i made some stroganoff offshoot dish.used these nice thin chuck flaps cooked in balsamic vinegar and red wine vinegar.the spices i put on before that were salt,pepper,garlic powder,and parsley.cooking it in the vinegars was one of the best cooking ideas ive had yet.it turned out really flavorful.i actually ate a bit of the meat just like that before adding it to the noodles with onion dip(didnt have stroganoff mix handy).served with potato cube onion recipe(that ive mentioned before).overall it was a satisfying meal and went well with my green tea.
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i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose
it’s not until you fall apart you see the screws are loose-cage