Leftovers are all but gone, now, so I’m back to “kitchening” again. My breakfast today was an Earl Campbell’s hot link sandwich (sliced open, served on toasted sourdough with Mayo & mustard) and a small salad of spinach, romaine, tomatoes, slivered anaheim peppers, and topped with an Italian vinaigrette. Dinner will be the last of the leftovers.
Going forward, Mom specifically requested I do creole roast beef sandwiches this week, and I’ve got my supplies for that.
And because we’re trying to use the stuff in our freezer, I’ll probably do some ribeyes this week. Maybe a shrimp dish, too. Red beans are a strong possibility as well, since a relative brought us some pickled pork from NOLA. I can take it or leave it, but pickled pork is Mom’s favorite meat to use in red beans.
There’s also probably going to be a faux tapas night when I serve a bunch of the stuff we’ve got just enough of to taste. Like the boudin balls my paternal aunt brought back from her last trip to Louisiana, and the empanadas from a local Argentinian place that does nothing else.
Going forward, Mom specifically requested I do creole roast beef sandwiches this week, and I’ve got my supplies for that.
And because we’re trying to use the stuff in our freezer, I’ll probably do some ribeyes this week. Maybe a shrimp dish, too. Red beans are a strong possibility as well, since a relative brought us some pickled pork from NOLA. I can take it or leave it, but pickled pork is Mom’s favorite meat to use in red beans.
There’s also probably going to be a faux tapas night when I serve a bunch of the stuff we’ve got just enough of to taste. Like the boudin balls my paternal aunt brought back from her last trip to Louisiana, and the empanadas from a local Argentinian place that does nothing else.
