After a chicken roast on Xmas Eve and a lamb leg roast last night, tonight it's time for the ultimate leftovers, a lamb and chicken stew in Yorkshire puddin's.

Then tomorrow? Salad. The next day? Salad. Friday? Maybe some salad.

which is better for chicken soup stock: backs or necks? both available at the local grocery...

I'd just buy a whole chicken, roast it, and use the left over bits for stock.

i did that the other day with a leftover carcass plus a few xtra neck bones... got a few bowls of rich stock for noodle soup, but now i want to just make stock...i figured i could save some cash and just use the cheap bones, just thought someone might know which was better...

I've seen quite a few stock recipes that call for the neck specifically, so that's probably what I'd go for.
I've also heard that (no joke) chicken feet make an excellent stock, due to the large amounts of collagen-rich connective tissue. If you regular butcher doesn't have them, you might be able to find them in a Chinese grocery.
Either way, I'd recommend making a whole bunch and freezing it.

you are right about feet, they just don't have them at my local grocery...i need to ask the butcher, sometimes they can hook you up, and they are really cool...i really need a stock pot to make a decent quanity (adds to list)...

salmon, rice, asparagus, mmmmmm

homemade italian beef with melted mozz, and store-bought coleslaw (ain't made that in years-need to make some brocco- slaw )

Wow, that's commitment!

Oy
don't talk about commitment while I'm eating



...

shrimp and scallops in lobster sauce

not exactly sure what you are getting at...

but in chicago an italian beef sandwich is known simply as "a beef"...so if you ever make it out this way and someone offers to have a beef with you, it's a good thing...

HERE's the beef:

Rosbif, potatoes au gratin, a bread roll.

cumberland sausage n mash :M

prok'n'vej jackson stylee