Weekends, and the insane amount of produce and protein I'm getting delivered (not Instacart, not Doordash, but small companies trying to stay in biz) to last a week or more at a time, lead to stock making - yes, on the stovetop, as I'm constantly cutting, trimming and adding to the pots, before letting them settle in for a nice simmer.
In front, chicken stock in its first stages of major skimming, before adding any of the aromatics - I usually wait an hour or two to add the veg and herbs.
In back, vegetable stock with lots of mushroom stems.
