A recipe I used this weekend called for 2 pounds of peeled, uncooked shrimp. I hated to waste the shells, so I made stock. Today I put two packages of 1.5 cups each into the freezer. Not even a little bit local, of course, but it all fits in with trying to develop a habit of preserving what I have.
This Week in Beer: Sept. 26 – Oct. 2, 2016
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