Wednesday, March 23, 2011

Not bad for leftovers

Over the weekend I made lamb soup (4 hours boiling bones and scrap meat with onion, celery, salt, allspice, clove, a bay leaf, rosemary and curry powder; adding tomato and green beans at the end), plus brined and roasted a whole chicken. I used leftover tomato (and onion, garlic, salt and lime juice) to whip up a quick guacamole, and a pile of old store-bought sauerkraut.


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