WhichCraft

The Wordy Bit It's all wordy bit and pictures today. My life has been a whirlwind of projects, illness, wellness, craziness, and chaos since just before Christmas. I've got loads of projects going, and none of them seem to be getting done--at least, not fast enough! My baking experiments have been mostly failures, lately...which is very disheartening but! I'm learning. I'm trying new things even when I fail, and I'm making notes (extensive notes) so that I can track my successes and failures. I teased a sugar-free chocolate cake a while back and never came back around to it....it was a mess, and I ate one piece. My husband didn't like it, and I wouldn't even dare give it to my toddler.  I have a love/hate relationship with Devil's Food cakes, anyway**. This iteration is a modified version of my cupcake recipe. It didn't turn out well, so I made some notes on ways to alter the prep (not the ingredients) and see if that yields better results. ...

All You Need: Bottom Round or Eye of Round roast (2-5lbs) Beef Broth Salt Pepper  Garlic salt Instant Pot Trivet

Chicken Soup, Stage 1 1 3-6 lb whole chicken (either frozen or fresh, depending on method) 4 medium carrots, roughly chopped 1 lb baby Bella mushrooms, cleaned and roughly chopped 1 quart chicken broth 3/4 cup water 2 Tablespoons dried thyme 2 Tablespoons dried parsley 1 teaspoon salt 1 teaspoon fresh ground pepper 1 bay leaf