Liquor is delicious. So is liquor.

Sunday afternoon cooking is awesome up until 4:45pm, when the lovely long rays of afternoon sunshine that filter through the yellowing maple leaves suddenly switches to midnight blue and you still have a massive amount of washing up to do. 


Today I am starting to prep the Thanksgiving meal. Usually I make the stuffing base early because I like all the flavors to meld together into mushroomy-buttery-garlicky- sagey deliciousness which I will combine with bread, turkey sausage, and broth on the Big Day. 

And today I got to thinking about mushroom liquor. Did you know that oysters and clams also produce their own liquor? I knew it, but I never thought it out before. Recipes for both oyster stew and for clam chowder often instruct the cook to "reserve the liquor" and now I am thinking, other than mushrooms, what other veg produces a "liquor"?

And for the record, mushroom liquor is DELICIOUS. 


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