Instructions: Take the first bunch of vegetables and garlic, and whatever other vegetables you like, such as mushrooms or squash, wash them, trim off any ends and nasty bits, and cut the veggies into big ugly chunks.

You can use clean and nice trimmings from previous preparations

(mushroom stems, celery tops, clean carrot and potato peels) if you have enough. You can also use the trimmings from herbs, or use fresh, dried, or frozen herbs. Put herbs and veggies into a pot with enough salted water to cover. Bring to a boil, then turn down and simmer for at least 20 minutes, at least until the veggies are soft. Its best to cook longer, and to let the veggies cool in the cooking water, but if youre in a hurry, just cook till tender and then drain, keeping the cooking water as broth. Press the cooked veggies in a strainer over the pot, to get out all the good flavor. If some bits come through into the water, so much the better!

NOW, take more vegetables, wash and peel and trim them and cut them up nicely and put them into the vegetable broth. Add whatever seasonings you like. Cook these vegetables just until tender, about 20 minutes-less, if you like your vegetables crisp-tender.

Serves-oh, lets say four. Very good with Buckskin Bread, which is one of Jack and Joes All-Time Favorite Recipes. Unfortunately, the Chef has forbidden us to send more than one recipe at a time.

Otherwise I would remind you that you make Buckskin Bread by mixing two cups of self-rising flour with one cup of water and baking it in a greased pan at 400 degrees Fahrenheit for about 20-30 minutes. Since I cant do that, though, maybe you could email me for the recipe.

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