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Hi guys! I know you are not surprised that since it’s now officially FALL, I am back on the comfort food train! As if my butt needs any more comfort food, but that’s a whole other issue lol. It got very chilly and rainy (?! this is not normal for where I live) last week and after being soaked to the skin twice in one day, I knew what I needed- a warm, hearty risotto and having just finished making corn stock, I figured corn and bacon risotto would be a perfect match for the kind of day I was having. Corn and bacon risotto isn’t exactly a “traditional” risotto, it’s kind of something I just figured would be good a year or so ago, and so I made it! Cooking is all about the fun anyhow, right? Corn and Bacon Risotto $8.82 for four or $2.21 per serving 1/2…

Hey Guys! In my quest to share how to make more out of nothing, I’m continuing the “almost free” stock series with this post- how to make corn stock. Everything in this stock is literally a kitchen scrap that was either carefully saved by myself or my mom and frozen until I had a day where I could make corn stock. Believe it or not, I have 12 cups of stock still from this batch that I made in December and I have enough fixings for another big batch of stock. Go me, right? I love to make stock in my giant crock pot (#lazy, just keeping it real), but you could easily do this in a stock pot, too! I’ve linked some suggestions in the Shop the Post section below, from a fancier crock pot that’s programmable to a more affordable option that is manual, some awesome stock pots…