Last night I roasted an organic free range chicken and instead of throwing away the carcass, I decided to make a chicken stock with it. I just put the left over bones into a large pot, filled it up with water until everything was covered and added, onion, carrots, herb salt, you can also add celery (I didn’t have) and then leave it to simmer for a few hours. Decant into sealed freezer containers and then when you need it, you’ll have this golden deliciousness at hand.
I cooked a meal out of Real Meal Food Revolution for lunch today, it’s the Quick Trinchado on sautéed veg, amazing!! So tasty and the kids loved it too!! This is a recipe book about low carb, high fat and banting. I’ve joined a new banting group on Facebook here and I’m really enjoying the discussion. There’s a lovely quarterly magazine called Lose It, you can download it off Zinio, a mine of information and delicious recipes.
Finally I’ve had a chance to sit down and knit on my new cowl design, I’ve called it the Moulin Rouge Cowl, named after the yarn itself. It’s been dyed by the very talented Carle‘ of Nurturing Fibres.
Happy Thursday!
x
