A recipe for hearty crab bisque
Great photos today- love the glee on your face. Sadly I had a rather contrary experience on a first date in Sydney many years ago!
Such a bummer when that happens! You's missing a (sometimes acquired) treat.
Loved seeing your face again in oyster photo. The bisque sounds yummy. Can't wait to try it.
It was supposed to be of the oysters...face got in the way...!
Is there a reason for not mixing the white crabmeat with the brown? I think the brown meat adds more depth to the taste.
You can certainly add the brown meat, if you live and cook in Europe. But the species of crab sold in the US don't have brown meat, only white.
Hi Julia, another great post. I especially love the picture! I just wanted to check you had seen the Substack food writers fellowship? In case it's something you're interested in. Hope all well with you!
Thank you...to your lovely comment and the pointer!
Great photos today- love the glee on your face. Sadly I had a rather contrary experience on a first date in Sydney many years ago!
Such a bummer when that happens! You's missing a (sometimes acquired) treat.
Loved seeing your face again in oyster photo. The bisque sounds yummy. Can't wait to try it.
It was supposed to be of the oysters...face got in the way...!
Is there a reason for not mixing the white crabmeat with the brown? I think the brown meat adds more depth to the taste.
You can certainly add the brown meat, if you live and cook in Europe. But the species of crab sold in the US don't have brown meat, only white.
Hi Julia, another great post. I especially love the picture! I just wanted to check you had seen the Substack food writers fellowship? In case it's something you're interested in. Hope all well with you!
Thank you...to your lovely comment and the pointer!