On Oct 27, 2009, at 7:27, Clay Blackwell wrote:
Well, Devon... I may be out on the street with you...
I have used the same "recipe" for years, and one of the reasons I love
it is that it can be made in less than 15 minutes
I make a big pot of stock, about once every 3-4 months, and freeze it
in one cup portions (reuse sour cream and/or yogurt cups). They don't
take a whole lot of time to defrost and the "bouillon" isn't 9 parts
salt. Also, the canned consomme *is* closer to the real thing than
bouillon cubes, so you're not totally dependent on the cubes.
Mind you... Bouillon cubes do have their place and I always have a
supply on hand. Whenever I feel a cold/fever coming on, I fix myself a
mug of "bouillon" from a cube. That's to make me thirsty enough to
drink a lot (more than usual) of lemon tea :)
--
Tamara P Duvall http://t-n-lace.net/
Lexington, Virginia, USA (Formerly of Warsaw, Poland)
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