"Merry Christmas, Kevin."
Greeting cards have all been sent, but the Christmas rush certainly isn't through.
After a whirlwind trip to Southampton, England hours after giving my exams, a near brush with Eclare Cassidy Stoot and her boys, and then boarding the Queen Mary 2 for a cross-Atlantic voyage, there was a day walking my old NYC haunts and Hugh Jackman in Music Man on Broadway.
All this, only to have a flight cancelled and a train to Philly to catch a flight home for Christmas.
It's ok, of course, because there is still a Santa's sleigh stop to the farm, a New Year's surprise to my goddaughter (at one of my favorite places to be: Bainbridge Island, WA), and then a birthday Christmas with the Strickers. So for now, there is a White Christmas, a Silent Night, a Midnight Clear, a little peace right here, since Monty is happy to be by a fire and ME:
So with a cozy day at home, it was revisiting chicken stock to process in my 2022 new life skill: pressure canning! (More later.)
Would you believe the best way (economically and flavorfully) is chicken WINGS?!
That's right. So 4.5 lbs. of chicken wings, 5 qts. of cold water, a quartered onion, two carrot sticks, a head of garlic, 2 tsp of celery seed, 2 tsp of black peppercorns, 2 T of salt, 5 golden rings (READ: BAY LEAVES), and three hours later. . .
Full disclaimer: I did brown the chicken wings before adding everything else. It's why the broth was instantaneously brown and RICH: LIQUID GOLD.
Pressure canning tomorrow and time to add some 2022 winning recipes.
For now, Happy Christmas to all, and to all a good night. It really is a Wonderful Life.