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[quote=Anonymous][quote=Anonymous]14:10, I marinated it overnight.  I said 36 hours because...ummm...well, I started the prep on thursday or friday with the shopping.  OK, it was a bit of a stretch, but I do count special shopping times.

I once made french onion soup that took me 2.5 days.  My entire weekend.  2.5 days, you say?  WTH?  Because with a toddler running around I had no time to monitor the broth to make sure it was at a "barely simmer" like the famous chefs admonish you to do and at times it was at an active boil on my crappy electric stove.  I also simmered it for a long time, so that the bones looked like archaeological finds, I sucked everything out of them.  All the fat leached out of the bones, but I fixed it by chilling the broth in the fridge overnight and then skimming all the fat off.  So, yeah, that dish took me 2.5 days--but I managed to multitask during that time and get weekend chores done.

DH said it was the best soup he had ever had in his entire life, including ones he had in restaurants, and promptly went into a food coma afterwards, and that made me very happy!!![/quote]

Did he post on Facebook about how amazing you are?

;-0[/quote]

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