Well, I have done it again...worked my fingers right down to the bone. If you take a look at The Shoppe at Flatwoods, you will see how I did it. It's not a bad job, working for Lesley. I even cut her sandwich in half (on the diagonal, of course) after I fixed her lunch yesterday. But you should see what I get in return.
I did call Mom to tell her about the lamentable condition of my fingers. "Don't get blood all over everything", was her response. Maybe she was remembering that time I trimmed her fingernails a little too close.
How about a great joke: Did I ever tell you about the time I was married to two women at the same time? Wasn't that " big o' me"?
You all deserve a really good recipe after that.
Shells from 2 lbs shrimp tails
3/4 cup coarsely chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 tablespoon garlic, roughly chopped
1/2 cup mushroom trimmings
Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems
Cold water to cover – between 1 and 2 quarts.
Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.
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