Blog on saving money and living on a budget in CT.
Sunday, August 20, 2017
Sunday supper: "BBQ sauced" BSCB
Moving the menus around a bit: I originally had London Broil set aside, and I know that I cooked 2 the last time that I served it. I strongly suspect, however, that I still have more London broil in the chest freezer, but have no desire with the state of my lower back, to bend over and dig. Additionally, I am to reduce all meat consumption, but especially red meat so I grabbed some of the BSCB I had bought recently on marked down. I plan on grilling it and creating a "BBQ-Chinese sweet and sour combo" sauce to top them for the last 20 minutes, creating a glaze. Sides will be pan fried cabbage (currently have a lot of cabbage on hand) fried in reserved bacon fat (yes, I know but a little goes a long way) with Vidalia onions, seasoned with salt and pepper. I will also have steamed, organic carrots and buttered, veggie spiral pasta. Not sure if there will be any dessert.