I hope everyone had a nice holiday weekend. Around here we kicked back with some favorites. With a 5 pound pork shoulder I made some sausage and some barbecue. First up an encore performance of the Italian Sausage with Parsley and Cheese. I doubled the amount of cheese from the first recipe, I highly recommend it, very cheesy. For extra ooziness, don't overcook it. Then on Monday I used the other half of the shoulder for the Labor day requisite Genuine Authentic Barbecue.
Thus Summer winds.
Fall edges forward.
Back to school.
Cheers.
No comments:
Post a Comment