Mmm... that sounds good. I haven't had it myself for a while, but we're starting to get into spring now, so I'd better make a batch soon.I'm making Steve's Hungarian goulash Soup tonight. We'll have it with baguette and butter.
Vas es los, linguisa? Lingua is tongue, I think. Tongue sausage?
Dawg, I'm not sure what cut of pork is used in Linguisa ...
The Great Portuguese Sausage Shootout – Tasty Island
... but here's a good blog post about Hawaiian Style Portuguese Sausage.
*disclaimer-this is my life-long-friend's-little-brother's-blog, but no matter*
In observance of World Poetry Day,
Not eating any swill,
but having steak tips on the grill,
roasting some brussel sprouts,
baked sweet potatoes to round it out.
World Poetry Day 21 March
I really don't have a recipe. I do this in the pressure cooker. First, I take about 1 cup of dried apricots, chop them, and then soak them in apricot nectar (about 1 cup) and 1 cup of hot water. Meanwhile, I mix some soy sauce, Chinese 5-spice, ginger, garlic, apricot preserves, wee bit of brown sugar, adjust by taste.CWS....give me a hint on the apricot chicken. I made some chicken today and DH is a huge fan of apricots. He'd love that.
Today, chicken and mac n cheese, brussel sprouts later.