Live Stoner Chat Live Stoner Chat - Oct-Dec '25

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I’m going to make the enchilada sauce with half of it….I froze the other half for use in the gravy on thanksgiving.
Perfect, you can lean on the New Mexico a bit if you like. They are hotter and can be more bitter than the California peppers. The brown roux will work with the New Mexico for a bolder sauce.

But of course for the gravy!
 


You done for the day @PinkyNotTheBrain ....?..
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Or do you just wanna go at the lamb chops in your work clothes....?.... :biggrin:
 
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