Bread is now in the oven, beginning to make that "brown bread baking" smell.
On top of the stove is a Concoction--at the moment more of a soup--with a base of homemade beef stock (2 quarts of it). To which I added, a chopped onion, sauteed, garlic ditto, 2 cups of cubed ham left from a holiday ham (the bone's in the freezer, whence it will emerge to become the base of a bean soup), a much larger amount of cooked cubed lamb that I froze before Thanksgiving, a large carrot, chopped, most of a bunch of celery (minus the leafy end that was chopped up for T-day stuffing), some chopped parsley, a large can of plain diced tomatoes and small can of Ro-Tel diced tomatoes and green chilis, about half a jar of roasted red and yellow peppers, sliced up smallish, a jar of sliced mushrooms, bay leaf, and peppercorns. (The stock
This is a new combination for me, but the taste I had was what I'd hoped for. In the original plan, it was also going to have potatoes and green beans, and maybe be thickened to a more stew-ish consistency, but it's already 2/3 of the way up the pot and also it tastes great the way it is. Eaten with the homemade bread, it doesn't really need another starch.
As soon as the bread comes out, I'm going down for a nap, before heading down to the city for the orchestra rehearsal for Messiah this evening. I'm tired from yesterday still, despite what should've been enough sleep last night. Except for the bread pans after the bread comes out, the rest of the cleanup is done.