Still making Larb with pork instead of chicken. A few prawns this time and working on chili balance. Fit for a family celebration.
Still making Larb with pork instead of chicken. A few prawns this time and working on chili balance. Fit for a family celebration.
After daylight saving finishes evening walks around the Blue Lake will go into hiatus.
Experimented tonight with a larp (or larb) chicken salad, inspired by a favorite from a local restaurant. Fine tuning the dressing/sauce in the sweet, sour, and salty range is the trick. The rest worked well.
Welcome to the Wares, Madi. It’s a pleasure to have you become part of our family, and a delight to see the love you and Rob share.
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