Eleven pounds of andouille, eleven pounds of chicken, and almost four quarts of bone broth. We vacuum sealed the meat, canned up the broth, and now we've got a goodly supply of things for all the winter cookery that we like to do. There's nothing like a good smoked sausage or smoked chicken in your soups and stews when the winter is cold. Hell, I love to mix the smoked chicken in with my mac and cheese. Brings back memories of BBQ joints down south.
Got all the laundry done. Did some cleaning.
Not bad for a lazy weekend.
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