- Joined
- Dec 2, 2018
- Messages
- 705
I am mostly a gravy guy, on the spuds, turkey, dressing, etc. Must be chunky gravy, with neck meat and heart finely chopped, no liver or kidneys.
But I did make a glazed balsamic, garlic, and pancetta brussel sprouts dish a few years ago that was spectacular.
Was even better the second day after the flavors bonded.
But I did make a glazed balsamic, garlic, and pancetta brussel sprouts dish a few years ago that was spectacular.
Was even better the second day after the flavors bonded.