Went to visit my mother for the weekend and on Sunday morning we made breakfast together. Pretty simple stuff. Country ham, sausage (because I saw the Neese’s sausage in the fridge and counldn’t resist), scrambled eggs, creamy cheese grits, and biscuits. Primarily I wanted her to supervise me while I made biscuits. They turned out well.
Below, pork goodness.
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So I was supposed to join some friends for their annual Cinco de Mayo party but at the last minute was unable to attend. The party is a potluck, and I had already made my dish.
The recipe is from Rick Bayless. It is supposed to be made with poblano peppers. I’m not a chile expect at all. When I went to the store, they did not have poblano peppers, so I got a combination of anaheim and pasilla. Turns out that in my neck of the woods, poblanos are often incorrectly labeled pasilla. (Thank you Wikipedia). Well, I will say that I picked them because I thought they looked the most like what I thought poblanos were supposed to look like (though I thought they were fatter). And I did ask at the store and the clerk said they didn’t have poblanos.
I overcooked it a bit. Would have liked a little more bite to the rice.
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So when you live alone, making a batch of Sunday sauce means lots of leftovers, perfect for the freezer. So I present to you, Sunday sauce on Monday, weeks later, and ready in just a few minutes.
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