Last week JC and I started fostering kittens from the Toronto Cat Rescue. We ended up with two “socialization” cases from a feral colony. They aren’t feral, but they are just a little skittish. I’ve fostered cats in the past, but in Saskatoon with Street Cat Rescue, but cats are cats no matter where they’re from, so the process is the same. They’re currently under quarantine in one of our bathrooms, a process which is slightly complicated by Emmiecat’s curiosity, but it’s not too bad.
This morning I took them in to the Vet for a spay and a neuter, and hopefully their surgeries are both uneventful.
On Sunday after Soupstock and visiting Cherry Beach, JC and I (but mostly JC) made a stock and a butternut squash soup. I’ve been reading a book (the Elements of Cooking) that extols the virtues (and superior quality) of a homemade stock (and despite his near chapter length dedication on the superiority of veal based broth (ew)) he reminded me that for most of my life my mother started soup with a homemade broth from scratch. And her soup was great. So since then, I’ve been trying to DIY some stock pre-soup making.
For this soup we used Vegan Yum Yum’s Homemade Vegetable Broth as a guide, but skipped the low sodium tamari soy sauce for the full on sodium experience. The process is actually quite simple, wash and chop some veggies, some people use scraps, and start tossing everything in a pot. I’m from the school of thought that finely chopped onions, shallots, leeks, carrots, celery and maybe parsnip should start first in a bit of oil. Somewhere a mirepoix was ingrained in me, (probably because of my mother) but I didn’t know what it was called until my brilliant culinary partner (JC) let me know.
JC originally made this soup as part of a several course meal in effort to woo me. I think it worked. A good way into my heart is definitely through my stomach.
Read more about broth! I’m not the only vegan mofoer making my own!