Oh? And yes, I put chia seeds in the mousse just for good measure!
a paste of garlic/shallots/onion/scallions, red pepper, apple cider vinegar and olive oil (and Adobo).
Debating the merits of getting the pernil cooked off tonight.
Dinner tomorrow: Blue snapper.
Dinner Tuesday: Dining out, it's Valentine's Day!
Dinner Wednesday: Pernil & Colcannon
Dinner Thursday: Knit Night
Dinner Friday: Friday night take out (it's our household tradition!)
Dinner Saturday: Pernil leftovers & possibly peas and rice (possibly!)