Making stock and rendering fats
The yellow kitchen is sunny today, steamy and redolent of the festive meals now long digested. the rib bone of our Christmas day lunch is in the pressure cooker and duck fat has been clarified and strained for storing. KK has excavated some very old items from the fridge and "rationalized" jars of very aromatic kimchi.
Later on, I'll try out making a galette des rois with the rescued marzipan - if it's too grainy because you didn't grind the sugar long enough, because you were too stubborn to go out and buy caster sugar with additives - good news: heating it gently works to dissolve the sugar.
Admire the new, shiny finish on the work surface!
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