Sunday I made a soup with homemade chicken stock and roasted oxtails and beef shanks, carrots, onions, rice and a couple of potatoes. Today I got the rest of the meat off the oxtails and discarded the bones, more carrots, celery and parsnips and gave it a good boil. We ate it with homemade rye croutons and chopped green onions. It was fabulous.

Lynn Siprelle, Editor