I’m back to scream into the void!

In the last 24 hours, I’ve added:

• 4 Cups Water
• More Jalapeno
• Banana Peppers
• Red Onion
• Green Pepper
• Garbanzo Beans
• Yellow pear tomatoes
• More mushrooms
• Sauteed Kohlrabi
• Kohlrabi Greens
• Roasted Beef Femurs
• Rosemary
• Parsley

Highlights of the last 24 Hours:

The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I’d created. My first real entry about it was when I sat down with a bowl at 7am today.

“No broth tasting this time, not from the pot. But the bowl I poured… the broth though brown is so CLEAR… I am flabbergasted. 191F”

I added the extra jalapeño and banana peppers… I swear I thought it was a good idea. It wasn’t a bad one, per se-- just a spicy one.

After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn’t cut the pepper heat, which is fine. Hence, my 9pm Entry:

“THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F”

Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.

I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot… I think I may have conflated temperature heat with Scoville heat.

Tastes damn good tho!