so far, so good

it tasted pretty good
maybe a little heavy on the paprika
[i added another 1/2t]
but, all in all, not too shabby

so
i strained out all the stuff
[i had to let it cool down first
so i could pick up the crock and pour]

but
i had planned
to do more stuff to it, anyway
i added
4T nutritional yeast
2 cups water
2 cups white wine
more dill

and it's taking forever to get back up to temp

until the alcohol can cook off
i won't know
whether i am a genius
or
not

so
in the mean time
i experimented with the guts
[the stuff i strained out]

i tried "chicken patties"
which looked
frankly, not great
all charred and blackened on the outside
but tasted good
on a bun with mayo and dijon mustard
woe the sadness
i am out of hamburger dills

i tried making dense "chicken" dumpling
but
they just cooked away in the salty water
and
i knew they might do that
but
i wanted to try

the more food i can get out of one escapade
the more cost effective it becomes
and the more likely
it could work
on some sort of regular menu

thre cholent was a win
the meatloaf
and expensive expensive loss

and
although matzo ball soup
might not be something you'd want to have
weekly
because it would
diminish the special
chicken soup of some ilk
bring it on


i'm not just thinking chicken noodle
i'm thinking thai coconut lemongrass
i'm thinking pho

the list could go on and on