The end of May always is full of endings and beginnings. So many of the school year activities are ending while summer activities are beginning. The schedule seems to be topsy-turvy very day with extra events and tasks. Keeping my online calendar up to date and making lists help me keep things going smoothly.
What I’m cooking…..
I’m cooking things that are fast and easy. We’ve been having a lot of bone broth with noodles and fast breakfast food. All the extra events and long nights mean you need an immune boost, be sure to be taking your vitamins and supplements and a lunch or dinner of bone broth will help.
What I’m organizing….
Chicago weather, one day it’s the hight of summer and the next we are back to fall. I’m putting all our winter outerwear in bins and donating anything that is too small. Now if I could find all the PAIRS of gloves.
In the garden…..
I’ve been spending time weeding, and hauling compost and mulch to the garden. I have a few areas ready to plant and bought some seedlings and seeds. I hope to get them in the ground soon. I bought more of my favorites lemon balm and lovage!
If you have read my blog you know I make bone broth almost weekly. As a gift to myself I bought an 8 quart pressure cooker. Today I will do a test run with some rice for lunch. I can’t wait to make my first batch of bone broth tomorrow.
I could make a batch of chicken bone broth a week and it still would t be enough for my household. I had been using freezer bags but was loosing one or two bags full a month when thawing them out in the fridge.
The last two batches I made I froze in Ball jars with plastic lids. What a game changer. Getting the soup into the jars was not as messy as trying to get it in the freezer bags. The one going to remember is you do need to make sure they are room temp before putting them in the freezer. Both batches have worked great!
Do you have a favorite way to freeze your homemade broth? -SB
One of my weekly menu planning strategies is to make a soup each week. This is used mostly for my lunches and dinners since I am the only one who enjoys soups other than noodle soup.
Brussels sprouts are one of my favorite veggies. They are available year round and are good in salads, or as a side. I also love them in this hearty soup.
This soup is like french onion with brussels sprouts added. I don’t always caramelize the onions, especially when I’m planing on serving it pureed. Brown soup is not always appetizing. Also adding beef stock to this soup can take it to a whole new level.
We finally found noodles that don’t turn mushy by lunch when in a thermos. These Thai Rice noodles are great. My kids have been taking soup for lunch with these noodles quite often this winter. We heat up bone broth to a rolling boil and add the noodles. The noodles only need about 3 minutes in the boiling broth. Put the hot soup and noodles in a thermos and they will be fine at lunch.
If you want to add vegetables or chicken while the soup is boiling it makes a hearty lunch, or a Pho-like dinner.