that looks great. I have some mince I ground up from yesterday and was wondering what I’d do with it. Might try that too - with adaptation since I used my last Parmesan up a few days ago. I have no desire right now to venture anywhere near a supermarket since I live too close to outbreaks and I’ll use Swiss chard instead
I noticed she saves the stalks for stir fries. I like the multi coloured Swiss chard for that reason. When you cut the stems you get a stir fry that is full of little bits of jewellery.
- Forums
- Food & Nutrition
- Fruit & Vege Garden
Fruit & Vege Garden, page-769
-
- There are more pages in this discussion • 222 more messages in this thread...
You’re viewing a single post only. To view the entire thread just sign in or Join Now (FREE)