So, I roasted an oven stuffer last weekend, and buoyed by my stock making effort for Christmas dinner, yesterday I took the stripped carcass of the roast, threw it into a pot, added veggies, herbs, and water, and set it to simmering. After about four or five hours, I strained out all the bones and stuff, and simmered it some more to reduce it down to about a quart of liquid. Then I set it on the counter to cool off some before sticking it in the refrigerator, and forgot all about it until this morning. Nothing like some good ol' salmonella soup. Rats!
What I should've done was just stick it in the back of the truck last night, because it was the coldest night of the winter so far. It was 11° when I woke up. It's only 21° as I write this mid-afternoon. The cold is putting a crimp in my current project. I need to paint it, but it's too damn cold down in the basement for the paint to apply, much less cure, properly. I tried using an electric heater down there yesterday, but not much joy. I was able to get it warm enough to apply primer with a roller, so that's something, but the spray cans I have for the main coats have to be used at 65° or above. It's 50° down there today.