The other day I was invited to lunch with dear friends. We had pot au feu. As far as I understood, meat and vegetables are cooked for a long time. And finally served. Everything was very fine and tender. Interesting: the broth, i.e. the liquid for or during the boiling down, was not to be poured off like when cooking pasta, but part of the meal. It was more or less an appetiser in the form of a delicious soup. I thought it was nice to use as much of the chosen ingredients as possible and there was no waste or throwing away of food. Even if - in inverted commas - "only" the liquid as broth. It was its fine. Maybe you are also in your social environment or commitment in the family, leisure or profession rather such a cooking aid product as the liquid of the pot au feus. You will still carry the taste of what you are involved in and thus be very valuable.
I wish you an extraordinary day!
