Tomorrow… and tomorrow… creeps the… something something… told by an idiot.

And now I want crepes…

It’s pretty simple, in a pot (or slow cooker, if you prefer,) and simmer until its done:

• a ham hock
• 5-6 cups vegetable stock
• 4 carrots chopped medium
• 3-4 celery stalks chopped medium
• small onion, chopped fine
• potato chopped medium (this is kind of optional.)
• marjoram to taste, if you don’t have any or you’d prefer, thyme and oregano.
• ham, if you’re using a left-over ham bone from a smoked ham, there’s probably already some still on the base (especially for spiral cuts,) toss it all in, and pull/clean it off later. ( take care to trim off fat and connective tissue.) or you can add cubed ham as well.
• add salt slowly while it’s cooking, the ham hock will likely release some.

For the stock, I made my own using kitchen scraps (it was mostly carrots, celery, onion, with garlic ginger and mushrooms to round it out a bit. super easy to make if you store your veggie scraps in a freezer ziplock; just it all in a giant pot of water. until flavorful. season to taste.)

it’s not a hard and fast recipe, though, especially on the vegetables. if you’re buying veggie stock, you can make up extra with water instead.

as it’s cooking, especially in a pot, stir it occasionally because the peas will settle into a sort of sludge on the bottom and then scorch. It’s more forgiving in a slow cooker, mind. If you need to thicken it a bit more, some corn starch or dairy (or both) will do the trick. or… just boil it some more. it’s forgiving. I had mine on a fast simmer for about an hour, then another half on a slow simmer.