Andy M.
Certified Pretend Chef
I'm having a pan roasted duck breast, bulgar pilaf and some veggie or other.
Tonight's duck.
I'm having a pan roasted duck breast, bulgar pilaf and some veggie or other.
It was a fantastic dish. The gravy Kayelle fixed made me wish for some bread to soak it up!I have an old fashioned chuck pot roast in a cooking bag in the oven. When it's half tender I'll add the carrots/celery/onion/potato and mushrooms.
I made a nice pot of chili...
When I visited Turkey, the tour guide in Istanbul told us that the origin of those types of preparations was the Sultan's chefs. For over 500 years, the Byzantine Empire controlled most of the countries on the Mediterranean and well north into eastern and central Europe, and took the army's recipes with them. So stuffed cabbage is basically stuffed grape leaves using local ingredients.
Meant to say Ottoman Empire.
Well, Bucky T, it looks really good...and healthy too!Lol, PF. You beat me to it.
What's so nice about chili?
LP, that's the odd thing about DW's mom's soup; double carbs. I think the heavy dose of fresh parsley right at the end is an additional medicinal thing.
The soup:
Tonight's duck.
As opposed to a naughty pot of chili...