After two busy, long weekends in New York City this month, I was more than ready to dial it down. The trips were a huge success, with endless inspiration, and the long-awaited arrival of Tess’ moving truck. Yet, when my feet finally hit home turf, the miles caught up with me. It wasn’t as much tiredness, as the need to check-in and get back to routine.
Routine is an interesting word in our home. With four children, we have a swinging door. Someone is always arriving or leaving. Some of the departures are routine, like going back to school, while others are more life-changing (goodbye Tess!). As far as the arrivals, most are anticipated. We expect Thanksgiving, Christmas and summer vacation visitors, but lately some have been, well – more spontaneous.
Upon returning home from NYC, the temperatures dropped and invited fires in the hearth and comfort food. I’m not going to lie, this is just what I had in mind. Yet, before I could carry out my plans, today happened! I’m not sure what got into me (maybe missing Tess), but I caved into the ongoing persuasion/pressure to welcome a new family member. We adopted a rescue kitty! This “arrival” was not in any plan, and definitely not part of the “rest and recalibrate” agenda.
Today’s Moment…
The day began with a heart wrenching visit to the A.P.L. (please adopt your pets!), and the arrival of a little, orange kitty named Snooze to our family. After all the excitement, we all needed to dial-it-down a little bit, so tonight, I made the most comforting and delicious French Onion Soup. This savory soup is loaded with sweet, tender onions and served with cheesy, gruyere croutons alongside. We add a lemony, peppery arugula salad, and have a perfect meal for a cool evening.
With a steaming bowl of soup nearby, a fire finally in the hearth, and a purring Snooze in my lap – the day I longed for came to a perfect close.
Homemade Chicken Stock
Ingredients
- 3 5-lb roasting chickens (whole chickens)
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved crosswise
- 4 celery stalks with leaves, cut into thirds crosswise
- 4 parsnips, unpeeled and halved crosswise
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tbsp kosher salt
- 2 tsp whole black peppercorns (not ground)
Instructions
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil.
- Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top. Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids.
One Comment
Comments are closed.