I have to share this. I made marinara this year using fresh tomatoes from the garden. I started with about 1 and a half gallons. I added spices, simmered awhile, and the first taste - salty! I'm like I only added a touch of salt. Ok, back to the garden for more tomatoes. Now we're up to 2.5 gallons, added more spices, next taste even more salty. So I must be losing my mind, but I recheck all ingredients. I get to the garlic powder and notice it says garlic salt! We never buy garlic salt, but wife admits to buying some 'garlic powder'. I toss the garlic salt in the trash, run to the store and buy real garlic powder, swing by the farmers market to buy more tomatoes as I've used all the ripe ones from the garden. I now have 4 gallons of slightly salty, well seasoned marinara to use over the next few months.
Add a few black beans for a little different taste.
Switzerland stopped one of their winemaking villages calling their wines CHAMPAGNE even though they had been making wines there before the European Union was formed, and the and the village was and still is called CHAMPAGNE. The village challenged the Swiss government in court, but the Judges said they had to stop as it contravened the trade agreement the Swiss and the EU had agreed to.
Switzerland stopped one of their winemaking villages calling their wines CHAMPAGNE even though they had been making wines there before the European Union was formed, and the and the village was and still is called CHAMPAGNE. The village challenged the Swiss government in court, but the Judges said they had to stop as it contravened the trade agreement the Swiss and the EU had agreed to.
Politicians, Robbers in suits.
Now all you need a little gravy.
It was a cloudy fall day here, today. I had some running around to do and got home in the afternoon and made a chicken soup. I haven't made a soup in quite a while, but this time of year sure makes a fella crave 'em
I have the urge to make soup as well. We purchase the rotisserie chicken at Costco, and I debone the bird as soon as I get home (easier to eat, smaller package of leftovers), and I usually pressure cook the carcass with onion and celery. I have a container of stock in the freezer, and I can have chicken soup within 30-40 minutes. I have no excuse for not making some!
I do the same, except I freeze the bones and when I have a few large freezer bags I make a big batch. I freeze it in freezer bags and ice cube trays so I can strip the bag and drop a bigger portion in a pot for soup, or grab a few cubes for sauces and gravies.
