Not only does my heart leap with excitement when I see any sort of fish broth on a restaurant menu, but I’m getting so into bone broth in these darker, chillier, creepier days that I’m making it myself. I like to take pride in the fact that by making broth out of bones, hooves, knuckles, and other unwanted parts of animals that would go to waste otherwise, I’m being ecologically and economically conscientious by making broth myself. ~ The Haiku Guys of Food52
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