It was a cold snowy day and a great day to cook soup, bread, and sauce.

We started the day making chicken stock and turkey stock, using the carcasses I had saved and froze and fennel fronds and stalks also saved.  I added an unpeeled onion, garlic cloves, bay leaf, salt, pepper, carrots, celery and celery leaves.  Cooked it over 5 hours, then strained and put into containers for freezing.  We ended up with 5 quarts.

Next I made four loaves of challah.  Very labor intensive but these are delicious.

Then I decided I should make some marinara sauce.  I found a recipe for sauce from Ralph's Italian Restaurant in Philadelphia.  Perfect sauce, with fresh basil, onions, garlic, oregano, salt , pepper, crushed tomatoes,  tomato paste and parsley.  I think it is my favorite sauce so far.