Perpetually Stewed

HELLO VOID! Did you miss me?

This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.

Today's Additions:

• Taijin
• Kosher Salt
• 2 Yellow Onion
• Mushrooms
• 6 Cups Water
• Garlic Powder
• Maldon Sea Salt
• Caldo de Pollo
• Chive Vinegar
• Bay Leaves
• Parsley
• Four Peppercorn Blend
• Chili Beans

Took a day off from actually eating, and spent more time developing and trying to build out flavor.

My 4pm Notes:

"Buttery. It's got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel... with sweet and heat... but I couldn't figure out how to make it happen in a way that would be sustainable. 204F"

Fucked around, Found out.

My 10pm Notes:

"Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i'll actually remember to make a loaf before I go to sleep. 196F"

What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.

I wish I had a better update! I'll amend this post if I get hungry and eat more of it a little bit later tonight. :)

I appreciate you all joining me on this journey. <3