Saturday, October 12, 2013
For many, putting food by is a hobby, a task in which homemade preserves are made for transient enjoyment and gift giving, which, by the way, is wonderful. For me, though, it is vital, for it is one way in which I contribute to the household (and to Gaia) and, in essence, how I make (at least one aspect of) my living. For me it is consciously holistic choice, one that has the potential for ripples. Ripples through me, my tribe, my community, my world, and mama Gaia. Oh, I could on and on on this topic … even pull out the soap box. But I still have tomatoes to sort, beans and peppers to harvest and decisions to on how to preserve this latest batch of bounty.
But today, I strained that chicken stock, skimmed the fat (which will make some mighty nice matzo balls to go with some nice penicillin soup) and got ten quarts canned and ready for the winter pantry.
That's what I made today.