tag:blogger.com,1999:blog-7406806091764890359.post6689157069282424866..comments2022-03-10T22:05:58.498-07:00Comments on Aber and Out: Working Our Way UpJay and Laurenhttp://www.blogger.com/profile/08674646840572218608noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7406806091764890359.post-50301900729380784202013-01-24T09:46:47.723-07:002013-01-24T09:46:47.723-07:00Lovely! This is going on my list for sure. We...Lovely! This is going on my list for sure. We'll be heading into town soon so I can pick up some extra veggies for broth making. Missing you guys and the Green Room burgers a ton!Jay and Laurenhttps://www.blogger.com/profile/08674646840572218608noreply@blogger.comtag:blogger.com,1999:blog-7406806091764890359.post-41604522559322488042013-01-24T08:23:40.671-07:002013-01-24T08:23:40.671-07:00that night picture is amazing!!! and the food look...that night picture is amazing!!! and the food looks yummy, too! Lauren - I recently started making my own broth. It's SOOOO easy. You just need a few pounds of meaty bones (leftover if you ever eat the meat with bone-in works great). Add water to cover. Add an onion or two (cut up but don't worry about peeling), about 2 large carrots, 2 stalks of celery, salt, pepper, and whatever herbs you want. Bring to a boil and then turn down the heat and simmer partially covered for 3 hours. Strain, pushing on the vegetables to release juices. Let cool, skim fat. Use immediately or refrigerate for up to two weeks or freeze for three months. Way better than store bought!! Cindyhttps://www.blogger.com/profile/16517497204119819239noreply@blogger.com