Thursday, April 13, 2006
The Fettuccine Cure
I like to think it was my fettuccine with shrimp that did it. But whatever it was, I was glad to see her at the table eating a full meal.
I had an impressive backlog of shrimp shells in the freezer, so while I prepared the main dish, shrimp stock was boiling away on the stove. I used some of the fresh stock to round out the pasta sauce, and then I froze the rest. It's a great feeling to tuck those containers into the freezer and know you've got the goods to make a bunch of future meals taste a lot better. If you've never made your own stock, you must.