Off to my canning class

Whoo-hoo. Off to Fairfax to teach Canning 101 and put up a batch of Lightly Spiced Plum Jam! What a fun way to spend a Saturday morning. Thank you Twins Ace Hardware for hosting this event. If you're in the Fairfax area, the class starts at 9:30 and will be held in the upstairs mezzanine. Twins is a great store!

Shrimp dinner = YUM

I'm not going to lie, this was an excellent dinner. It is definitely worth making your own shrimp stock, so anytime you're peeling shrimp, make yourself feel good for getting involved in such a yukky activity by keeping in mind that homemade stock is simple and wonderful. I've not yet made a transcendent chicken stock, but this shrimp one, yes! And this bisque involves no cream; just the aforementioned stock, fennel, leeks, shrimp, seasonings and so forth, and then you puree it. Too, these okonomiyaki are riDICulously good. I will surely make these again!

Shrimp two ways

As I feel I've not spent any time with my husband lately, I decided to cook us a feast tonight despite having been up since that awful pre-rooster time of 4:40p. I felt totally drunk all day; truly my fatigue was other-worldly. Anyway, I miss T and so am making a beautiful shrimp bisque and okonomiyaki, some Japanese scallion-cabbage-egg-shrimp pancakes that I've been wanting to make for a while. The former recipe is one I clipped from the NYTimes Dining section several years ago, and the latter dish is a beloved one from Food52. I'll post the bisque recipe for you later!