Stocks

Tonight I did something I've only done two maybe three times before. I made stock. And I made it with the carcass of a chicken I roasted on Friday and then made chicken salad from today. I mean, I used the whole freaking chicken. Plus I have this weird pride that my fridge is almost empty because we've actually eaten the food in it. And there are beets in there that I'm going to roast tomorrow. I did buy some salad greens that went bad virtually overnight, but I also laid in some lentil soup, which makes two kinds of soup in my freezer, not counting the stock. Really, the snow has me all a-twitter with the cooking and the mixing and the straining and the making. And Wednesday or Thursday I'm going to make bread with my kids. Raisin bread from the River Cottage Family Cookbook. I've made two recipes from that book and both have been sub-par, but if I'm baking bread with two four-year-olds, I have to expect less than stellar results. And wouldn't someone who makes stock take that less than stellar bread and make with it bread pudding? What's happened to me? Who knew that cooking was really just a lesson in resilience?