My shrimp shell bag in the freezer was full so I made shrimp stock from it. I used some of the stock to make a Cajun shrimp stew following a recipe from Mosquito Supper Club by Melissa Martin, also found an adaptation online here:
Martin notes that “if you add a tomato and a pot lid to this mix, you could call it an étouffée.” I thought it came out pretty well. There’s a lot of onions in there (3.5 lbs). I would also follow the advice / modification of the adaptation linked above and put the shrimp in later so they don’t overcook.
That little waterfall is really adorable. We were just reminiscing about a fab NYE celebration on top of that hill near the monument you can see, with hundreds of other Berliners back in '06. One of my PIC’s college buddies was visiting us, and we’d just finished a glorious, multi-course rustic Italian dinner when we made our way up there.
Since this was pre-covid, peeps were passing bottles of bubbly around & happy to share.
I miss celebrating NYE in Berlin, although the fireworks turn many areas into terrifying war zones
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
267
A reprise of the BF’s pasta from the other night, this time sans the vodka… really good, but one of the highlights of the meal was a couple of small wedges of queso fresco he dressed in a Calabrian chili vinaigrette with capers that he plunked down after i took the pic. So simple, yet so delish. Also, a yummy shaved zuke salad with pine nuts and parm.
Farmer Dave’s in Dracut had asparagus about 5 days ago, so maybe call them to check availability @LindaWhit. I went to Idylwilde Farms in Acton yesterday, which had asparagus from Hadley MA. Pricier than the Washington state stuff Idylwilde also had in stock, but I splurged anyway.
OMG You’re totally right. Here’s a picture of the package, which you will not be surprised to learn that I cannot decipher (although it does say “wheat” in English on the back, in very small letters).
local new potatoes & parsley for tomorrow night’s dinner, then scooted around town for Very Important Treats like more Dubai chocolate from the baklava place, and a few pistachio delights from the Syrian bakery in the Turkish nabe.
Temps are pretty chilly for May, so we’re still bundling up on the Vespa (that cozy scarf I bought here sure is getting mileage!), whereas my sis texted me today to ask whether we also had such fabulous weather. Nope.
But truth be told I’d rather be cold in Berlin than warm in Stuttgart
Stayed in tonight trying to finish some of the accumulated leftovers — namely the now murderously hot biang biang noodz & last night’s pizza.
We’d purchased a small container of Vitello Tonnato that was just a’ight, and I made an incredibly bland & boring salad on the side with a radicchio-romaine hybrid and regular romaine.
Tis the season, finally!
Beauty Angus ribeye from a local-ish butcher, salad with marinated tomatoes and cucumbers, grilled baby bell peppers and Bulgarian FETA .
Still have half the steak left for tomorrow.
I don’t do yoga but I do a couple of classes that require pushups, and I would do them on my knees aka girly pushups. I’ve had bad knees for years (in fact had a knee replacement last week). I roll up a towel and instead of putting my knees on the towel I put the towel behind by knees. They would sort of hang over the towel. I found this was much better than putting my weigh on my knees. I also used put a towel behind my ankle when lying on my side so it was supported but off the ground when I was recovering from ankle surgery.
It takes a while to figure out how to modify things to make them work for you. It also helps to have an instructor who offers alternate movements or positions that better meet your needs. Keep up the good work
9 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
280
We enjoyed another sensational dinner at Cafe Panache, including butter poached lobster with sweet corn agnolotti (split portion shown); crispy soft shell crab red quinoa, sweet corn, and lobster sauce. We were comped strawberry roulade for dessert. It all went great with an excellent cabernet and Zinfandel .
). Peel, put away, forget about them until you need them 
biang biang noodz & last night’s pizza.
