Jumbly Junkery

I live in Brooklyn.
I make art.

Articles

drawnbutter:

Vegetable Stock

In my freezer I keep a bag of all vegetable trimmings. When it is time to make stock, I pull out that bag and incorporate those vegetables into the stock. Usually I end up adding all the ingredients here as well as those vegetables, so you should try to think of this recipe as the base for experimentation. It is good on its own, but can be added to.

As I’ve made different batches of stock, I’ve learned which vegetables I like in stock and which ones I don’t. The mushrooms are a particularly lovely addition. They add a certain depth to the flavor. I don’t particularly like beet in my stock, but milder root vegetables like turnip or parsnip make a great addition. Leeks, green onions, asparagus stems, greens stems, tomato, etc. etc. etc. You get the idea.

I never add salt to my stocks, since it allows for greater control of the overall salt content when you’re using it as an ingredient in other dishes. Feel free to add it, though!

NB: Dogs should not eat any onion or garlic. Seriously. You can, however, compost those things.

I’m going to be at TCAF this coming weekend! Come see me! It will be my first time to Toronto as well as TCAF. And, I guess actually my first significant trip to Canada.  Also, I learned how to make gifs. About time. Geez.  Hooray!

I’m going to be at TCAF this coming weekend! Come see me! It will be my first time to Toronto as well as TCAF. And, I guess actually my first significant trip to Canada. 

Also, I learned how to make gifs. About time. Geez. 

Hooray!

A repeated photographing/filtering of the same image breaks down in recursion. Instagram Amaro filter.

A repeated photographing/filtering of the same image breaks down in recursion. Instagram Sierra filter.

drawnbutter:

Potato Leek Soup

The farmers’ markets in the city have been having beautiful leeks lately! So I bought a large bunch of them and also some potatoes this past Saturday to make this lovely soup. 

My wife is the one who taught me how to make this, though now I seem to make it slightly different from her original recipe. She usually adds in a yellow onion. I just try to increase the leek to potato ratio. 

I recommend this soup for a quick and light lunch or dinner. Small prep time. Only 30 mins or so of cooking time (but, like all soups, it’s better the next day!). Despite the cream, it’s pretty low cal (~100 cals per cup, more or less, depending on how much water/stock you add). And it pairs wonderfully with a small spring salad.