Monday 31 August
Saturday's salmon and corn
leftovers gave the inspiration to a fine chowdah, as the Bostonians say.
Sweated some chopped onion,
carrot, and potatoes, then steamed them in their own liquid and a little
water. When they were tender, added
milk, put in the kernels cut from the leftover two cobs of corn, and finally
crumbled in the salmon and a good slosh of cream.
Oh man, this was good.
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