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next stop for me was to visit Virginia via the Washington DC Reagan airport!

Awaiting me was my daughter Kris who wished me off to her home and family in Virginia!

what do dad’s do when they visit? Hopefully bring joy and happiness… or at least restock the larders and the freezers! Wine and meat are the luxuries young families usually leave out of their weekly food budget… but are needed.

being over 40, my grandson has all the energy of a 2 going on three year old… and Kristin and Scott keep up best they can. For now at least, they are smarter and stronger than Marcus.

Time passed and when I had to head home… I felt happy about my mini vacation… and I was ready to meet my Australian Shepherds Ronnie and Rosie!

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Visiting my daughter Karen was a working vacation… but a fun one which included my first opportunity to enjoy Pappy’s !!!

Karen has an adorable Australian Shepherd pump pump named Mando Wade! He’s a pistol… and adorable one! If you come to Louisville , Kentucky there are soooo many places to see and to dine!

thanks Karen 💕

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One of the things I enjoy about some shows is the culinary tidbits they drop before the listener. One particularly fun show in this regard is BLACKLiST.

Raymond Reddington offers an interesting dish his second in command brought from Europe . It is a meat and veggie combination wrapped in filo dough and baked. It’s origin traces to Turkey.

personally, I think it needs a sweeter crust… but we’ll soon see. Enjoy

Bosnian Burek

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Making stock of any kind is rather easy especially if you take your time. Many stocks start with the things that give the stock its name… chicken, meat or seafood. Then most add a few flavorings that mirror most what the many dishes contain or at least don’t interfere. Onions, celery, carrots and sometimes peppers 🌶 and Italian spices.

I just work with the shells of shrimp and crab. But first I roast the empty shells in the oven at 375 degrees for 15 minutes… and then into the freezer for future use!

Each package is 1 1/2 cups of stock… a good size for any recipe and perfect for making rice in my 40 year old Hitachi “Chime-O-Matic” rice cooker!

non apetite

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Ok, I’ve written about this before, but planning a birthday comes with an incomparable dessert… preceded by a memorable main dish!

I’ve chosen a Seafood Etouffee for my birthday! Shrimp, lobster, clams and Alaskan King Crab will highlight the feast!

I always start out with a great stock made from all the shells… four pounds of Alaskan king crab surrendered its shells for the first ingredients!

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