Since our move to NYC, we've been present at the monthly shop-up markets in Bushwick nearly every month. By now, we've had a chance to meet and become friends with a bunch of people there, and always look forward to hanging out on a Saturday with a bunch of cool, smart, vegan-minded people. I think the winter shop-ups are my favorite, when you trek all the way out there in a blizzard, and inside you just sit at the bar and drink some great beers and eat a bunch of chocolate and get toasty/toasted. This Saturday it was perfect fall weather, with a tiny bit of rain that we seemed to be lucky in missing. People kept walking into the bar soaked and we were dry walking in, and dry walking out. I scored some Mac and Cheese from Cake Thieves, some macarons from Sweet Maresa's, and a chocolate from Lagusta's Luscious. I was unable to eat the large quantities of food that I usually consume for whatever reason yesterday. It was probably for the best, considering the celebratory drinks we had for Alex's birthday on Friday.
I have been putting off making stock for a long, long time. The thought of boiling a bunch of vegetables in my kitchen this summer made me cringe, and I accumulated 3 or 4 gallon-sized freezer bags full of vegetable odds & ends by the time fall arrived. I have this really giant stock pot that I like to make huge batches in. I filled it to the brim.
It's really huge. When it boiled, it boiled over and I had to put some in a separate pot. Now, I have 30 cups of stock, which means I have ten mason jars in my fridge. Do you want some?
Alex had a stroke of brilliance and suggested we make chowder for dinner. I love the Glam Chowder recipe from Isa Does It, and so does he. Plus, it's one of the only ways to get him to eat a ton of mushrooms happily. Me? I will eat my weight in mushrooms happily, in any way, any kind of mushroom, on any vehicle, so you can gather that this chowder is my jam. Plus, I'm from New England, where the chowder is abundant. But you don't have to be from New England to love this chowder. You don't have to be vegan to love this chowder either, but I heard that if you love it, you should go vegan, because it will taste better. Someone told me that.
6 comments
I really need to make that chowder, I've had it bookmarked since I got the book and your picture's reminded me how great it sounded. I might even eat it with Earth balance cheese crackers sprinkled on top!
ReplyDeleteOh yeah this is one of my favorites! If you can't find the oyster crackers you could always crush saltines on top too!
DeleteOooo, that chowder looks amazing! I feel like I should try making my own stock sometime as well.
ReplyDeleteYou should! It's so easy, and it's all made from things you would just throw away or compost.
DeleteThat giant pot of stock is inspirational! Loving that I get to read a new post by you every morning :)
ReplyDeleteSoup season is here! I am ready! I'm glad you're enjoying my rants, and I miss you!
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