Last night's dinner: pasta with spinach-feta sausage

[likethewatch]

On Saturday I went back to the co-op where I'd interviewed for a job in the meat department. I don't think I got the job, because no one ever called me. I chatted very briefly with the meat department manager as he weighed out a pound of the sausage he'd bragged on at the interview: they make it in-house. I took home some turkey sausage stuffed

Comments

[the_new_perfect]

I just made my first visit to the coop this weekend: I think it will be a good addition to my shopping rounds. It's closer than WholeFoods, so that'll save some gas. I also found lime oil there, which is awesome, because I've been needing it for a cookie recipe.

[rexlezard]

It was sooooo yummy!

I didn't know you just kind of tossed it together in a panic. We need to eats more eggplant, and I actually feel a little bit alive this morning, so maybe we should plan more dark greens, like we don't eat a lot anyway, for certain days of the month.

[likethewatch]

I will make sure to get plenty of meat and greens into you as often as possible, and particularly when you need and crave them most. Kevin will be glad to hear you're also in favor of getting more eggplant into our diets.

Tonight is burgers and salad, but I can find you some more dark leafies if necessary.

[rexlezard]

::nuzzle:: Burgers and salad sounds delicious. I'll see you tonight! You might beat me home, it seems.

[beyondbliss]

That sounds delicious. I now want to try their sausage. Did you use any additional liquid with the sausage and collards? I'm wondering if you ended up with anything in the way of sauce? (Oil?)

Do you know what they use for casing?

[likethewatch]

I haven't asked, but assume it's pork casing. I adopt a don't ask, don't tell approach, myself :) I didn't use any additional liquid with the sausage and collards mixture. The sausage and onions provided enough of their own. The end product was moist but not wet. I started with a little oil for the onions, no more than a couple tablespoons.