We were both run ragged and worn after the last few weeks of traveling…

We were both run ragged and worn after the last few weeks of traveling…

We were both run ragged and worn after the last few weeks of traveling, so we slept in, walked the Doberpersons, then made a quick run to a local co-op to buy produce, and our local butcher for meat, and spent the afternoon prepping it to make cooking during the week after work easier.

Here is the first product: 17 pounds (that is a twenty-two inch wok) of somewhere between mirepoix and Suppengrün (German soup vegetables): yellow onion, leeks, carrots, celery in equal proportions and a ton of curly parsley, all finely chopped.

I use it in so many things as a base or on its own. Seventeen pounds, each a pound at a time packed in vacuumed flat bags and frozen.

I also cleaned and julienned two bell peppers each in green, red, orange, and yellow (a bit over two pounds), but took no pictures.

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