Gelatinous Mass

   With all these cold rainy days and pretend snowing days that never come to fulfillment, fulfillment equaling snowing enough to go sledding I have been making a great quantity of Gelatinous Mass. Gelatinous Mass is smelly and looks like well a big pot of gelatinousness but it does make the very best food and if your baby decides he is only going to eat starch for dinner day after day you don't have to worry because it is secretly full of gelatinous mass. And as bad as it sounds it is very healthy which, of course it is, because anything that sounds absolutely delicious is most likely bad for you.
   I use Gelatinous Mass in everything except breakfast cereal including rice, gravy, mashed potatoes, spaghetti sauce, of course soup, soup, soup. How do I go about making this amazing concoction you ask? First you have to get a bag of bones (chicken, beef or my favorite, lamb) a crock pot, water and 1/4-1/2 cup vinegar.

   I am so happy I finally found a use for this crock-pot I have that has moved around with me three times and takes up half a cupboard. I knew it had a secret use other than making everything I made in it magically taste just like every other thing I made in it, and that is one thing I can not abide. I need food variety. Anyways I have a new respect for my crock-pot and it's ability to turn bones and water into something so flavorful time after time. 

   Put the bones in your crock-pot in the morning (they can be frozen or thawed.) fill the pot with water, add 1/4-1/2 cup white or apple cider vinegar let sit about 1/2 an hour then turn on your crock-pot to high.  
   Before you go to bed turn it to low.
   The following morning turn it off, let it cool, scoop out the bones, strain it.
   Put it in the fridge.
   When it is cold scrape the fat off the top and there you have it a Glorious jug, bowl or pot of Gelatinous Mass that can be added to just about anything. 

If you fill up your crock-pot with bones your Gelationousness will be very Jelly-atinous but will liquify with heat.