Stock Day!

That's right, I'm making vegetable stock! Super easy, and much better than the store bought stuff (especially the overly salty boullions and soup bases.)

3 carrots, sliced into chunks
3 small onions
4 stalks celery plus any celery leaves
5 cloves garlic
1 tsp whole peppercorns
3 bay leaves
a couple stems of fresh parsley
A lot of cold water

In a stock pot, put all of your veggies and spices. Put enough cold water in the pot to completely cover the veggies plus about 3 cups.
Bring to a boil, reduce heat and simmer for 1 hour.
Remove from heat, and strain ( a wire strainer is best, but you can use a collander if it has very small holes.)
Put into a container and refridgerate. You can also put it into ziplock baggies and keep it in the freezer. In the fridge, stock should keep for about 2 weeks.

Mmmm my house smells great!