On my plate lately - 7/24 edition

leftover pork bits, fried up with eggs and topped with cream sauce

grassfed rib eye topped with reduced juices and a bit of Celtic salt

leftover pork bits, fried up with onions and served with Bubbies sauerkraut

fried calves liver, topped with honey liqueur sauce, and served with caramelized onions

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(C) Laura Springer
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Laura's Writings by Laura Springer is licensed under a Creative Commons Attribution 3.0 United States License.

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