RH> Sausage is good too, for a slight change of taste.
DD> WEll, yeaaaaaah. As long ass it's andouille orr similar. Italian or
DD> chorizo would throw the flavour profile waaaay off. Bob Evans
DD> breakfast SauSAGE or Jimmy Dean's without extra sage would work.
About what I was thinking--something that would go with the rest of the
flavors. I'd probably use a breakfast type sausage.
DD> I've had Popeyes red beans & rice .... and it's one of their few
DD> "fail" items. Along with their "Cajun" rice - which is just dirty
DD> rrice when DD> it's home in its jammies. Bv)=
I'd rather have the veggies of cole slaw than the carbs of beans and
rice. Been doing good on my morning b/g checks the past few weeks, think
things are finally getting back on track after all the travel we did
this fall. We were doing a lot of sandwich type meals for lunch, late
suppers while on the road--not good for the b/g.
DD> From: Dirty Dave's adaptive mind - which will file the
DD> serial numbers off of any recipe and call it his own.
DD> Uncle Dirty Dave's Kitchen
I'll adapt to a certain point and then call it my own. Did that with my
lemon pound cake, haven't (other than using whole wheat pastry flour)
with the Ocracoke fig cake I've made a couple of times. I'll be making
more of that over the years, especially when the fig tree puts out as
abundantly as it did this past summer.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It works! Now, if only I could remember what I did.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
