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MissMillie Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-18-06 10:53 AM
Original message
Spaghetti sauce on the stove
And it smells amazing.

Lots of garlic, onion, peppers and mushrooms. Also basil and oregano.

I've got sweet Italian sausage links browning in the skillet and that will go in next. Then I'll make the meatballs.

We probably won't eat it tonight, but Monday night or Tuesday night instead. Corned beef and cabbage tomorrow.

Don't ask me where the energy is coming from. I'm doing most of this from a sitting position. Still pretty dizzy.
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-18-06 11:09 AM
Response to Original message
1. Sounds good!
By Monday or Tuesday it will be much tastier! I always make way more than I can use and freeze some for later. :9
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MissMillie Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-18-06 11:17 AM
Response to Reply #1
2. Yep... half goes into the freezer for 2 or 3 weeks from now
I'm using the fat from the sausage links to brown the meatballs.
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-18-06 11:20 AM
Response to Reply #2
3. Emeril is right about one thing: pork fat rules!
What I love is that a 'gourmet grocer' here sells sweet and hot Italian sausage out of the casing, for just such occasions. :9
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