"Ah ha" or "Doh" moment?

Reading Ruth Reichl's latest book the other night, I found one of those ideas that is so simple and obvious, and yet I had never even considered before: when making chicken broth, put the seasonings and other goodies in with the chicken AFTER the foamy stuff that you should skim off cooks out of the bird. This, after years of cursing under my breath as I skimmed peppercorns off with the foam and bobbed the spoon around trying to separate the foam from onion halves and garlic cloves, eliminated that little frustration while making a batch of Thai-inspired coconut chicken soup for the freezer.