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Baby It's Cold Outside

Leftover chicken in the fridge means I make stock!  Clean out the larder and add some carrots, half a left-over onion, the rest of the celery, some leftover herbs from the weekend, thyme and rosemary, some gnarly garlic, a couple of bits of galangal, a bay leaf, and just let it simmer on the stove.  Still cold in here and I still don't want to turn on the heat.  I can use it to cook up some farro I bought last week and haven't used yet.  Maybe tomorrow's lunch.

The stock's not warming the place up quite like I want it to.  Add some pumpkin bread to the mix.  Thought I had some walnuts from a while back, can't find them, but I have another trail mix that's been around for a while, so I'll just pour that in, too.

Easiest pumpkin bread recipe in the world.  In one bowl add and mix together:

1 cup of sugar (or more or less)
1/2 cup of some kind of vegetable oil, I had canola
2 eggs (used some gorgeous free range eggs from Ohio with prettiest orange yolks)
1 1/2 cups of flour
1 cup canned pumpkin (used a little more and gave the dog some)
1/4 teaspoon baking poweder
1/4 teaspoon salt
1/2 teaspoon cloves (or more)
1/2 teaspoon cinnamon (or more)
1/2 teaspoon nutmeg (or more)
1/2 teaspoon ground ginger (or more)
1/2 teaspoon allspice (or more)
1/2 teaspoon baking soda

About a cup of walnuts goes well in this to bulk it up a bit.  Use them or don't.  Pecans would work, too.

Mix all of this together, pour into greased bread pan and bake at 350 for about an hour, or until done.  Slap some good Irish butter on it and marvel at your genius.
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