Tonight’s dinner is one of those that can’t really be
replicated. I was trying to use up all
of our sauces from the Spanish inspired dinner that we made for my family. Because the ingredients cross with a lot of Italian
dishes, I thought it was a good idea to make a pasta sauce. Normally, I would make a soup or stew to
clean leftovers out of the fridge. Pasta
sauce works just as well. I used the
left over sauce from the mussels, chimichurri, tomato bread sauce, chorizo, and
white wine. I got so many dishes out of
our fridge to make space for our upcoming First Star Capital BBQ that we’re
hosting on Sunday. It’s like when you empty your fridge in preparation for
cooking Thanksgiving dinner. You just
need space and will make anything to get rid of what’s in there. So basically, I won’t be able to make it
again unless I make all those sauces just for the pasta. Not happening. It’s a bummer because it was really
good.
No comments:
Post a Comment