I have about 4 cups of really tasty lobster and corn stock that i used to make a chowder a couple of months ago. Any ideas of what i could use the remaining stock for? A risotto? A gumbo? I have no idea.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy