On Saturday, December 16, 2017 at 2:47:26 PM UTC-5, Sqwertz wrote:
> On Thu, 14 Dec 2017 20:42:26 -0800 (PST), wrote:
>
> > In 3 or 4 tablespoons of olive oil I saute a bunch of sliced onions,
> > sliced mushrooms, diced bell pepper, a jalapeno, and maybe some
> > celery if I have any on hand.
> >
> > I let that go for about 6 or 8 minutes, then add a bunch of roughly
> > cut parsley, a pound or so of skinned roma tomatoes cut in chunks,
> > and about 6 cloves of garlic, half of them sliced thinly, the other
> > half minced fine. I put a lid on it and let it go for 20 or 30
> > minutes on low.
>
> You can do all that but can't be bothered to pan fry sausages?


Yeah. But it's not as tough as it sounds. And it lasts 6 days in the fridge. I admitted out loud to all that I am an impatient person at times in some ways and that it was my fault the sausages got burned, although they were edible and were in fact pretty good. But I don't like the greasy feel in the air from browning a lot of stuff. I did however broil a pound and a half of boneless pork loin today and will be adding bits of it each day to another meal I prepped last night consisting of fresh raw veggies and bulgar blown up in water to a fluff like nicely cooked rice. I like my prepping style. Yep, you are right, I can do all that but can't be bothered to pan fry sausage. You are right. You are right. You are right.

TJ