On Saturday, August 8, 2020 at 11:53:46 AM UTC-4, Gary wrote:
> Almost done too.
>
> Large skillet with some olive oil and butter.
> Cook down a pound of onion and a pound of mushrooms (white).
> Then add a little water and a lid and let it all cook more.
> Finally, take off the lid and let some of the liquid
> evaporate but still leave it very moist.
>
> Good to add to almost any food.

I went to the store this morning and picked up 3 chickens and
10 pounds of frozen turkey parts (drumsticks and wings). Later
today I'll roast the chicken; tomorrow I'll make chicken stock.

Next weekend I'll roast the turkey parts and make turkey stock.
I would have preferred a whole turkey, but they're hard to come
by this time of year. One store in town had Jennie-o brand,
but those always come with a load of chemicals that make the
stock taste weird.

Cindy Hamilton