Marathon Grade Stock

I think that perhaps I failed at my most recent attempt to train for and run a marathon because I relegated it to just that: Running a marathon. It's so much more. It's a way of life that merely includes running as a conduit to the rest.

It's about being a healthier, whole person.

I say this from a lazy position on my couch, covered in a warm & fuzzy blanket that I have NO idea where I got it. Oh, and turkey stock is simmering on the stove, now entering it's second hour. Both times I've been successful at a full marathon I approached it with all my might. I drank smoothies for dessert, I ran with other runners, I cross trained and stretched, I got into the zone and stayed there all 26.2 miles. This time, I did none of that with much commitment or determination. I just ran. And then I stopped.

So as most Americans (myself included) are still in a post-gluttony stupor, suffering from indigestion and lethargy might I broaden this blog to include how to be healthier so you can finish whatever marathons you may literally or metaphorically be facing?

My turkey stock recipe:
First enjoy as much meat from the turkey as you and your family can. THEN...

Scrape off any remaining meat you can, you can use this in sammiches, pot pie, stir fry or putting in turkey soup later.

Throw the bones, fat, juices, etc. into a BIG ol pot.
Cut up an onion (or two, whatever you have)
Put in a couple things of celery (be sure to keep the celery leaves on, they add so much pizazz!)
Slice up some garlic (I love garlic and it's REALLY good for you, so I add double what most people do, I use 4 cloves, NOT bulbs mind you)
couple shakes of peppercorn (if I had to guess, I'd say at least  teaspoon maybe a tablespoon?)
Three FRESH Bay leaves (the trick to good flavor from bay leaves lies in their freshness)
Chopped herbs which may include: cilantro, thyme, oregano (I avoid sage as I can my stock and sage does not can well)
10-14 cups of cold water.

Simmer on LOW heat for 3-4 hours. Let cool. Strain (I just put through my pasta strainer, some recipes call for expensive sieve things)). Let sit in fridge overnight. Skim fat. (sometimes I'll reheat, recool, reskim...depends on how low fat you want it). Be mindful the stock will congeal due to the natural bone simmering as opposed to the gross stuff from the store). Before I started canning, I would freeze in two cup amounts in zip lock bags. Lay them flat to freeze, then stack on top to conserve space. Now I can them at 10 lbs pressure for 75 minutes.

Voila, you have fresh, organic (if you choose), low fat and low sodium marathon-grade stock. I hope you enjoy! Remember...running a marathon is about WAY more than running...it's about completing a marathon. or at least that's my 26.2 cents worth and hey, that's about what the serving of stock cost too!