My heart has felt so happy lately. The last few days I’ve been working so hard to get stuff done. I’ve wanted to try to go to a less processed food life. I want for things to be my type of perfect. God has always guided me and my family. We’ve always accepted that his will is what will be done. Over the last few weeks I’ve realized that it’s ok to share my feelings with God. Sometimes I’m mad and I can vocalize this to Him. He wants us to be able to talk to him and to trust him enough to share these feelings with him. We can always find ways to be thankful to him. I know this seems like a preaching to ya’ll, but over the last few weeks I’m learning so much about myself, my life, my path!
We’ve been pushing forward with our surprise life changing event. I still can’t wait to share more with ya’ll. It’s a doozy. You’re going to be totally 100% blown away. I keep praying and I keep waiting patiently. It’s happening ya’ll!
This recipe is the best. Give it a try!
1 yellow onion, quartered
2 celery stalks, cut into chunks
2 carrots, cut into chunks
one 2.5-3 lbs chicken
8 cups water
4 cloves garlic, unpeeled
1 teaspoon salt
1 bay leaf
3 sprigs fresh parsley
1/2 teaspoon dried thyme
Put everything into a stock pot. Let simmer for an hour. I usually let mine go for about 2 hours low medium/low. Strain in cheese cloth to remove any waste. Use a fat separator to remove any extra fat. Put in fridge and let set overnight. Skim the layer of fat off. Use within 2-3 days or freeze!