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Keeping it simple
After yesterday's gourmet event at our son's I'm going to tone down the menu for today.
I am going to make fried cabbage with smoked sausage. The cabbage is local and came from my "new" butcher along with the smoked sausage. I will start the preparation with salt pork from my "old" butcher.
When nearly done I add a mustard vinaigrette with an olive oil base (if needed), plus:
red wine vinegar
whole grain mustard
garlic powder
salt
fresh ground pepper---the more the better!
Sometimes I add noodles, but after yesterday there is no need to pile on more carbs:cowboy: