I was never taught to think beyond what was necessary when preparing a meal. Never knew that you could keep peelings, bones, etc., to make soups, broths and other things that could make your meals taste better and be healthier. Sadly alot of information has been pushed to the side for convenience and we need to start paying attention.


I’ve been reading a Harriet Vane mystery set during WWII, when everyone in England was on short rations.  Their ability to use even vegetable peels (to flavor broth) inspires me.

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