Why, it’s Stock Sunday @casa lingua! I picked up another big-ass roti chicken at Sam’s Club this afternoon in preparation for making (my first ever) chicken chile verde. I’m hosting a movie night tomorrow for my bishes & this seemed like a better route than Detroit-style pizza. The picked-over carcass started simmering away in my stock pot along with a red onion I had in the crisper mid-afternoon, and the carcass and assorted floaties were disposed of after dinner. The strained, beautifully rich golden stock is now spending the night in the garage 
Bc it also happens to be Sssssspicy Ssssssunday, I also made some shrimp stock for tonight’s dinner with the entire bag of shells I’d stored in the freezer. Now the collecting begins anew 
I fried up TPSTO ginger, garlic & 5 chopped up bird’s eye peppers in peanut oil before adding a can of Maesri red curry paste. Toasted that for a bit before adding the shrimp stock, lime leaves, fish sauce, lime juice, and a can of coconut milk.
A small golden tilefish filet & a handful of black tiger shrimp joined la piscina, as well as half a red pepper & a buncha baby bok choy. Finished with MOAR lime juice, basil & Sinatra.
Perfect for another frigid winter day 
