Fort Worth is finally getting some weather. My habaneros and jalapenos on the porch suddenly producing tear-inducing morsels. The big tree out back started sharing some much anticipated pecans rather than being the sole delight for the legion of squirrel. As the days grow shorter and the temperature drops, there is nothing like having a big pot of stock wafting through the house, no feminine potpourri hinting at lilacs and chamomile, but hearty potatoes, garlic, and roasted bones to serve as the base for the next week's meals. Here's some tips for making your own Meat Stock:
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