Hi Veggiefaery, Here's a recipe from Heidi Swanson's 101 Cookbooks website. It's a very tasty base, but before you add the salt in the recipe, measure it out and ask yourself if you would ever use that much salt in anything you would cook. I used half and it was still salty. Just FYI. The flavor profile is quite nice however. Homemade Bouillon 5 ounces / 150 g leeks, sliced and well-washed 7 ounces / 200g fennel bulb, chopped 7 ounces / 200g carrot, well scrubbed and chopped 3.5 ounces / 100 g celery 3.5 ounces / 100g celery root (celeriac), peeled and chopped 1 ounce / 30g sun-dried tomatoes 3.5 ounces / 100g shallots, peeled 3 medium garlic cloves 9 ounces / 250g fine grain sea salt 1.5 ounces / 40 g flat-leaf parsley, loosely chopped 2 ounces / 60g cilantro (coriander), loosely chopped Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades. You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling. Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference. Makes roughly 3 1/2 cups. Steve

thanks!

Here's a buttermilk cornbread recipe. Hope it's similar to what you were looking for: SPIDER CORN BREAD 1 1/2 cups cornmeqal 1/3 cup flour 1/4 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk 2 eggs, well beaten 2 cups milk, divided 2 TBL butter combine cornmeal, flour, sugar, baking soda & salt in a large bowl. Add the buttermilk, eggs & 1 cup of the milk. Beat with a spoon until smooth. Melt the butter in a 9" heavy skillet. When the skillet is hot, pour in the batter. Pour the remaining 1 cup milk over this. Bake in a preheated 350° oven for about 50 minutes or until lightly browned. cut into wedges & serve.~~Hancock Community Collection

I do this too with beans, nancyjane! I also tend to look at the recipe, and if it's a tomato based sauce that I'm going to use immersion blender, I don't "finely dice/chop/etc":) Confession -- As a kid, I picked out every piece of dehydrated onion I could find with the tine of a fork:) CathyinSWPA