These are the chorizo links I stuffed last week. Any sausage link will make a decent sandwich. I tried to keep to the general Tex-Mex theme with the minced jalapenos and the hot sauce. I had an avocado that I really needed to use. The habanero is pretty but it played no part other than prop for this photo.I dug out another pair of boneless ribeyes to go with the shrimp Kroger had on special this week. The steak fries got the now standard twice fried treatment.
This evening we had pasta. The sauce was made from tomatoes a neighbor gifted us yesterday. She flagged me down as I rode the mower past their fence and sent me along with a dozen big tomatoes and a couple of big sweet onions. We juiced the tomatoes first thing this morning and the juice has been cooking all day. It has fresh oregano and thyme and plenty of garlic. The Italian sausages are from a batch we made during the last sausage making spree.I added extra fennel to the recipe, and more garlic. Hard to get too much garlic in a sausage recipe. I browned the links in olive oil and then simmered them in the tomato sauce.Mrs J heads back to check the feeder and camera at the back pond. She has a posse. I call her Mizz Doolittle for the duration of these jaunts.