I read recently in the Washington post that Americans from the mid-west to New England are facing a shortage of some brands of whipped topping this holiday season. The shortage is attributed to limited production of nitrous oxide, which is used in keeping and dispensing the canned whipped cream. As distribution of the gas ramps up, it will be delivered first to medical facilities, such as dental offices, where it is used for sedation. The gas is expected to be widely available again in February. If you haven’t already stocked up on your whipped topping for the holidays, you night have to enjoy that pecan pie naked (the pie, not you)!
Sometimes referred to as Seafood Stew, Bouillabaisse is a classic French dish from southern France, requiring many varieties of fish. The name bouillabaisse refers to the preparation method. Specifically, the ingredients are not added all at once. The broth is first boiled, then the various types of fish are added one by one, and each time the broth comes to a boil, the heat is lowered. Yes, it requires a time commitment, but it is so worth it!