Andy M.
Certified Pretend Chef
I've started a batch of split pea soup with smoked pork bones and ham.
What about you guys?
What about you guys?
ohhhhhhhhh SPS Andy! I can smell it from here.... My favorite!! Got yer Beeno handy?
I'm blasting a well seasoned Tri Tip tail in the convection oven at 450 degrees for about 15 minutes and letting it rest under foil for another 15.. Hope this is the magic formula for this end cut being done to our liking...we'll see.
I also have a little pot of green beans with the last little bit of the Kaula pork with juice, and some colored bell pepper thrown in.
SC will have his much loved crisp Tater Tots.
Tri tip sandwich on toasted French bread with horseradish and mayo blend, roasted cinnamon sweet potato wedges, and Panko/Parm Roasted Asparagus a la Joey.
http://www.discusscooking.com/forums/f18/panko-and-parm-asparagus-89935.html
Holy cow...look how tender that is!! Perfection, Kay.How bout that...the formula turned out just as I hoped. Woo Hoo!!!
That's just a beautiful plate Cheryl. Both you and Joey should be proud you take such beautiful pride in your plates for one. I love that!
In our house it's known as "yawn-o-clock". ~ Safe driving and I hope DH and you have a good visit with the folks....On our way at o'dark thirty.
Made salads full of fixin's, then we went old-school with fried bologna sandwiches. Himself was thrilled!
In our house it's known as "yawn-o-clock". ~ Safe driving and I hope DH and you have a good visit with the folks.