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My #1 kid is well-acquainted with the inner workings of the kitchens of the restaurants in San Francisco.

She learned about this soup from her Mexican co-workers. Many of whom work 80 hours a week.

She's observed that those that try to fuel themselves on freely-available drinks from the bar can't keep up the pace for long, but here's the secret of the ones that can:

They use a higher octane fuel: bone broth.

Though legally entitled to breaks, the concept of legal entitlement isn't overly relevant in the absence of all other legal status. Besides, restaurant kitchen's are too busy for anyone to stop work, even to eat.

Which is how Mexi~Cali Kitchen soup was born (or, more likely, imported): Dip bone broth out of the bubbling pot into a bowl, add minced cilantro, a diced avocado, salt & a dash of lime juice. Some shreds of leftover meat.

Refill the bone broth pot with water, to cover your tracks.

Eat. Work 8 hours. Repeat.

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Mexi~Cali Kitchen Soup

Servings: 1

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Ingredients:

  • 2 cups Bone Broth (see below)
  • ¼ cup minced Cilantro
  • 1 small Avocado, diced
  • ½ teaspoon Himalayan Salt (or similar)
  • ¼ cup leftover meat
  • A dash of lime juice (optional)

Method:

Put the minced Cilantro in a bowl.

For authentic MexiCali~Kitchen style, scoop the bone broth straight out of the pot into a bowl. Otherwise, heat it to the boiling point & pour it in.

Add the remaining ingredients and stir. 

Bone Broth

Servings: 10-12

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Ingredients:

  • 3 lbs bones (or thereabouts)
  • 3 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1.5-2 gallons of water
  • Optional: Himalayan Salt

Method:

Preheat oven to 350

Roast your bones, turning once or twice, for 30 minutes for better flavour. Put the roasted bones & any browned bits into a slow cooker or stock pot.

You can optionally break any thin bones with your hands or a hammer.

Add the apple cider vinegar & bay leaves. Fill your chosen vessel with water.

Cook on low, so that the liquid is just simmering, for 48 hours.

After a few hours, fish out the marrow bones & remove the marrow. Return the bones & marrow to the pot.

Top up the water as it evaporates. You can also scoop out the broth & use it in cooking as it simmers it’s way to perfection.

After 48 hours, strain the broth through a colander. If you used meaty bones, you can eat the well-cooked meat & marrow. Discard the bones.

You can re-strain the broth through a sieve or cheesecloth, if you like.

Optionally, season with Himalayan Salt (to taste).

Refrigerate. Any fat that forms on the top is fully rendered & can be used for cooking. Unbroken, it also forms a seal on the broth that helps preserve it in the fridge. Melting this fat back into the broth when you cook it is extra nourishing & sustaining.

Bone broth freezes beautifully.

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