||[Dec. 16th, 2010|12:14 am]
I finally made it back to choir--still with a wheezy sort of cough but much, much better than a few weeks ago, when I sounded like my lungs might just come all the way out in pieces. Singing does interesting things to sinuses and lungs, so I had a few episodes of Le Cough which...but the details are disgusting and I leave them to your imagination.
Made it through the rehearsal, but was fairly wiped out by not only the rehearsal itself (David's rehearsals are never exactly restful) but the traffic-filled drive in and out, and the one errand I ran (picking up a Christmas present for a friend's kid.) Shaky-tired by the time I got home.
But awake. Possibly more awake than when I left for the city, as I managed to leave my music bag here at the house (discovered that partway to the city, when I reached for it--it lives between the front seats of the car--to get a cough drop. And very good to make contact with choir friends again. Only three of the many altos there tonight will be singing the 11:15 service Sunday; I'm one of them. S-, N-, and I will do fine. David said "It's going to be sort of like a chamber choir" and we looked at him. "But very nice," he said. Uh-huh. So I'd better not trip over a rock or anything between now and then. The voice is no worse than it usually is when I haven't had a lesson in over a month.
Stopped for gas on the way home--remembered we were out of potatoes again, and also out of homemade chicken stock, so went into the grocery store and came out with the makings of stock (chickens, celery, more garlic, parsley--I have the carrots and onions already), the potatoes, and a gorgeous red bell pepper that somehow attached itself to my hand. Must get to bed, and get stock started early in the morning.
Hmmm...no. Right now I don't have any parsley plants growing, and haven't see parsley root in the stores. I may try it the next time I have some parsley growing and am making stock. Do the recipes mention what it contributes?
2010-12-16 05:36 pm (UTC)
Re: Best I can figure
Oooh, thanks! And pictures of the root, too.
Do you eat the chickens you use to make stock? I tend to poach mine in water with an onion stuck with cloves, then remove the meat for eating (it is wonderfully moist, even when cold!) and boil up the bones in the resulting stock with carrots and a fresh onion, although not celery as neither of us likes cooked celery. I might add a Knorr stock-pot gel to it, too, just to intensify the flavour. My mother boils up the bones of a roasted bird, with the various additions, which also works well.
Oh, we definitely eat the meat, though I don't do it the way you do (there's more than one way to make most "basic" foods!) Into the pot with the chickens go celery (esp. the leaves), onion, garlic, carrot, peppercorns, bay leaves and various herbs...when the meat is about to come off the bones, I bone the chicken(s), chill the meat, then cube it and pack in 2-cup amounts (handy for many recipes that start with cooked chicken) and freeze. The bones, etc., go on with the vegetables until they're done enough (very technical, that!), and then everything's strained, leaving only the stock/broth. I reduce that by approximately half, chill overnight to harden any remaining fat, remove the fat, and put into freezer containers. This is related to (though not identical to) the way my mother made it.
Oh, definitely something there is more than one way to make!
Parsley root is a similar beast to celery root -not identical to their name plants, but bred for a substantial root - in the case of parsley root it is tapered like a carrot. It has a strong flavor of parsley and a starchy consistency. I can find celery root (celeriac) more easily in the supermarket. It is a great addition to soup and stew. If cooked long enough it disintegrates adding thickening as well as the celery flavor.
I've been meaning to try celeriac, which I can find in the more upscale (expensive)groceries. But have never seen parsley root.
I wouldn't put a starchy veg in my stock, as I don't want thickening there, but would use in soups.