots, a couple of celery stalks with the leaves, and a whole onion cut into half (leaving the skin on). Some cooks blacken the cut side of the onions in a frying pan to add color, but I don’t. I put all these ingredients in a large cast iron pot and cover them with cold water. When the water boils, I add 1 teaspoon of salt, some pepper, and garlic salt. I always add a couple of bay leaves. So, you see I really don’t have a specific recipe. Click here for some general guidelines:
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Here are two fo my favorite soup recipe. My wonton and my veggie shrimp soup are perfect for cooler days, a reprieve from the heavy holiday food.
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