1/ I'm in middle of making gallons (no, literally, gallons) of pumpkin soup and pressure canning it. Lunch time: Thanksgiving leftovers.
-
-
Replying to @MorlockP
2/ "Oh no, we're out of gravy!" * half stick of butter in pan * scoop of flour into pan * stir * pour stock from stock pot * salt DONE
1 reply 0 retweets 1 like -
Replying to @MorlockP
I usually make unseasoned stock (i.e. just meat) and then build flavors on the fly when I make actual dishes, like gravy.
2 replies 0 retweets 0 likes
Replying to @random_eddie
My stock always uses roasted onions. Celery and carrots if on hand. Beyond that, tho, nothing: no salt, spices, etc
11:05 AM - 29 Nov 2016
0 replies
0 retweets
2 likes
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.