Vegetable Broth

A good solid broth makes all things possible! And a vegetarian one is accessible to everyone. This recipe is very simple and can be personalized to your own taste or use case. The amounts shown are what I use for an 8-liter (roughly 8 quart) pot.

1-2 onions, root end trimmed and sliced in half
3 carrots, trimmed and cut into 3-4 pieces
4 stalks celery, trimmed and cut into 3-4 pieces
1 bunch parsley
1 clove garlic, lightly crushed
5-6 sprigs thyme
10 peppercorns
2 T salt
2 T soy sauce or tamari

Add all ingredients to a large soup pot, fill with cold water and bring to a boil. Reduce heat to a bare simmer and allow at least 2 liters to cook off. Filter and adjust seasoning as desired.

Whoa! Air!

For the last eleven months I’ve been cultivating a beard. I told everyone at work I’d shave it when we reached a certain milestone at work. Well, the work thing finally happened today. True to my word, the beard is gone, as of about 20 minutes ago.

I’m not excited about shaving (nearly) every day again, but I do look forward to eating without

  • straining my food like a baleen whale
  • giving food particles hundreds of jumping-off points as they try to land on my shirt
  • hogging the napkins