Rosie's Busy Day.

Today has been a very busy day for Rosie. I got up bright and early to deal with my 10 pounds of veal bones, which, when I weighed them, turned out to be 15 pounds. Yes, I'm happy.

I divided the bones, doing 10 pounds veal bones in Thomas Keller's (of The French Laundry) Veal Stock

and 5 pounds veal bones in Michael Ruhlman's Veal Stock. I will blog about both stocks tomorrow. And I'm excited about that. You'll just have to wait. I've been on my feet since 8am and now it's 10:41 pm. I'm off my feet, but the dogs do hurt. Now, if you recall, Sara, of Sara's Kitchen offered me a suggestion for getting rid of my leftover tamarind pulp , by using it with salmon. As luck would have it, friends had just brought me salmon from Alaska. I must add here, I've always hated salmon. Why? It's oily. It's fishy. It has a strong flavor. I don't like it. Period. But Imonna give it a go. Actually, I have three recipes for the salmon: Sara's, Mr. Xmaskatie's, and one from one of the chefs from our cooking class last winter. (That would be Chef Jean-Marc Berruet of The Pearl restaurant which we ate at a few weeks ago. He was the only chef in the cooking class series to actually wear the chef's toque and I thought it looked kind of nerdy but maybe that's just me. Chef Berruet's recipe is his Daddy's and it's for bluefish. I hate bluefish, as do most people with any taste buds. But this is a marinade for oily fish to kind of take out the oils, so I'm good with that. I'm just marinating the salmon right now and will have it for lunch tomorrow. I uploaded all my pictures tonight after putting away all the salmon and all the semi-stocks, and, canIjesstellya, I uploaded 316 pictures. Stay tuned for veal stock and salmon three ways. From George Bernard Shaw: There is no love more sincere than the love of food. Amen to that.