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helwenWent to the post office, and ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
fitzw also came. He went to Sears to see about getting a replacement belt for the dryer, seeing as he successfully took the dryer apart today. He was hoping they might have some in stock; they didn't, but they could tell him exactly which one to get, so that was useful, and now he can order one. While I don't intend to use the dryer much, it has its occasional uses (like fulling wool, for instance).
Got Peeps, some chamomile and wax bean seeds, lentils, red kidney beans, split peas, ham, potatoes, onions, and sundry other items. Passed on the flowers.
I'm going to use most of the potatoes, but I'm hoping to start one or two of them growing. They're yellow ones (Yukon Gold), so the skin is fairly thin and tender, unlike the brown russets. Since the skin and the layer just under it is where all the vitamins and nutrients are, I want a potato that I can wash, de-eye, and then use for cooking without skinning. I have a veggie pie I do sometimes, that I'll be trying these potatoes out in, so we'll see how it goes having the skin still on.
Question: Does anyone know how to make a veggie broth from scratch? I figure for a pie I can always do flour & water and mix in a few herbs, but I was just curious...
fitzw also came. He went to Sears to see about getting a replacement belt for the dryer, seeing as he successfully took the dryer apart today. He was hoping they might have some in stock; they didn't, but they could tell him exactly which one to get, so that was useful, and now he can order one. While I don't intend to use the dryer much, it has its occasional uses (like fulling wool, for instance).Got Peeps, some chamomile and wax bean seeds, lentils, red kidney beans, split peas, ham, potatoes, onions, and sundry other items. Passed on the flowers.
I'm going to use most of the potatoes, but I'm hoping to start one or two of them growing. They're yellow ones (Yukon Gold), so the skin is fairly thin and tender, unlike the brown russets. Since the skin and the layer just under it is where all the vitamins and nutrients are, I want a potato that I can wash, de-eye, and then use for cooking without skinning. I have a veggie pie I do sometimes, that I'll be trying these potatoes out in, so we'll see how it goes having the skin still on.
Question: Does anyone know how to make a veggie broth from scratch? I figure for a pie I can always do flour & water and mix in a few herbs, but I was just curious...
