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This entry is part of a series, F4F 2011»
Although shrimping in the Gulf of Mexico is on the decline (and has been for a while), plenty of shrimp are being caught this summer and brought to markets and restaurants throughout Texas. With the Deepwater Horizon disaster a fading memory and extraordinary efforts by […]
Welcome to a new month! Hopefully it’ll be the start of a Major Cooldown here in Texas. With rain. (Please, let there be plenty of rain.) The last holiday of the summer is upon us, schools are back in session, and you’re thinking fish tomorrow. Don’t ask me how that connection got made; I […]
According to this press release, the commercial shrimp season for both Texas state and federal waters (out to 200 miles) begins 30 minutes after sunset on Friday, July 15th. Shortly after that, fresh crustaceans will be making their way onshore for your delectation. Or as Bubba in Forrest Gump said: Anyway, like I was sayin’, […] This entry is part of a series, F4F 2011»
One of my favorite food magazines, Chile Pepper (sadly, it now appears the mag is defunct), recently shared an article that really attracted my attention. As a kid, I could eat my weight in my mom’s homemade macaroni-and-cheese. (My mom’s still the best home cook […] This entry is part of a series, F4F 2011»
Today the Elves bring you three ways to get your orange juice (besides their favorite way, a Screwdriver). Yep, you read that right; not one, not even two, but THREE ways to enjoy shrimp AND pump up your brain nutrition. They’re all easy to make […]
I noticed a nice recipe on the website of a new friend of mine, Carla Meine, a lady who lives in Salt Lake City. She operates the site “ICCK,” or Ideal Cooking in Carla’s Kitchen. She always has recipes, and often good photos or videos of her cooking. Because the recipe involves shrimp, I […]
Shrimp are popular for parties this time of year. You see them on all sorts of snack platters at various functions and celebrations! They make an appearance fried or boiled, peeled or not; with all sorts of sauces, many of them superposable. (That’s the word of the day, just had to get that in […] |
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