Wednesday, April 11, 2012

Cooking Tip # 22

"On a practical level, in a Ziploc bag, freeze all vegetable matter that would be thrown away (i.e., carrot peels, onion skins, asparagus ends) and make vegetable stock from it. On a more philosophical level, always make food that will make guests look forward to the next invitation." - Dawn Casale

No comments:

Post a Comment