Well, I had planned on a doing spruce tips but they are not ready, and DH say’s that while we use them lots, they are not a staple of the pantry so we are looking at bones and broths.

When making a dark brown stock  from Beef, Lamb, Goat or Deer/Moose etc bone Stock, its best to roast and brown the bones, then you put them in your stock pot with onions/veggies and vinager and simmer for hours to days.

When it comes to white stocks, Chickens, Turkeys, and fish, you don’t need to brown, you can just put them in with your onion, garlic and choices of vegggies scraps, along with your vinager and simmer for hours.

Tip 1: when you are going to simmer bones, always add a few tbsp of vinager into your water to help act as a acid to pull the minerals and vit out of the bones.. if you can break the bones open or crack them apart, its a good idea to do so.

Tip 2: Watch how many onion peels you put in your stocks, while you can put as many onions as you want, the amount of brown onion skins can add a bitter aftertaste to your stocks.

Breastfast: Eggs/Baking Powder Bisquit

Lunch-Omlet with greens, canned peaches and trail mix

Supper-Hamburger steak with mashed and greens with gravy.