Monday is probably the day when I most need a home-cooked lunch, but usually I wind up having leftovers to tie up my loose ends. Today it was the last little portion of the quiche I made last Sunday. Still good, but clearly time to make a new mystery quiche: eggs with unknown cheese plus unknown filling.
While I was reheating my quiche I got a good deep whiff of my stock that I’m cooking from last night’s chicken. It’s the whole carcass, bones, some skin, innards, a little meat and the fat that oozed into the pan, with celery, onions, salt and pepper. I’m about two hours in and it already smells fantastic.