Last night was homemade lentil vegetable soup. I get these Spanish Brown organic Lentils from a farm in Montana. French Greens are better for salads. Black Belugas for side dish and drama on a plate, because they stay almost inky black.
Pizza, hamburger and sausage that I picked up yesterday on the way home. Enough for a number of meals and adds a bit of variety to the carry onsite grub.
Taken from anther thread... thought this would be a better place for it.
There's a few different ways of Roasting it, however my favorite is to peal the entire bulb n place it in a foil pack in the oven or on the grill. I made the guys pizza tonight so i did mine in the oven. 30 mins with a bit of salt n olive oil at 435F n now it's just cooling in the oven as the oven cools down. It will probably go in the fridge tonight n finish tomorrow after work as i'm just beat after the day i've had.
from all the red-meat? how do you like yours prepared? pass-it-thru-the-flame? or charred to death (as-in, "scorched earth?") ! -or burnt/ed, to a crisp, if you'd prefer // how ever do U want it? how ever do You need it. .
As for me: well, I am almost through what I like to call, 'Veggie-free January!' *clap! Up next; V-f, March~ // I know, I know. . . It's going to be a long one (that's why I've always elected to do it in/Feb.) :^) 'Tis GENIUS - I know. . . oh, yes? I do, & don't think I don't..: )
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