Tonight's Tea

[Vince]

Sausage with peppers from the garden, onions, crushed garlic, and creole mustard. Got a little kick but cooking the concoction with the mustard helped to balance it out.

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[DrMike]

Ah, yes, 'tis a repast fit for royalty, Vince. Fine meal, that.

 

[Vince]

Tonight I'm going to make a venison stuffed eggplant, Tex Mex style.

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[truck driver]

What a coincidence you should post this Vince. I fixed my wife Apple Brats cooked with tomatoes we canned from the garden, onion,green peppers, fresh canned tomato juice, spiced with celery seed ,fresh basil, a touch of oregano, a few drops of Tabasco sauce, a touch of apple cider vinegar, salt and pepper to taste and topped with bow tie pasta, simmer on low for pasta to soak up some of the juice.
I would have taken a pic but I ate the left overs for lunch. :mrgreen:

 

[Vince]

I seldom take pictures of what I call, "Tomorrow's Turd" but I'm starting to do it more and more. I'm really hoping the stuffed eggplant is something to write home about.
Your's sound delicious Truck driver.

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[truck driver]

Thanks Vince yours sounds great also. I love to cook and enjoy experimenting. Most of all the things I cook is from scratch the way my mother taught me. What ever you think would taste good. The trick has always been to season with moderation, you can always add but can't take it out. :roll: :lol: