Duck Stock and Oranges
Friday morning I called work to let them know what happened the night before.
They were really understanding and told me to take the rest of the day off. I then went back to sleep and didn't wake up until 1 PM.
While Bruce was recuperating, I kinda just mosied around a bit before deciding that I was going to juice all of those oranges that have been sitting around since we visited Aunt Paula's.
While I went to juicing, I clicked on the latest This American Life episode and pointed the computer speakers in the direction of the kitchen.
Once they were all juiced, I labeled the containers filled with juice and stuck them in the freezer for later use.
Noticing that freezer space was running low due to all of the frozen carcasses and leftover bits from cutting up a duck, a rabbit, and some chickens, I decided to pull out the first thing, which was a duck carcass, and make stock.
Into the stock pot went the duck, a lot of water, some cut up onions, some sprigs of fresh thyme, some garlic cloves, one of the juiced orange halves, and some salt and pepper.
I let this simmer uncovered for several hours, replacing the water as necessary.
The aroma of the duck stock, along with that of the orange peels I'm recycling by drying them in the oven, made the house smell really great.
I have no idea what I'm going to do with the orange peels.