In my stockpot

I cleaned out the freezer in preparation for Thanksgiving and decided to make stock out of some of the things I found: a few pork neckbones and a couple of chicken backs and necks. The pork-chicken combination suggests Chinese soup to me, so I added only onion, carrot, and ginger. Chinese stocks tend toward the simple. The place now smells nice this afternoon (my desk is right off the kitchen) and it's so cold outside that the very thought of hot soup is helping.