Soup stock is almost a staple in our kitchen. It’s remarkably useful.
Almost any time we have chicken, we save the bones for use in making stock (freezing them until we have enough to use). If I want beef stock, though, I usually have to go out and buy bones for use.
Squash, Sauce, and Salad
Ideally this recipe would use grass-fed meat. I’m working on it. The meat I used (both beef and the sausage) was lean enough I had to add olive oil to keep things from getting unpleasant, so if we don’t look too carefully we should be okay.
It’s my birthday later this week and my daughter wanted to do something nice for me for my present. I asked her to make supper for me.
I think she did a good job — a very good job, for someone nine years old.
Ingredients: bell pepper, celery, chorizo, cucumber, dried chilis, garlic, ground beef, mushroom, olive oil, onion, oregano, romaine lettuce, sausage, spaghetti squash, tomato, tomato paste
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