We were inspired by my parents, who had a freezer full of chili, spaghetti sauce, and soup when we visited back in December. We spent last weekend cooking:
Onions, carrots, celery, garlic, thyme, bay leaves, peppercorns, water, and tomato paste yielded 56 ounces of vegetable stock. Rachel’s stock will be used for flavoring couscous and lentils.
Three portions of Rachel’s simple tomato-based sauce will be used for a mostaccioli bake, spaghetti & meatballs, and finally lasagna sometime soon.
Greg’s three-alarm chili (above) in process (before beans were added) and the finished product (below). This is a perfect amount of spicy heat for Rachel and will provide three meals in the near future.