Making stock, taking stock, by Bart Everson

We’ve had the habit for many years of constantly making stock. We are always saving any bits of vegetables left after slicing and dicing — carrot tops, onion skins — as well as the occasional bone. We save these in the fridge and, every few days, we boil them in water to make a stock. The stock grows richer, and darker, and more flavorful, with each iteration. Making stock is a metaphor for what I’m doing right now. As I continue my quest for discovery and definition, I’ve been storing up bits and pieces, ideas and aspects. I want to pause, take stock, simmer in my own juices for a moment, see where I’m at so far.