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Pittsburg, Kansas | And tonight's.
I call it meat soup, or maybe meat stew. We ran across some 25% off stew meat and some 25% off what I think is pork shoulder steaks with bone in. Packaging in Dutch.
Wife chunked up the pork to the size of the beef, left the bones in (for better flavor and minerals), fried it up in butter, put it in a big pot and stewed it along with tomatoe sauce (she really wanted diced tomatoes but picked up the wrong can). When the meat got tender added cabbage and fresh mushrooms. Spiced it up with some fajita seasoning lying around and some other spices. Salt and pepper of course. Turned out yummy.
I have got to where most of the time I would prefer meat fixed this way rather than a steak. If the steak is just outstanding, I'll take the steak. But if it is a little tough or not just completely prime, I prefer it cooked this way.
Chaffles and avacado. Have enough soup left for appetizer or side tomorrow night. Sardines (our favorite kind for reference), some left over cold beef and pork rinds for an appetizer about 6pm. Supper about 7. The last of anything I had eaten (other than black coffee for breakfast) was 7pm the night before. Was a little hungry around noon today after my scuba dive, but went away. Got hungry again about 5pm before supper.
Pictures of the soup/stew, the open air kitchen she cooks in and the ocean from our dinner table view. With a couple guests in the pics.
John
Edited by John Burns 1/21/2020 18:55
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