In the last month, I’ve had a couple of health scares that warranted trips to emergency.
The most recent being Tuesday evening when a combination of pain, inappropriately high blood sugar, mild vision changes, and fatigue suggested to the nurse practitioner at the CVS minute clinic that a rare (for type 2 diabetics) complication needed to be ruled out.
We ruled it out, I have pain killers and an acid blocker; and am on liquids until I can tolerate them without pain and then will move back to “real” food – with the exclusion of grains, soy, simple carbs and starchy veggies.
In the meantime, I’ve appreciated the support and prayers of friends, family and my church; and the nourishing deliciousness of the bog pot of bone broth I made today, recipe below!
– soup bones (however many you think you need).
* I asked the meat counter at Kroger if they had beef bones and they said no. I hear Whole Foods does keep them, and I assume The Fresh Market does as well. So, I used 2 oxtails (beef tails).
– 1 bunch each: spinach, cilantro, parsley.
– 1 red onion, quartered
– 5 stalks of celery (only 5 because when you have Guinea pigs, you have to share)
– 1 pound bag of carrots (all of it. The pigs are fine, they are getting celery)
– 1 pound bag of radishes
– fresh aromatics of your choosing. I used 2 sprigs of rosemary, a handful of oregano and thyme , and 2 sprigs of dill.
Put everything into a pot and cover with water. Salt and pepper to taste. I used pink Himalayan sea salt and a 4 peppercorn blend.
Simmer the ever loving mess out of it, for 5-24 hours. The longer the simmer, the richer the broth.
Notes: I didn’t brown the oxtails before cooking them. I’d recommend it.
Enjoy, and rest in the warm comfort of broth and prayers.
Especially on a chilly evening with a good audiobook or move in the background (you know, if you’re off work and your roomie is not).
A cozy welcome to fall, and not a bad way to heal!