— Nadine Jean Francois

So here's the thing about that recipe. I'll give you a couple of, um, sort of cautionary tales about it. When you do make it. I double all of the ingredients. I lay back a little bit on the star anus because sometimes I don't enjoy that herbal flavor, but I double up on everything else from the cinnamon stick to the ginger, to the garlic and everything else. But the one thing that I do like to remind students, and some of you may have seen me respond to this, um, uh, in the reviews that we do is, uh, a for the orange and for the lime, make certain that you wash the skin thoroughly. And then after that in the recipe, I believe it tells you to take them out after 20 minutes and indeed do that. Because what can happen is that leaving the peel too long, along with the zest, can render a bitter flavor to the foe. So I have had some students who have complained of it being bitter. I personally like to just drink the faux as just a drink because I think that the broth is that good. And the fact that it is not a high sodium stock or broth, I think also says a lot compared to the commercial brands that carry anywhere between 750 and 1000 milligrams per cup. So double up and if there's a flavor that you like the best, then I would add a little bit more of that. But that was a great question and I'm so glad that your big crew enjoys that, uh, stock because it is really, really delicious. Thanks so much for writing.