Monthly Archives: February 2018

the joys of leftover sauce…

By the way, referring to my previous post…the potatoes in any kind of carne asada are not so great the next day as leftovers, so try to eat all the tatties on the first sitting.


The sauce and the meat however remain delicious. If you cook some pasta, (preferably spaghetti or linguini) al dente, drain it and then add it to the original pan of meat and yummy sauce, give it a good mix, you will get a whole new dish and it’s absolutely fantastic!!! I really recommend doing this.


other foody posts on this blog:

the joy of leftover sauce pollo de corral asado nadars coffee and general stores upgrades like buses and a lot of food fabada con almejas/beans and clams preserving wild garlic tortilla de maiz y chicharrones fabada asturiana lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano