Sun-dried tomato and chardonnay pork sausage from Flying Pigs Farm, served with roasted heirloom fingerling potatoes and shallots
Sunday dinner. Now I know why I rarely make congee. It’s because I end up with too much food.
By spamwise
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In the Pantry
food
- 101 Cookbooks
- A Couple Cooks
- A Life of Spice
- Accidental Hedonist
- Andrew Dornenburg and Karen Page
- Aroma Cucina
- Briciole
- Chez Pim
- Chocolate & Zucchini
- Chow Chat
- Cook (Almost) Anything At Least Once
- Cook Eat Live Vegetarian
- Cooks Korner
- CraftedSpoon
- Cucina Nicolina
- Culinary Studio
- David Lebovitz
- Deborah Madison
- Divina Cucina
- Docsconz
- DonRockwell.com
- eGullet
- Emiko Davies
- Evil Chef Mom
- Fabulicious Food!
- Food Blog Alliance
- Food Garden Kitchen
- Food52
- French Letters
- Gourmet Worrier
- Green Kitchen Stories
- Harriet’s Tomato
- Joan Nathan
- Just Bento
- Just Hungry
- Kiran's Cooking Club
- Kitchenbeard
- Lavender and Lime
- Leite's Culinaria
- Life Love Food
- Life's A Feast
- Local Kitchen
- Lottie + Doof
- Luca's Italy
- Lucullian Delights
- Lucy’s Kitchen Notebook
- Madonna del Piatto
- Memorie di Angelina
- My French Kitchen
- My New Roots
- New York Foodies
- Nordljus
- Not Without Salt
- Once Upon A Feast
- Orangette
- Over a Tuscan Stove
- Pinch of Yum
- Purple Kale Kitchenworks
- Ruhlman
- Sassy Radish
- Saveur
- Scandi Foodie
- Serious Eats
- Seven Spoons
- She's In The Kitchen
- Simply Recipes
- Slow Food USA
- Smitten Kitchen
- Sprouted Kitchen
- Stone Soup
- Taste of Beirut
- The Creekside Cook
- The Kitchen Sink
- The Kitchn
- The Shiksa in the Kitchen
- The Splendid Table
- The Taste Space
- Thought4Food
- Tiny Urban Kitchen
- Trissalicious
- Use Real Butter
- Viet World Kitchen
- What Fresh Hell Is This?
- White on Rice Couple
- Yummy Supper
Well, that certainly gives new meaning to the term “food porn.”
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Ted: Maybe it’s because this weekend was The Black Party and I didn’t go.
Yeah, that must’ve been it. 😉
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I’m afraid that Ted and I are both on the same dirty wavelength, in spite of the delicious food. I think I’d have to, well I know I’d have to, skip the sausage. Being a nearly veggie dude, I’m afraid. Thanks for visiting my site today.
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Lewis — I believe that one of the best ways to enjoy life is to eat as well as you can within your budget. That means cooking seasonally, using natural/organic/FRESH ingredients and as little processed crap as possible. You’ll thank yourself later.
I’m not a vegetarian though. I like my sausage too much. 😉
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