— Margo de Groot Coenen

Um, remember that most of the flavor is taken out of those vegetables when you are simmering and making your stock, but I think I like the the sausage idea. I think that that's great. You could also I'm thinking of like a Savory muffin like a stuffing muffin so you would have a little bit of texture if you made a puree from the mere Paul whatever vegetables you're using. I've done something like that in the past and they're delicious and served with a little no oil gravy or the mushroom gravy that we have in our curriculum, which is one of my favorites but congratulations on being such a good environmental Steward and reducing waste in your kitchen because just to go back to one last thing. Hopefully your knife cut days. Well your knife cut days of practicing are never over but I did want to say that start saving all of your vegetable scraps in the freezer and a plastic bag label it dated and you should be good to go. And then this way you'll make a beautiful Rich colorful stock on your own. Very good question. I want to see pictures of those sausages.