It's been a hectic week and I can't believe it has been so long since I last posted! We had a corporate visit at work and you probably can imagine or you actually know what you have to do to get ready! But enough of that, let me catch you up on whats been going on.
The venison chili took second at the cook-off! Much better than when I entered a black bean and turkey chili at Michael's office, we took next to last place (and there were 15 entries that time). By the time I got to the oyster roast there was none left so I guess it was okay. First place went to a pumpkin chili, sounds interesting! I ate more than my fill of oysters...but wish I had eaten more!
There has been tons of cooking going on here from baked stuffed shells to a vegan chocolate cake with icing (I promise I will absolutely post both the recipes) filled with blackberry and black currant preserves. So much for the diet!
Tonight we are supplying the snacks for after church. There is a Saturday night service at 6 at our church, very casual, kids are encouraged to attend and make as much noise as kids make and it is lay led. What that means is that a member of the congregation not only does the readings but also gives the homily after the gospel is read. It is so different from the formal service on Sunday with the organist and the choir and is a wonderful way to end the week. Afterwards we all get together and have some snacks, wine and just catch up with one another. Tonight we are bringing curried egg salad sandwiches, chicken salad wraps (with green onions, apples and grapes in the salad) black bean salsa and madeleines with whipped cream and sliced strawberries. Thankfully I got off work at 12 so I can finish up making everything and still have plenty of time to goof off!
Yesterday I made chicken stock. If you have never made stock, it is actually ridiculously easy! I hold onto the chicken carcass when ever we have a whole chicken and use that! Here's the recipe...
Homemade Chicken Stock
1 chicken carcass
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 medium onion, roughly chopped
8 cups of water (or so)
Put everything into a large stock pot, bring to a boil, turn to medium low and let cook for a few hours (mine usually goes for 3 to 4 hours). Pour through a strainer and there you go, you have stock. I put mine in zip lock bags with about cups in each.