Amazing how much I can accomplish on a Sunday if the Jets played already on Thursday …
Like a restaurant, I’m trying to use everything that’s left from other cooking forays – here it’s the duck carcass from Thanksgiving dinner, leftover shredded carrots from a soffrito, celery ends, and some onions that were getting ready to go south. Oh, and some beef broth leftover from another recipe. All of it goes into the stockpot with water and gets cooked down to make duck stock.
And I did a lasagne with leftover soffrito, spinach, and ricotta and mozzarella purchased earlier today.
And flippin’? Here’s the photo you took of the bar yesterday: