Pho stock lingering thick in the air.

The warm aromatic spices of cloves, star anise, ginger, coriander seeds, cinnamon sticks simmering away smells good. I know most of the spices has similar smell but I can tell the difference (no not really). I'll go and get beef tendons later to cook. It's strange this silly thing costing so much since it has no flavor and has jelly bean center texture.

Using the beef bones of a cow a friend raised. It had cut knuckles (soup bone) which I never get to use because no one sells it. So this is new and it also had marrow so it's gonna be extra good.