If you’ve read many of my blog posts, you know that it’s my cooking sensibility to use what I have on hand, including leftovers. So, when I make beef ribs I always keep the cooking juices for some other use … I use the pot juice from the ribs as the base for this week’s pasta sauce.
I am a child of the children of the Great Depression. One does not throw out shriveled tomatoes. One eats them … in some way … so thus the beginnings of a dinner dish.
There isn’t much to celebrate in this weather but my burgeoning mint makes me smile, so today’s post is all about the deliciousness of Mint!