For tonight, I am going to have 3 eggs, scrambled with parsley flakes, garlic salt and black pepper and also a side of medium salsa and about half a kielbasa cut thin and grilled.
Oh man, can’t wait!
Last night I put three pork roasts into a zip-top bag with a bottle of Goya Mojo Criollo. (Well, not the bottle; just the contents thereof.) This morning before I went flying, I put it all in the slow cooker and set it on high. When I got home I sliced an onion into rings and put them in. I put a pound of black beans on to boil and then simmer, with cumin and bay leaves. When it was about done I added some salt and started some white rice. The pork was put into a baking pan, and thence into a very hot oven to roast. Ten minutes before eatin’ tahm, I sliced a banana and fried it in butter.
So we had vaguely-Cuban ‘roast’ pork, moros y cristianos, and fried bananas.
Now what am I going to do with two or three pounds of shredded pork? :eek: (Wait. What am I saying?)
I made this vegetable paella from the Times that was extremely tasty. I used white basmati rice, afraid that brown wouldn’t properly cook/absorb.
It was perfect! I used even more peppers - which was an excellent idea - and it filled my 3 quart Lodge dutch oven about 95% full. Serves 6-8 but it’s delightful cold as well - it was gone within 2 days!
My suggestion for add-ons is use 1/4 tsp of cayenne, two pinches rather than the recommended one of saffron and more of the veggies you like best - we used a 3rd bell pepper.
Last night I made Meatloaf Pepper Rings with Creole Sauce, dirty rice, and fried okra. Nom nom nom! I brought some for unch today.