jaeleslie

Browned the slabs o' beast (organically raised, grass-fed), dumped the latest leftover sauce over them and put it in the oven to braise the rest of the afternoon. I think that sauce is of a barbecue nature and last saw the spare rib portion of the beast, but it started life with a pork roast from the grocery. In the course of it have also added chopped onions, powdered garlic, salsa, ketchup, mustard, brown sugar, lemon juice, that sort of thing, must watch for excessive browning. Since I am the only person here who does not scrape off the seasoning elements of a dish, these sauce things I make usually start as a brown sauce but then seem to grow instead of reduce, until I make them into chili.

Later mash potatoes, green salad with croutons I think. If I open a bottle of the Yellow Tail red while Peter Jennings tells me the news, I am more likely to be inspired to further cooking activity. I have three different recipes for nondairy tofu cheesecake to try out, and some ideas of my own in that direction.