Made In Marrow
We chose the title, Made In Marrow, because a hearty stock is a key to so many things, including extensive lineages and savory soups. Stock is a base liquid made of water in which bones and a variety of other spices and vegetables have been simmered. Bones are boiled for an extended period of time, extracting the flavor and nutrients from deep within the bones, where the marrow lies. Bone-based stocks are rich and concentrated, take time and consideration, and most families have at least one recipe for soul-reviving soups. We hope to demonstrate these aspects with all our attempted recipes, which is why we chose Made In Marrow to represent our capers through cooking.
As you have now gathered, this blog is about our love of food, our shared experiences, and our exploration of the world through cookbooks. Not only will we document our trials and tribulations of each weekly recipe, we will also cover the history of the cookbook as well as its author. As per our modern age, our experiences will be played out on a couple of platforms, with tidbits shared on Facebook, Instagram, and Pinterest, with the entirety documented on our blog, Made In Marrow.
Butter, Butter, MORE BUTTER
Besides documenting each step of cookery, we will also review the recipe based on several criteria. Our rating system will be based on sticks of butter (because butter is best!), with 1 being the absolute worst and 5 being out of this world. Sticks of butter will be assigned to Difficulty (how many kitchen fights were needed to complete the meal?), Tasty Goodness (was it a palate poor or did it make our mouths merry?), and Repeat Customer (how likely are we to return to the recipe?).
We also hope to cover (and learn) new cooking techniques, prepare novel ingredients, and try out new equipment during our upcoming meals. So revel in our adventures, take heed our warnings, and comment on our cooking – we greatly look forward to it!