Beautiful fall day here inspired me to a kitchen task I don't do very often. Scratch beef stock. Yep. Starting with 4 lbs of beef marrow bones and so forth. It takes several hours to roast the bones, carrots, onions, then deglaze the roasting pan and transfer to a kettle for cooking down with savory vegs and seasoning.
I will make about a quart+ of the condensed beef stock. I will freeze it in ice cube size portions of intense flavor. Turns a pot of veg soup into a gourmet meal.
A glass of Cabernet, a little french bread with sweet butter....