aefenglommung (aefenglommung) wrote,

On the menu, on the horizon

Went over to the Butcher Block this afternoon. They sell ground beef heart by the pound. I'm thinking that beef heart would make a more intense chili base than ground chuck. Will try that another time.

I also priced crawfish meat. At fourteen bucks a pound, it's a leetle pricy; however, if I want to buy it in quantity for next January's Winter Rendezvous, the boss'll probably give me a really good deal. I'm thinkin' Crawfish Etouffé.
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