Franny’s Rice and Beans (Milk Bar Life, p 102)
I was running a bit late, and decided that I wanted to do this, it did take a bit of time, but not to much, but it was a quite delicious meal to have. I’m not quite sure what the Sazon Goya added, but I do have a lot of it now (bulk on amazon, woo). I had it as leftovers the next couple of days, and it was good then too.
Made with grass fed ground beef. My brain was playing the forgetful game and I forgot: sour cream, fresh onion, green onions. I made do, and toss the last of Franny’s rice and some other leftover rice that I had in there to. Still turned out pretty good.
Back to Lucky George and remembering to buy the beer with the brats, I clearly didn’t remember. But I wrote it down this time.
This is always one of those times of the year where you love what the early market brings you and you will miss it when it’s gone, but are glad for the cycles so you are fond of the season. This is good as always, and made for a lovely meal. I did have a minor WTF moment when I struggled to find the vermouth (I did, it was buried at the back of the liquor cabinet).
So uh…this involves frying things…I don’t particularly like frying things, so skipped.
We tried the still in development Farmstead Feta from Lost Lake Farm. And while it was a bit salty by itself, it was nice mixed with the other things. Good dish.
Relatively easy to put together, I may have added a bit more spice then needed, so it was a bit hotter then I suspect the recipe intends, but even so, it was pretty good. Maybe I’ll make it for a party or something. This was made for Shannon’s work thing, but there were leftovers
I also took the time make a honey rhubarb shrub. I have not tried it yet