As the year winds down, I find myself reflecting on the past 11 months. There have been so many lessons, uplifting and challenging that shape me. I've found that through all of it there was a push to get reacquainted with my true self. Being enrolled in a health coaching certification program over the past 8 months has taught me so much about finding what "feeds" my whole self, whether it's food, exercise, spirituality, nurturing healthy relationships, or my career. In all of these areas I've found that the more that I tune in to my true nature, my heart and soul, I am more in alignment with myself. This has been a very rewarding realization for me and I am aware that this is partially a result of having to go through some tough times to get here. For this I am grateful. I am grateful for all of the amazing people that have been there for me through the good and the heavy times. I am grateful for the nourishing food that I am able to put in my body and share with others. I am grateful for the healing, love and light that has come out of life's challenges and accomplishments.
In the spirit of getting back to basics, I am making stock with our turkey carcass this evening. Not letting any part of our heritage bird go to waste, it will continue to nourish my husband and I through the week ahead in the form of soup. Whether you are a seasoned cook, or new to cooking, making stock is simple, comforting and nourishing. If you don't want to make soup right away, put the stock in the freezer until you are ready to use it.
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| herbs, vegetables and carcass before the simmer |
You can find a recipe for stock in many cookbooks as well as online. I'm including a link to PCC Market's turkey stock as well as a vegetable stock recipe.
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| finished stock |
Now it's time to make a hearty soup!
