I made my first batch of beef broth today. The result is in the fridge now, congealing. Or plotting to take over the world. I took a small sip before, and it tastes like fermented face. It smells horrific. I'll give it a shot tomorrow, probably holding my nose while doing so.

I don't even know what I did - had 2.5 lbs of beef bones from the supermarket, roasted them for 30 min at 200 F, put them in a pot, filled with water, added salt, peppercorns...oh, 1T of ACV for every 2 cups of water, 1 clove of garlic, some rosemary. Simmered for...four hours? Five? Um. Well.


I don't know if this is a badge of honor or what. But I think this will be even worse than the Great Zucchini Bread Disaster of 2012.