Day 314, I had a little Full Quiver cottage cheese for breakfast. Still in pain from whatever this back problem is, I wasn’t really hungry, but needed some quality time with Mom, so we went to Cafe Josie for lunch. I was good, and ordered the flounder special, with no rice, just vegetables. When I thought it was time for the bill, a dessert arrived instead, pumpkin cobbler, compliments of the chef. I didn’t want to be an ungracious guest, so I took a bite. Holy moly, it was so good, I ate the whole thing, all the while justifying it because pumpkin is a vegetable. So, for penance, I had a garden salad for dinner.
Day 315 started out badly. I was in so much pain, my left leg numb and weak, I couldn’t muster breakfast or lunch. I did manage to put a Smith and Smith Farms whole chicken in the slow cooker before I headed off to work, with plans to make Green Chile Chicken Stew for dinner. Chicken, salt, pepper, garlic, garden thyme, and water. I had scheduled a massage for 2:00 p.m, vowing that if it didn’t help, I’d break down and head to a chiropractor next. The massage seemed to work wonders and I felt much better afterward. When I got home, I pulled the chicken out, de-boned it, and threw the juices and bones in a different pot with more water, more thyme, onions, and several chopped tomatoes. I didn’t want tomato chunks in my stew. After that cooked down for about 3 more hours, I strained it. I cleaned and seeded 5 Anaheim peppers I had roasted and frozen a couple months ago, and ran them with two small onions through the food processor. I returned the broth to the pot, added in the pepper and onion slurry and the chicken. I let that simmer for an hour. I ladled some into a bowl, and topped it with Full Quiver Pepper Jack and some garden cilantro and had a hearty dinner. I should have had a salad with it, but was lazy.
I love making stock. The longer it cooks, the better it tastes. I was happy that I had a plan to actually eat the stock I made, rather than freezing it. I’m a bit stock obsessed lately. It is so genius though, water, herbs, vegetables, bones. I can’t wait to make French Onion Soup with the beef stock I made a few days ago. I can hardly remember what the canned or boxed stuff tasted like, but I do know it doesn’t compare to home made. But then again, its really like that with everything, right?