Good tip for anyone who eats crustacea with shells (prawns, crab, langoustines, lobster, crayfish - anything is good). Collect the shells in a bag in the freezer. When youve got a lot, smash them up and make a stock. Use the stock to make your risotto.
Started the week off early with this Chianti our daughter gave me on Sunday. Only half tonight though, I’ll save the other half for tomorrow with a nice beef stir-fry.
An Argentinian Malbec with our Spaghetti and clams tonight. Didn’t check the strength, our Malbec's are normally 12.5% but this brute was a stonking 14%. It had some legs!
Well not tonight, but it will be ready in a few weeks - 5 gallons of medium dry white wine. I started it off on the 16th temperature is a bit high for fermenting white (yellow line), but the SG (blue line) is progressing nicely. The initial fast rise and fall 'hump' in the SG is quite normal ....
A Sauvignon Blanc with our vegetable pesto pasta tonight from my introductory 6 bottles for £20 from Naked Wines. I’ve had the offer and cancelled my subscription . Not bad but not the best of wines if I’m honest - as Mrs Mottie would say, it’s a bit 'winky' but for £3.33 a bottle, I can hardly complain.