Sunday, May 10, 2009


I like to see how far I can stretch a product or ingredient, see how many meals you can get with out waist. On Friday night Bob and I had lobsters and muscles. I saved all of the shells to make a lobster stock. Saturday brought clear skys and outside chores, not exactly soup weather. So what to do with the seafood stock?I could have put it in the freezer, if the freezer was not packed. I decided to saute leaks and add the stock , and boil red potatoes, skin on and make lobster and leak mashed potatoes. They were Yummy and a perfect side with our baked pork chops and apple sauce. We have opened our final jar of home made apple sauce from 2008 harvest. Lancer was happy to help me clean the bowls.

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