Vegetable Stock

Ingredients
1 Cup Celery
1 Cup Carrots
1 Cup Onions
1 oz Roasted Wakame (Seaweed)
1 oz Chopped Corriander
1 oz Basil Leaves
1 Small piece Ginger
10 Cups Water
Organic Salt to taste


Directions
Add all ingredients to stock pot, bring to a boil then turn down to simmer.
Cook until all vegetables are done. Let stand till cold and strain.

Notes
I don’t want to make this sound like you don’t know what you are doing but Trevor sometimes forgets to be a little bit more specific. So I ask him questions that me, being a regular housewife might ask. Of course the question I asked him here was “why am I removing the vegetables?” His answer is “it is a stock, you would let it cook, strain it and put it in the fridge and you can use it for a variety of dishes as the liquid. For example if you were making a sauce you might use it, for soup or for even boiling potatoes. It gives the food a nicer flavour.”
My next questions was “So what do I do with these vegetables now?” His answer to this one was “If you are going to make a soup right away you could use them in this soup or you could use them to make something else or just discard them.” So I get the idea, the purpose of making the stock in this case was for Trevor to keep it in the fridge for future use in other food preparations. How long can you keep it in the fridge? You only want to keep it in the fridge for a couple of days but you could freeze it.