Good God, the moqueca I just made smells and tastes amazing. I've prepped the stew about two-thirds of the way through because I don't plan to add seafood until late Friday morning, right before I take the stew to the office for my birthday luncheon. I'm letting it cool down right now; once it's cool, I'll add the cilantro, which will stay relatively fresh until I heat the stew up to put in the seafood. Upon reheating, the cilantro will activate and infuse the stew, and all will be awesome.
Everything is proceeding as I have foreseen.
Thursday, August 29, 2019
moqueca: two-thirds made
2 comments:
READ THIS BEFORE COMMENTING!
All comments are subject to approval before they are published, so they will not appear immediately. Comments should be civil, relevant, and substantive. Anonymous comments are not allowed and will be unceremoniously deleted. For more on my comments policy, please see this entry on my other blog.
AND A NEW RULE (per this post): comments critical of Trump's lying must include criticism of Biden's lying on a one-for-one basis! Failure to be balanced means your comment will not be published.
Subscribe to:
Post Comments (Atom)
I'm not sure what language that is, but it sounds delicious!
ReplyDeleteThe dish is Brazilian, and the term is from Brazilian Portuguese. You can type "moqueca" into my blog's search window to learn more and to see a pic or two.
ReplyDelete