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…Worth A Thousand Words

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.

4 replies »

  1. 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.


  2. 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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In the Pantry

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