exactly like I imagined. If a cook had bought that paper, he'd know you can't keep going back to the carcass for more meat. Add some aromatics and you can turn it into stock.
A k a Regina Schrambling, I write once a week at the base camp but come across things between Sundays that are worth sharing. I suspect my emailing list is plumb tuckered out from clicking on everything I send around, though. And so I’ve sold my soul to the Google.
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