third slice

I’m not exactly writing this in real time, but I am starting this post before I know how it will end. “Real time” began two nights ago:

Lou isn’t supposed to be thick, but it should be deeper than an oil well. Mine is an eternal stock – I freeze a quart of it after each use, and use it to start the next braise – and its texture depends on what’s been in it lately. A recent meal of pork knuckles has made it flow more like cream than milk. In addition to the onion, this is what came out of it yesterday morning: