Our first experience, in buying our current home, was probably the dumbest, but also the easiest ever. We didn’t have a realtor, we didn’t look for days or months or get our hopes up only to have them dashed… not at all. In fact, we did nothing more than walk into a really awesome model home, dream about how we could ever afford to live there and then figure out how we could.
We put in a totally improvised offer (because it was just us, no realtor, and I’m sure we were royally screwed… though in looking back I’m pretty glad we bargained at all…) and then there we were — we were on our way to owning a totally customized, brand new first home… it was boring, but at least there weren’t any dirty little surprises waiting for an inspector to find.
… or, at least there were fewer dirty little surprises. Let’s not pretend that nothing went wrong. The sump pump would disagree.
But this whole experience… this is new. Inspections, appraisals, little bits of old-home wear that could be nothing or could mean the whole thing is about to fall down on your head. Who knows, because all the inspector says is, “this should be fixed,” and he says that about the creaky door as much as he does about the deadly wiring that you’re just lucky hasn’t burned the whole place down.
So… here we are. Really, it’s all moving forward smoothly, considering, but smooth is a relative term, right? Buying a house is a roller coaster… so between the dips and dives and occasional April showers, we’ve been looking for all the comfort food we can get. And on one especially chilly, rainy April night, this broth did the trick…
Chop fresh spring vegetables and cook noodles, combine with quick ramen broth below.
Quick Ramen Broth
32 ounces chicken bone stock
32 ounces chicken broth
32 ounces water
2 green onions
2 marrow bones
4 slices thick smokey bacon
2 medium red carrots
Brown marrow bones in a 350 degree oven. Remove.
Set aside onions and carrots, then place the rest of your ingredients (including bones) in a large stock pot and bring to a boil. Reduce to a simmer for 2 hours. Add water if needed so bones remain submerged. Add onions and carrots and simmer for an additional 45 minutes to an hour, allowing the broth to reduce.
Strain the broth into a large bowl. If you have multiple sizes of strainers, start with your largest and move to your finest to remove as many particles as possible. Allow the broth to cool to room temperature and skim the solidified fat off the top of the broth.
Jar and store in a refrigerator up to 5 days, otherwise freeze until ready to serve. Reheat before serving.