Egg and sausage

A food processor makes a quick task of making sausage meat, a bit of pork diced to facilitate chopping then add spices of what you like. I added some bacon for the fat content and other  spices and herbs. Stored in a plastic bag refrigerated at least overnight gives me fresh sausage meat to use in recipes or alone as a patty.

broiled sausage pattie,served on a large peice of toast with some green lettuce,egg and a cup of Mexican (origin) coffee.

The salad that sticks to your ribs

A hearty meal is know by the phrase “stick to you ribs”, inferring  that a meal will stay with you after consumption and fill you up not wanting more for quite some time. (Just in case that phrase is new to you).

I actually had ribs with this salad, incorporating salads into your menu need not be boring, serve as a side dish once and a while to replace the starch component, pasta, potatoe etc. 

The ribs come as a leftover from a celebratory meal, dry rubbed and slow roasted over charcoal and mesquite pellets. A rite of summer, learning that BBQ the day before and then high heat grilling briefly the day of the meal is the best way to go time wise. Not all in the family goes for the ribs, (or chicken) like this so left overs are available. Even though I like the spicy fire finish of the BBQ sauce, two ribs sufficed. 

I can’t take credit for the salad , on warm days,  heating the kitchen is a factor in planning meals so Diane made the salad. I mearly added the ribs and BBQ sauce . (Recipe will be posted later.)

One of the few times I utilized bottled dressing , Vadalia onion .