The Scotch broth has been moved along to phase 2; I’ll give it three hours or so before the reaping
This entailed extracting all the veg, which was in big pieces (half onions and so on), and chucking it in the blender; I don’t like chunky veg, or veg at all really, so that’s the only way to get myself to eat it. Then the bones were extracted along with the meat that had been left on them. Eight hours slow cooking had everything there falling to pieces, so the meat was peeled off and slung back in along with about eight ounces of the roast meat I’d reserved, all finely diced. And finally the “country soup mix” as Sainsbury’s have taken to labelling it: various dried peas, beans, lentils, and barley, which had been soaking since this morning.
And lots of freshly-ground black pepper to give it a bit of a kick
There should be enough soup at the end of it that I’ll be back to struggling to fit it all in the freezer, which is as it should be going into winter
This entailed extracting all the veg, which was in big pieces (half onions and so on), and chucking it in the blender; I don’t like chunky veg, or veg at all really, so that’s the only way to get myself to eat it. Then the bones were extracted along with the meat that had been left on them. Eight hours slow cooking had everything there falling to pieces, so the meat was peeled off and slung back in along with about eight ounces of the roast meat I’d reserved, all finely diced. And finally the “country soup mix” as Sainsbury’s have taken to labelling it: various dried peas, beans, lentils, and barley, which had been soaking since this morning.
And lots of freshly-ground black pepper to give it a bit of a kick
There should be enough soup at the end of it that I’ll be back to struggling to fit it all in the freezer, which is as it should be going into winter
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