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Out of context: Reply #1133

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  • OBBTKN3

    Today we have black rice with baby squid, prawns, and mussels:

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    • With tight schedules, it’s not at all hard to whip it up in a flash: the night before, you make the stock using the prawns.OBBTKN
    • While the fish stock is being made, chop the vegs (garlic, onion, and green pepper) and put them in a tupper in the fridge.OBBTKN
    • you clean the mussels... and the next day, an hour before the meal, you put it all together—set the timer for 15 minutes—and you're all set!OBBTKN
    • Looks like the job is good for something!canoe
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