Mid-Atlantic Gardening: What Ya' Got Cookin' 2015, 1 by speediebean

speediebean wrote:
I use Chipotle (finely ground and coarsely ground) for different dishes, for when I want a certain, distinctly "smokey"-ish sort of flavor, but mostly, when I'm looking for a smokey-grilled sort of flavor I love Stubb's "Liquid Smoke". I use that stuff in a LOT of different things, including meats that I fry or bake, and also my marinara and beef stew. "A little dab'll do ya!" :)

Tonight's dinner will be chicken marsala (not stuffing it this evening), mashed taters, and salad. I am REALLY looking forward to those salads 'cause I got a big fat handful of cherry tomatoes off the deck plant today and Goodness those little guys really have some heft to 'em!! And they're a nice size, too. :)