Friday, July 25, 2014

Feasting On Friday


Hi there! I'm back again today, rounding up all the best morsels and such I crossed paths with this week.

- A Tumblr to follow: ready to go off grid.

- Wondering what 10,000 calories looks like? This sumo wrestler shows you.

- Quite the video here, Americans Taste Exotic Asian Dishes.

- Representing the Richmond Food Co-op, Lockhart Family Farm and Slowfood RVA —  this guy is trying to get to Italy.

- What have I been doing? Grilled corn on the cob, BLT with a twist, and the basics of creating a cheese plate.

- Who says you can't grow vegetables in the city? Our first container cucumber is making its way up our bricks!

- 17 apart turned 3 this week. Happy happy!


E.A.T. local E.A.T. well

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Monday, July 21, 2014

Making A Lobster Seafood Stock


I certainly did not buy a lobster to make a lobster seafood stock but I did recently incorporate lobster into my make-at-home lobster rolls and wanted to take advantage of having fresh lobster shells — so a seafood stock had to happen. 

Stocks are are one of my favorite staple ingredients to make at home. They use up leftovers and store really well in the freezer for portioned use. After rinsing the cleaned out shells under cold water to remove any unwanted matter in the stock I added celery, onions, shredded carrot, bay leaves, salt and some black peppercorns along with 6 cups of water in a large stock pot.


Bringing the pot to a boil and then simmering for about 40 minutes, the house took on amazing aromas. After 40 minutes I removed the stock from the stove and placed it in the refrigerator to cool.


After 4 hours I strained the stock. At this point taste the liquid and adjust for salt — homemade stock will not be as salty as purchased stock so you can season to your desired liking. Except for the 4 cups I was using for a recipe the rest was placed in a container, labeled and frozen for use later.


Since we've already made chicken, turkey, and beef stock here before, this seafood variation rounds out the the most used in the stock family. The concentration of homemade stock is so much stronger than the store bought version, it's simple to make and a resourceful way to save a little money, knowing exactly what your stock is made of. 

E.A.T. local E.A.T. well
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Friday, July 18, 2014

Feasting On Friday


Hi there! I'm back again today, rounding up all the best morsels and such I crossed paths with this week.

- A Tumblr to follow: A Fly Fishing Woman

- Over on 17 Apart we are turning 3 — got a burning question?

- There are some pretty cool things you can make with a wine crate.

- Mary and I have been splitting an avocado every morning for breakfast — here are the benefits.

- 6 days left to enter for a chance to eat barbecue with Kevin Spacey on the set of House Of Cards.

- Interested in seeing the restoration of a 31' Air Stream? You can follow the twitter or Instagram account.

-And finally, if you are like me and cannot remember the optimal size of cover photo images to use with various social media networks, this article should help!


E.A.T. local E.A.T. well

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