Wednesday, February 10, 2010

What's for Dinner

I'm making Black-eyed-peas with okra, pork sirlon roast and cornbread for dinner tomorrow. I started my beans this morning. I've cleaned and cooked them under a low fire for several hours adding a boulion cube, onions, peppers and salt to taste. I'll prepair the roast in the morning, I'll cook the okara and corn brean just before I serve dinner so they are fresh.

We had hamburger patties with brown gravy, mash potatoes and salad tonight.

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