At Sausalito’s Fish. we’re talking about top-notch, local, fresh off the boat, sustainable seafood, not the frozen-never-fresh Fisherman’s Platter popcorn shrimp and fished-to-the-brink-of-extinction cod.
henhousesaison-1Matthew Wright • July 8, 2015
We love moussaka, but it’s a pain in the ass to make. It’s not too difficult, just time-consuming. Cooking time is about an hour and prep is at least that long. It’s worth it though, and nice a month or so later to pull an extra one out of the freezer and enjoy it without any work involved. Every time we go to the trouble of making one, we make two.