I’ve been overdue to make a nice pot of Sunday gravy. Sadly the news of my neighbors adult child passing from complications of covid finally motivated me to make a pot.
Sausage - meatballs (grandma’s recipe) and some gravy! (also grandmas )
Tray of baked ziti going across the street as well has a tray of meatballs and sausage. Hopefully some comfort will be found in a meatball made with love.
Woks of Life Shanghai-Style Braised Pork Belly, with pork shoulder instead because that’s what i had - it did have a layer of fat & skin on it, though, so I thought this prep would work out well - and it did! Super simple braise - just sugar, light & dark soy, shaoxing wine, water. I would maybe add a star anise next time. Fatty bits were fatty-licious. Oyster mushrooms/asparagus/chive stir-fry to go with. I made just enough for one serving each, damn it.
those tostones look like what people who rave about tostones are talking about, but that I’ve never found! Whenever i get them in a restaurant they’re dry and tough and flavorless and I’m always like, what do people even like about these?? give me platanos maduros any old time. however, i’ve still not ever tried to make tostones myself, so…
Thanks! My first time making them, was pretty simple, I just cut up a green (well green turning yellow because I had left it sitting for a little too long) plantain into 1 inch chunks, fried in a little oil on both sides, took them out, squished them with a cup, and then fried them again in more oil until kind of crispy, and then put some salt on them.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
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I made carne guisada served with cauli-jasmine rice, and a side of cabbage sauteed in butter and tossed with a little habañero salsa. Green garden salad (radish greens and romaine in balsamic vinaigrette).
