Adventures in Cookery
The other night, I got the urge to make kebabs. Or kabobs. Que Bubs.
So I did. The pork was a little chewy. Next time: tenderize meat.
Tonight, I was struck with another food dilemma. What do you do when you have lots of leftover chicken, pasta, carrots and celery? Why, make chicken noodle soup, of course! Heavy on the bouillion for flavor. No salt needed!
Next time: Use egg noodles instead of semolina pasta.
