Saturday 28 November
We are truly taking stock: having simmered turkey broth yesterday, we spent all day today browning up the veal bones from Holt's birthday and making rich veal stock. It made the house smell so good, and the pickings from the bones joined the leftover veal shreds in the fridge, while the stock would set overnight to be de-fatted and frozen for delicious future use.
Having cooked all day, we wanted something simple for dinner. We had brought home a selection of leftovers from Lauren and Zac's Thanksgiving banquet, so tonight we reheated them in the combi oven.
Can't get simpler than that.