Green and glorious blessings to you all.
Tis the season for shining lights and golden glows, carols and smiles and candy canes. 'Tis the time set aside to light the candles and chant the prayers. 'Tis the turning of the year, the returning of the light, a chance to give goodwill and peace on earth a chance. 'Tis the occasion to gather and weave webs of kinship, of support, of love.
This year, I am going to celebrate the season by taking a break from writing e-zines to visit with family and friends. First, I go to Tucson, to spend time with my oldest friend. (We've known each other for nearly fifty years.) Then, I fly to Costa Rica to be with my daughter, Justine, her husband, David, and my granddaughter Monica Jean, and the eight women who are joining us for our annual Costa Rica Health Adventure.
When I get home, it will be close to my birthday: February 8. I will be 70 this coming year. (Yikes! Social Security!) My daughter, Justine, turns 50 a month later, on March 14. I want you to help us celebrate this once-in-our-lifetime event: Our 70/50 birthdays.
Vegetable Soup Stock
A quart of this in the freezer guarantees hearty winter soups in half the time.
* Skins and ends from 4-6 onions
* Stalks from a bunch of parsley
* Dill stalks and seed heads
* Optional: Dried or fresh celery leaves
* Optional: Carrot, parsnip, or beet ends
* Optional: 4-6 leaves of beets, or chard
* 1 tablespoonful sea salt
* 3-4 quarts cold water
Save the ends from your vegetable preparation for a week, excluding cabbage-family plants, and you will be ready to make this tasty broth, with perhaps only the purchase of a bunch of parsley.
Combine all ingredients in a saucepan. Bring to a boil. Tightly cover, reduce heat, and simmer for 2-3 hours.
Cool. Refrigerate or freeze. Should make at least 2 quarts of broth.
(Picture of frozen stock - red onion skin, dill and beet green broth)