How to Make Chicken Broth

I was so excited. I bought a rotisserie chicken. 

And I was going to use the bones to make a deep, rich broth for my favorite soup. I pulled the meat from the bones, and found the wishbone. 
I covered the bones in water, added some garlic and onion and salt, and set it all on the stove, simmering. 
And then I forgot about it. 
And then, when I remembered, it had burned. 
I don't even know. 
I also tried to bake a blueberry crisp that night, only we were out of flour. And I tried to get inventive. And I ended up with mild blueberry disaster. 

I don't even know how you burn soup that isn't even soup yet. 

The point is, Beloveds. 

Do not give up. 

Your soup-that's-not-yet-soup may burn, your blueberry crisps that you were craving may not taste the way you know they should.

So what?

I've been thinking so much about failure lately. 
Because I feel like I've been having my share of it.
These disappointments, they will not stop me. 
I will not stop. 
I will burn my soups, until one day I don't. 
I will not give up on my blueberry crisps. 
And I will fail boldly. 
Because life is too short to be afraid, and to be afraid to fail. 

If you're failing, maybe it means you're really living. 

Or maybe it means you just burned your future soup. 

How to Make Chicken Broth

- leftover bones and skin from a cooked or raw chicken carcass
-optional celery, garlic, carrot

Put leftover bone and skin from a chicken carcass into a large stock pot and cover with cold water. Add vegetables. Add salt and pepper, about a teaspoon of salt, 1/4 teaspoon pepper. 
Bring to a boil and immediately reduce heat to bring the broth to barely a simmer. Simmer uncovered fat least 4 hours, occassionally skimming off the foam that comes to the surface. 
Remove bones and strain the broth. 

Blueberry Crisp
adapted from Deborah Madison's Vegetarian Cooking for Everyone

For Crisp Topping:

6 tablespoons butter, cut into 1/2 inch chunks
3/4 cup brown sugar, packed
2/3 cup flour
1/2 cup rolled oats or chopped nuts
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon, optional

6 cups blueberries, tossed with an optional 1/4 cup of brown sugar, and maybe some lemon zest if you're feeling fancy

Preheat oven to 375 F.
Using your fingers or the paddle attachment of a mizer, work the butter with the rest of the ingredients (except blueberries) so that each piece is coated and you have a coarse crumbly mixture. Butter a 2-2 1/2-quart baking dish. Pour in blueberries. Gently cover with the topping. Bake for about 45 minutes. Or until topping is lightly browned and blueberries are luscious and bubbly looking.