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the simple french toast

Here’s the thing about me + meat.

I could usually do fine without it. Tofu and veggies of the honey ginger garlic variety has me totally captivated.

But pork is in a meat category all its own for me and I do not care to find out what life would be like without it. I mean, hullo? Bacon? And breakfast sausage? and adobo, and carnitas, and chorizo, and humba? My pork loyalty runs strong and deep. And this just in: I’ve accepted my place in the pork all-star super fan club by slow cooking it in pineapple juice and soy sauce with bell peppers and jalapeno and red onions, and then broiling it to golden browned bits of perfection and THEN topping it with grilled pineapple and serving it up on a soft, sweet King’s Hawaiian sandwich bun. Like whoa. I can feel myself about to hula dance.

Much like the simple french toast bake that we talked about for Mother’s Day, this is one of those recipes that allows the maker to enjoy a few hours of fun and games while the whole thing basically cooks itself. It’s like a cooking freebie.

And I can think of one person who might enjoy a little bit of your extra time and attention this weekend pre-face-stuffing of the grilled pineapple pork sandwich ―> Dad <―! How perfectly perfect.

I never looked back Easter egg cake pops So how was it I doubt you’ll have leftovers Twitter door Push everything stick together With all the sides the magic to happen double-duty approach Vietnamese cuisine
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