THINLY SLICED BRUSSELS SPROUTS, PAN-COOKED IN CHICKEN BOUILLON WITH DEHYDRATED ONIONS, THEN 'SAUCED' WITH PAN 'JUICE', THICKENED TO A GRAVY WITH CORN STARCH & SPRINKLED WITH ITALIAN HERBED BREAD CRUMBS......
IN THE KITCHEN AT SUNRISE, SUNDAY MORNING
Experimental Lunch.....a croissant pastry 'box' filled with crowder and black-eyed peas, okra, onions, scallions, ginger, chilis, orzo, mushrooms, diced dried apricots, green curry, Madras curry, rasam, dried dill pickle, green dragon sauce, olive bruschetta, and sweet red peppers in harissa salsa and 'painted' with hoi sin sauce/walnut oil..... served with a ladle of marinated red peppers, corn salsa, gyoza sauce and hoi sin ....i.e. clean out the fridge......a tasty little loaf...... Served with a bowl of roasted red pepper soup with hot Indonesian curry, powdered onions and garlic paste.......
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