it definitely took a conscious effort for me to build it as a habit. but I would suggest it’s definitely worth it, if you’re buying store bought stocks or broths. it’s part of my weekend food routine. (Including going out the greenhouse garden and pulling in the stuff that’s come ready. I spend maybe 2 hours on the garden, it’s aeroponics and the stuff is being forced, so I’m constantly shifting things through a grow cycle. And another hour tidying up all the produce… including stuffing carrots in a freezer and pulling now-sweetened carrots out.)

for anyone whose like… “I don’t have TIME”… I feel you. One option instead of keeping an eye on a simmering pot is to use a slow cooker. I find carrot/celery/onion to be a solid base to work on, but I also like adding garlic, ginger, apple peels (adds pectin, and a nice sweet flavor,). I also like adding in mushrooms that need to be used up (or left over stems,)