Pad Thai is such a go to comfort food around here.
Wondering if it's worth starting a canning journal.
Probably?
Anyone have a method they use for keeping track of what they make, how much it cost, how long it lasted, etc?
Only 1 pint jar left of the turkey stock I made in mid Oct.
Good timing as I am planning to get a rotisserie chicken this week to make kroketten. I think that'll be my plan for this coming weekend. Might even do two full chickens plus the bones in the freezer for a big boi batch.
Debating if it's worth canning some pints and some quarts. I can't remember how often I've needed two jars...
Th veg sides are done (blanched asparagus with a miso dressing and simmered kabocha). All that's left is making the miso broth and frying the tofu!
House is clean, fire on the telly (lol, don't judge I love the crackling sound).
I was sad, but then I remembered I had free will so I made bread about it.
