Subj : Ravioli
To : Shawn Highfield
From : Carol Shenkenberger
Date : Sat Jun 08 2024 15:38:01
Re: Ravioli
By: Shawn Highfield to CAROL SHENKENBERGER on Sat Jun 08 2024 07:19 am
> -=> Quoting Carol Shenkenberger to Ruth Haffly <=-
>
> CS> I'll wash, remove stems, and freeze them for sauce making. The skins
> CS> come right off under hot tap water when frozen.
>
> Do you have to do anything else to them before freezing? We always
> struggle to use the ones we are given.
>
> Shawn
>
> ... The older you get, the more important is is not to act your age.
Nope, just wash, remove stems and leaves, then freeze. I make tomato sauces
with them, so texture isn't a factor. Just slip off the skins under hot water.
Right now I'm prepping dinner, having been sick last 5 days. Don's been doing
the cooking while I could barely eat.
Feeling human, we we are having a simple 'stir fry'. I chopped the veggies in
2 separate bursts (sitting between the bursts). My hand problems make anything
really difficult if done too long but cause is from spinal damage. Jars have
become almost impossible.
Chopped 5 fresh garlic cloves, 1 red bell pepper and rested. Then chopped 2
ribs of celery and 5 large fresh shiitake. Took out 6 frozen fully cooked
shrimp (large ones, prepeeled) to defrost. The garlics were placed in the flat
bottomed wok as they take longest and Colevita roasted garlic olive oil added
(1/2 TB is my guess). The veggies are in a container and the chopping is done
in order so the next longest item is on top.
When Don comes home, I'll start garlic, chop the shrimps, then add the
mushrooms and Don will take over to stir fry the rest, adding more olive oil if
needed.
