I had to take a close-up picture of the monkey pancake, which was way too cute.
After that, I decided to relax ... so I did a little more cooking. It always bothers me to throw away wilted veggies, and I need a cup or two of vegetable broth to cook with, without fail, every week. So I decided to whip up a batch of homemade vegetable stock. I used the Busy Cook's Leek Broth recipe from The New Vegan Cookbook and the Homemade Vegetable Stock recipe from The Vegan Table as points of reference, because I've never made vegetable stock before.
Into my stock pot went: leek greens, an onion, garlic cloves, baby bella mushrooms, carrots, three stalks of seriously wilted celery, sea salt, parsley, thyme, and bay leaves.