I hope you weren’t expecting another super fun filled weekend from me to recap today… I’m a homebody and after a crazy busy and fun weekend, all I could think about was doing a lot of nothing for two days straight. I did do a few fun things though!
Saturday morning I had plans to go for an outside run but the cold weather and extreme soreness I still felt from boxing meant that was not going to happen. Instead I spent some time on the stair-master watching the river parade or whatever it is and actually got to see the river dyed green. Helped me power through the stair-master that’s for sure!
After making myself presentable, Partydog and I thought it might be a fun idea to try and go out to breakfast. If you’ve never been to Chicago on St. Patrick’s Day weekend I can’t even begin to describe how insanely ridiculous busy/crazy/obnoxious it is. I’m not a fan of huge crowds and getting drunk in public so it’s pretty much my worst nightmare. After walking around for 1.5 hours trying to find ANY place that didn’t have 400 drunk people waiting in line to eat, we ended up back home-starving and grumpy.t Great breakfast date!
I unfortunately had to venture outside again to head over to the Chopping Block for a $10.00 soup stock demonstration class. In true St. Patrick’s day fashion, in the 6 blocks I had to walk to get there I was hissed at and witnessed at fight-at 2:00 in the afternoon. Delightful.
The class was actually really fun! I make my own stock most of the time but I learned A LOT and can’t wait to put the things I learned to the test. I had a few people request some of the tips I learned so here’s a few:
- Never let your soup come to a boil.
- Dry roast the vegetables first for about 45 minutes prior to making vegetable stock.
- It’s pointless to cook vegetable stock for more than and hour and pointless after 4 for chicken stock. All of the flavors you’ll get have come out by that point.
- Never pour stock to drain it- ladle it into a strainer that empties into a bowl.
After watching the chef make 3 different types of stock, we got to taste some miso soup she made with one of the stocks!
I can honestly say I’ve never had miso soup that tasted quite like this. It was so bold and flavorful and super easy which means I might actually attempt to make it at some point in my life. The stock is a great option for pho too!
Sunday PartyDog and I went to see Oz which I loved but then again I used to watch the Wizard of Oz on repeat when I was younger…and it had James Franco in it so there was pretty much no chance of me disliking this movie. After a little shopping and a nap we got all dolled up to go out on a dinner date….more on that tomorrow!
That’s all the nonsense I have for now!
Do you make your own soup stock? Any tips you’d like to add??