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I’ve enjoyed the Bone Broth Marathon so far. I find the more I consume it, the more I crave it. I haven’t noticed any health effects from it yet, though.
Today I want to point you to a resource that isn’t part of Cooking Traditional Foods. My good friend, Amanda Rose at Traditional Foods, is offering a free bone broth video course on Facebook. Go take a look!
She has resources on making broth and soups, flavoring and more. This resource is definitely worth your time.
What’s Cooking?
The weather has taken a turn here in the Blue Ridge. Wednesday morning I opened my blinds to see that overnight the maple trees in my yard had turned and started dropping leaves. It’s cooled off considerably. Today’s high is in the 50s.
I’ve gone back to non-soup meals for dinner over the last few days. My family needed a little bit of a change. Now I serve a cup of soup before the meal and work as much concentrated stock into the meal as I can, without the food being soupy or too wet. We’re working on a batch of potato soup made with beef stock. Once that is gone, we will switch back to chicken stock for a while.
Coming Up
Next week we’ll be posting a series about the effect of simple carbs and sugar on immunity, just in time for the holidays. We’ll return to the bone broth marathon afterwards.
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Did you know that the Japanese traditionally drink a cup of clear soup (probably fish broth most often) with each meal; breakfast, lunch and dinner. We’ve been trying that for the last week, just a little cup of it (like a 1/3 of cup for the kids) before the rest of the meal. They liked the chicken stock but not the beef stock. I’ll have to work on making a better beef stock. When summer hits we’ll probably stop, but in these cold months it is nice.