Dishes, and starting more.

.

.

Breakfast, cooking and eating, set up, run through, and set to dry.  So easy, when I can.  I could so I did.  Further, the chicken was done.  I opened it up and pulled the chicken.  I only used an half gallon of water.  Could have used at little as a cup of water, I believe.

With that separated, I am letting the thighs cool, to be shredded when easily cool enough to work with.  Then I'll put a pint or two of stock in, with the bones and a touch of vinegar, then let it run for two hours.  That absolutely works.  The bones crumble with ease after that time.  So, yes, pressure cooking will do stock very quickly unlike what some suggest.

After that, I will get rid of the old soup stock.  It's... just... I have used it as well as I may.  Out with the old, in with the new.  Further, more stew making.  I found a package of heart.  I will cook that, in a half gallon of water as well, if for shorter time due to the weight difference.  Though beef and chicken cook at much different times.

Anyway, I will, with that, also pull the meat after it is done, then add stock beef meat bones.  Hmm, wait.  I have oxtail.  I will cook that with the heart.  I want that meat too.  You can just leave it in, but that meat, when pressure cooked, is every bit as good as any pressure cooked beef.  ymmv  Me, I am starting to quite like it.  Plus, more meat for the stew!

Tomorrow I hope to make it to the store, get veggies, mushrooms, cabbage... a veggie but not a root veggie?  Something.  Well, and more kale.  If I can find other leafy greens, I may try several types.  It may be overdoing soup, but so be it.  Hmm, I may add eggs into some of my soups, more by the bowl... sometimes as the Chinese do?  Japanese?  As cooked right in the hot water of the soup.  Some as a boiled aside.  Experimentation with things I have seen continues.

It actually takes a bit of practice to make soups and stews tasty, and variable.  Some vegetables don't mix well, some herbs and spices don't fit... or... not right away.  Maturity of taste buds helps, but... there are limits.  I have just started my foray into this food type.  But, generally, I am doing well enough and quite enjoying the game and the food.

Actually, I am hoping to have the beef done early enough to have that stew for supper.  I'll just pull a small portion, enough for two servings, and add canned veggies.  It's, of course, not as good as fresh.  But it may well do nicely.  Oh, if I have a second dish, I may use the last of the container of pate right in it.  I am curious how... strong that would be.  And, though I am having hear, it is time for another dose of liver.  Experimenting, learning, eating, and living.

I may hit boxes, shortly.  Then get to the chicken.  After which I may begin the beef.  I did check the mousetraps downstairs, nothing.  So I am going to load up the big trap.  That works every time.  Oh, and add water and a bit of food down below.  Cat food on the hoof, you just can't beat it and the girls absolutely love their little furry friends.

The only other things, aside from chores, I may do today is... as mentioned, more boxes, but also finishing dishes after the beef stew has been cooked, managed, bone broth crafted, and else, then work upstairs in the bedroom.  It's getting closer, but I'm not in a hurry.  Still, it would be good to, maybe, have that ready by later in the week.  When it is still cool enough to open the windows and let the wind and air dry it more cleanly.  Oh, yes, that would be quite good.

Later.