what's that in my soup?

here's a nice new york times article on soup, specifically making soup and stocks using bones. they talk to jennifer mclagan, author of bones (and of fat) about why you should make the extra effort and where to find these tasty additions-- worthwhile additions, it explains, because they are available from any good butcher for cheap.. often from fifty cents a pound!

here's her quote:

“It’s the difference between a glass of water and a glass of cream,” Ms.
McLagan explained. “A bouillon cube is never going to give you that.”

and here's her book!

i am inspired.