Bassist_Diver wrote:Red wine, garlic, and thyme marinated pork tenderloin, grilled.
Carrots tossed with cilantro, Moroccan spices, roasted
Cauliflower rice tossed with lemon, cider vinegar, honey, EVOO, toasted pine nuts, and currants
A KINGLY FEAST
Moderator: Ghost Hip
Bassist_Diver wrote:Red wine, garlic, and thyme marinated pork tenderloin, grilled.
Carrots tossed with cilantro, Moroccan spices, roasted
Cauliflower rice tossed with lemon, cider vinegar, honey, EVOO, toasted pine nuts, and currants
BetterOffShred wrote:I have been using Cornish game hens and vegetable ends in a pressure cooker for years to make broth. I'm going to try to make bone broth sooner or later, but I'm squeamish about leaving my burner on for 2 days
comesect2.0 wrote:I was totally holding back in shame when I posted that, what I ment was, it's impossible to not eat all the doughnuts before you get back home....
sonidero wrote:Roll a plus 13 for fire and with my immunity to wack I dodge the cough and pass a turn to chill and look at these rocks...
kbithecrowing wrote:Making out with my girl friday night, I couldn't stop thinking about flangers.
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