I start with tuneage.. this kind of tuneage.
After that, in the case of this Saturday, I make:
Slow Saturday Vegetable Stock
|Roast on top rack until everything gets nicely browned,|
about 20 minutes. Then move to the bottom rack for
another 15 - 20 minutes, until you can see the
bottom of the pan browned.
This might seem like a great deal of work, but it's not. It's throwing things on a tray, roasting them, then tossing them into water for a low, slow simmering.. it's a slow long process but there's little real work that happens, and what work does happen is made a great deal easier by a glass of wine and a sharp knife.