Taking Stock ... and making stock!

Lately I have been trying to make some small changes to things we do here on a day to day basis in order to save us just a little money.

We have some costly things coming up later in the year and while serving two meals with no meat, chicken or fish in a menu plan cycle is not going to get us a deposit on a house it might get one of us something appropriate to wear to a wedding.
Turning all the unnecessary lights off at night won't get us a nights accommodation at one of the interstate weddings we have but it could reduce the cost of the petrol to get to one of them.

Reducing what we waste in the kitchen contributes to a saving on the shopping, so instead of leaving veges languishing in the crisper winter is a great time for making vege stock and I often make up a batch as it is nearing the end of a fortnight. My stock staple are Carrots, Celery and Onion and then I add in whatever else needs using. So this batch had some Broccoli stem, Parsnip, water saved from corn and also one batch That I had cooked peas and carrot in last week. I got the tip of saving the water from boiled veges to use in Stock from Karyn at Lizzie Lane Farm.

I usually freeze several portions that are about two cups each and then a batch of smaller ice cubes. The ice cubes come in handy for the times when something just needs a bit of liquid. One they freeze up I just store them in a big container in the freezer.

I baked another loaf of bread today and the dough was wetter and stickier as expected it to be from the description in the book. I baked it earlier in the day, and didn't cut it until it had cooled, I served it tonight cut into thick slices, with our no meat pasta meal and it was awesome! the texture was perfect!


  1. That latest loaf of bread looks great T!!

  2. That loaf looks yum. I didn't get to bake mine today so it will be quite sourdoughy when i get around to it.

  3. That bread looks Brilliant!!! Congratulations you'll be feeding the neighborhood soon ;)

  4. Wouldn't it be great to have a scratch and sniff blog? I think I always make the same comment on yours about how much I love the smell of freshly baked bread. And yours is looking great too.

  5. I love your idea of making and freezing your own stock, I will have to give it a go. Your bread looks delicious.

  6. Good on you for making your own stock. I make my own too, though have only ever done beef and chicken, mostly chicken. Just makes the soups taste fabulous, nad knowing that I am loading the soups etc with those extra nutrients is a wonderful feeling.
    The bread looks fabulous.

  7. Hi, Tammy ~ ~ Thanks so much for visiting my blog and commenting! I loved reading your profile. It sounds to me like a lot of the things that are important to you and important to me too. I guess that makes us kindred spirits : )!!

  8. Bread looks amazing! Well done Tammy. I'm with Kate, need a scratch and sniff ;)

  9. Thank you for the swift kick. There are some languishers in my fridge crisper now destined for bigger and better things.


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