I myself am an incorrigible dabbler in kitchen and grill magic.......
The stove top, the oven, charcoal, gas, you name it, I'm game.
Steak, pork, chicken, shrimp, burgers, soup...........
I've been nursing along a batch of pasta sauce that seems to be perpetual, and it has only gotten better.
Tonight it's over Angel hair pasta.
The short list of ingredients is: ground beef browned w/peppers, onion, garlic powder, season salt. Simmered with petite diced tomatoes and garlic & oregano sauce, then a few other brand and no name pasta sauces added, along with two or three bay leaves, and oregano. Then cooked on low/medium heat until its bubbling. Then you uncover the pot and let it steep until its nice and thick.
As it's eaten, you add more browned ground beef and your selection of sauce, and other meats, chicken, and pork add texture and flavor as they meld with the sauce.
One day when my metabolism finally calls it quits, I'm gonna weigh 600 pounds.......
