A bit later than I had hoped.

.
.
I simply lost track.  I was doing something else in the kitchen when I saw the stock components in the fridge.  I decided to put my foot down and just hit it.  Which... actually went over smoother than I thought it might.  I love to think I am in charge.  My body loves to remind me that, while I might have the will, it is the way.  Don't beat mules.  Figure out what the problem is and fix it, or wait.  Gosh, you would think we were married or something.  Still, like I said, no issues.  I heated the skillet, put just enough olive oil to help the pan, and cool it a touch, then a pat of butter, when it was hot enough.  Then I simply browned the meats, bone, and hocks.  It truly gives off a wonderful odor.

When I was finished browning, I decided not to just leave off with the cast iron frying pan.  Something I did not do last time but will do this time is add vinegar, I had decided.  Though, instead of just pouring the vinegar into the stock pot, and wasting the beautiful fond I had been smelling for the last ten minutes and change, I used the vinegar to deglaze the pan.  I thought it was going to be horrible.  If you have ever vinegared a hot pan, or something else hot, it's not always the best of things.  This time, however, with the fond, oil, butter, and all... it was a little olfactory heaven.  That was without salt or any spice or herb or vegetable.  Oblations indeed.  Ol' Big Nose might have even shown up for a whiff.  All good, if He wants, He could always stop in for a bite.  Then I poured the mixings into the stock pot.

It is all working it's way to a boil.  From whence I will cut it to a simmer then check it every half hour until that is good, then every few hours until I go to bed.  I'll refill the water and turn the heat down through the night.  I am not sure if the meat will be ready to remove by the time I go to sleep.  I'll just have to play that by ear.  Though it is better to have meat underdone than boiled tasteless.  You can always cook it longer in a stew or casserole.  Or, do like I often do, eat it as it is... tough or not.  Salt, pepper, hunger, gnosh.  Easy.  Now I'm HUNGRY for beef!  I wonder if the steak or burger I pulled out is thawed.  Might skip cooking!  Or... just have an egg or two.  Oh, by the way, those eggs are just as good with that semi-hard boil thing.  Delicious hot or cold.  And perfect for deviled egg making, which I really should do.  Just... because.  Oh... I've just gotta have some meat.  Too much of an unexpected tease.  Next time I will be more prepared!  Or... that's the theory.

Oh, I love the smell.  From it I know God loves me.  I just hope I... can return some, enough, more than enough, of a portion.  Not for a gift, merely... because it is right.  Later.