I am so proud of my thrift. I took the bone from our Christmas Eve standing rib roast (which I’d frozen) and the braising liquid from our braised short ribs (which I’d frozen), added some water, a couple of celery […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
