Habits

Today, I made chicken stock as if it were something as simple as brushing my teeth. I've been doing my own stock for a few months now... just waiting to see what would come of the process. It's wasn't something I was sure I could keep up, but today, I'm sure. I hate to think of any food preparation as rote, but I think the habitual element is necessary to sustain the process. If I had to really pay attention and think about this every week, I might go back to pouring the stuff from those cardboard jugs. Nah, there's simply no comparison.

Last week I ladled freshly made stock over sauteed greens and let them simmer. It was simplest and cheapest of side-dishes, but it was profoundly satisfying. Theres a softness to food you make for yourself. I don't know how else to describe it; maybe a gentle mouthfeel that let's you keep tasting the real flavors. That's this stock. Well worth the now routine effort it takes to make.