Well, good evening folks (or good morning depending on when I get around to posting this)!

I’m so excited to share some news and a quick idea about using all of your veggie scraps to make something delicous, nutritious and, you guessed it, cheap.

Exciting Update! Guess who’s got two thumbs and has a real job professionally blogging for a living? This girl. That’s right, a real live company pays me sit around the Fayetteville Public Library and do this every day. It’s a really great gig  with a fantastic company and I’m having a great time doing it. Online education to all of my PMA Media Group peeps! That was an anchor text shout out (blogger humor). I promise, it’s not nearly as much fun as doing it for you though. They tend to point out when I make grammatical errors and you guys are nice enough to pretend you don’t see them.

Tonight, I got home ready to spend my evening laying around and doing nothing. As fun as writing is, I constantly feel like I have some major search overload. Example ramble: “Did you know Florence from Florence + the Machine was discovered drunkenly singing in a bathroom. Public bathroom door nobs have the least amount of germs compared to other bathroom fixtures.  Lindsey Lohan is a fixture at nightclubs.”

But instead of throwing my groceries straight in the fridge and heading for the couch, I did the smart thing and prepped them for easy access (I was going to make a Lindsey Lohan joke here, too. I must be tired). Once I started chopping, I knew I wouldn’t be able to stop there. I was looking at the leftover celery stalks and broccoli stems, and the thought of chucking them in my almost full trash can made me sad (I try to make sure that Zach’s always the one who throws in the thing that makes it undeniably full so he has to take it out. Before that, it’s like playing the garbage version of Tetris). I checked in the fridge and we had some carrots and tomatoes past their prime. I kept looking and kept finding. It was that moment that I knew. I was destined to finally make my own vegetable broth.

So here’s the tiniest tutorial known to man:

How-To Make Your Own Vegetable Broth

Take all of your veggie scraps and veggies that aren’t still beautiful but aren’t quite rotten and throw them in a pot.

My broth used:

• Celery stalk bits
• Broccoli stems
• Baby carrots
• One Potato
• Four roma tomatoes
• An onion
• 3 cloves of garlic smashed
• Parsnip shavings
• A couple of strips of bell peppers

Really, you can use practically anything as long as you rinse it. The skins can stay on. Don’t worry about chopping everything up.

Add 1 Gallon of water to your large pot filled with leftover vegetables.

Bring to a boil.

Turn down the heat and let it simmer for an hour.

You can use a regular pasta strainer to strain out your vegetables if you didn’t have any super small bits.

Now that we have a gallon of vegetable broth that tastes awesome, but looks really lackluster, do you have any unique ideas about how to use it?

-wwffg

P.S. If you want to see what I’m working on, you can check out Lifestyle U, Hubpages or Campus Greenly. I promise that’s not shameless self promotion. Deb just wanted the links and I’m a web diva who has no time for email. Kidding, it’s me bragging about how cool my job is. I’m done now.