What's in my ice tray?

This is not weird ice, but painkstakingly-simmered soup stock. It's been something I'd wanted to do since last year. It also makes perfect sense - make soup stock when you're free, freeze it and then use it when you're not free to make good soup. That's good soup in an instant! Say bye-bye to Maggi...

Last week, I spied some pork bones in the supermarket while getting some meat for making soup. And the bones are the cheapest part of the pig on that shelf. So I got them and some meat. Threw them in a pot with whatever carrots and onions were remaining in the kitchen, and boiled them for ages.

These are the soup-stock cubes close up.
Actually, I don't think I needed to freeze them, because they just hardened on their own, so thick was the stock...