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Squashing Those Rumors of Non-Productivity!

Hello! Did you have a nice Memorial Day weekend/day off from work/what day is it again?

I, of course, was super stoked to have an “extra” day and yes I really did get all of Chapter 5’s panels laid out and lettered. Wohoo! And, hey, having gotten to the end of the story: yes! I really am looking forward to drawing this one.

Not that I dreaded the others, just that this one should be pretty fun.

One thing I do not envy, uh, myself for is the telling of a full movie-type story in 16 small pages. In The Goodies, in particular, I end up skipping over big pieces of the story and compressing others. But, hey, I trust you guys are smart enough to make the normal-sized leaps between pages to get what’s going on. Still, it is something to keep in mind for sequels or supplements.

This weekend will see the beginning of pencils, shooting for 4 per weekend again, though there might be a bit of paid illustration work on my horizon, along with a weekend out of town in a few to go celebrate my brother being a homeowner (celebrate or commiserate, your call) and then our own summer party at the end of June. Basically what I’m saying is: it’s gonna be a busy month.

Now onto the ProTip portion of our post!

Serving Seafood is Great! Ways to Not Break the Bank

First a little oyster-myth dispelling. Have you heard the old adage that says never eat oysters in a month with no ‘r’ in the name? It’s a popular guideline along coastal regions and it’s half right. Due to a higher potential for illness-inducing algae in the summer months, it’s a good idea to avoid uncooked oysters from May through August (no half-shell for you!). However, you can feel free to enjoy cooked oysters year round–steamed, grilled, broiled, fried or simmered in soup–with no worries whatsoever.

Oysters not your thing? It’s okay, more for me! But maybe you’re a shrimp lover and want to have some friends over for a wonderful shrimp dinner. Those big, beautiful Jumbo or larger shrimp may look great in the fishmonger’s case, but if you’re on a budget (and who isn’t, these days?) you’re only going to be able to afford a few per person. Dinner of 3 shrimp, even big ones, just doesn’t look or feel the same, does it?

To stretch your seafood budget, make a dish that incorporates smaller shrimp in a plenty-to-go-around sort of way. Shrimp pasta, paella and salads are all good ways to get more for your seafood buck without sacrificing flavor. And don’t overlook the small-but-mighty salad shrimp! These little ones are a great value and require minimal preparation as they’re often pre-cooked. Just toss into your dish at the last minute to heat them through and enjoy!

One last seafood tip and I’m off: always pick through your crab meat for shells before adding to your recipe! But, Scraps, you say, didn’t they already do that when they were packaging it up for me? Yes, yes they did BUT those folks are working by the pound and on a time crunch, little bits get missed and you do NOT want to find them the hard way. Gently squeeze and sift through each bit of lump crabmeat to feel for any missed bits of membrane or shell. Is it a pain? Possibly. But it’s a heckuva lot less painful that sore gums or a cracked tooth from not doing it.

Oh, and Krab-with-a-K? No shells, sure, but not really crab, either. It’s fish (usually pollock) dyed and formed to look like big hunks of crab leg meat. Don’t be fooled.

Until next week!

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