(no subject)

It's cold and raining, so perfect day to start making some demi-glace...a two to three day epic of roasting veal bones and veggies, then simmering for hours and hours, then reducing about 8 quarts down to around a single pint. But oh, the lovely things one can do with demi glace, and since most recipes only need about a tablespoon per person, it will last for months.

The house smells like roasting meat, and I'm huddling near the stove to stay warm all day.