set aside the broth to make gravy if you’re feeling adventurous
Now that I’m an adult, Easter is less about”CHOCOLATE FOR BREAKFAST!” and more about “What animal should I cook for dinner?”
fried, but then finished off in the oven to keep ’em moist and delicious
I serve pork chops every week and I start to worry that we’ve hit Pork Chop Critical Mass.
creamy, nutty, good
Peanuts aren’t actually nuts, they’re legumes. So if you’re avoiding legumes for any reason I’d suggest using sunflower seed butter.
the secret to this one is cheese, lots of cheese
NB: sharp-eyed readers will notice that I don’t usually post recipes on Thursdays. However, since Tuesday featured a recipe round-up, I had a recipe to bump to this slot. Normal service will be resumed next week!
Sometimes I just make it up as I go along.
so rich, so good
After much discussion in our house, we decided to make this a chicken and sausage gumbo rather than a fishy gumbo.
frying in cast iron gives the meat a better flavour (don’t ask me why – culinary magic)
To my great disappointment, Hubs didn’t even notice these were heart-shaped when I served them last night with some carrot and parsnip fries.
beware – it spatters hot fat
Hubs came back from the wholesalers last week with a mountain of thinly-sliced, New Zealand lamb chops (I hope!*).
