roasted corn & okra with chevre + grilled sausage in muscadine sauce

roasted corn & okra with bacon and goat cheese

front porch living

Welcome to another installment of “what we really eat”, a place where I share whatever it is I happen to fall into making for dinner as well as mundane bits of our life. This week, you get a sausage, corn, and okra dinner born out of a recipe testing for this past weekend’s Kinfolk workshop (to be shared in detail with you soon!) and a few snap shots of the summer, the summer which seems to be in  an awfully rude hurry to get some where. I didn’t swim once. Failure. I’ve also got something special: a mix tape that I made just for you. Because I have crush on you. It’s called French Country. And it’s French music and country music. Paris meets Nashville. It’s essentially my style in mix tape form, one part Wanda Jackson, one part Fançoise Hardy. If you like it, who knows, maybe I’ll make you more. So you’ll have to let me know what you think! think it’s rad, anyhow. And if you don’t, I’ll just go ahead and think you’re tacky if it’s all the same to you. I jest! But I do really hope you love it as much as I do. I can’t stop listening.

Recipes, mix, and more after the jump…

roasted corn & okra with chevre + grilled sausage in muscadine sauce

roasted corn & okra with bacon and goat cheese

market grapes

roasted corn & okra with chevre + grilled sausage in muscadine sauce

So, I was testing a recipe for a muscadine sauce for the Kinfolk campfire & grilling workshop Hannah & Rebekka and I hosted last weekend in Nashville, and this supper was born out of those recipe tests. This version of the sauce involves a handful of fresh herbs, raw honey, and dijon mustard. I’ve made the sauce with both muscadines and with seeded grapes from the farmer’s market that could best be described as “muscadine-esque”. It’s great both ways, but using muscadines is far more special if you’re a southern-food-phile like me. You can definitely taste the difference, but feel more than free to substitute grapes. With the sauce on hand, I just baked some cornbread, threw some veggies in the oven, tossed them with thick bits of bacon and my all time favorite chevre from Humble Hearts Farm (I get it at the Sunday Market here in Chattanooga, and the French blend is my favorite, flecked with herbs de Provence), and grilled some Link41 pork sausages that I found in my freezer.

Not every meal is a production. Most meals for the two of us aren’t productions. As a matter of fact last night I ate half a roasted chicken I bought at Whole Foods out of the container it came in. With my fingers. In bed. So. In truth, this section should really be called “what we really eat…on a good night”. My real life is a general hodge podge of baked goods, chores, deadlines, grains & greens, and more empty cans of coconut water than I care to count. With the odd can of Spaghettios thrown in. (True story: I was recognized from Masterchef at the Walgreens buying a can of Spaghettios! They’re my comfort food. Not proud, just fact.) Because I’m a class act. I tell you this because I want the beauty I aim to create her to be inspiration, not discouragement. I never want anyone to think I’ve got it any more together than they do. What I do, anyone can do. Trust me.

roasted corn & okra with chevre + grilled sausage in muscadine sauce

summer storms

I do try to find ways to make everyday life inviting, that much is true. And there are two primary ways to do this: more beauty & more love. Which is simply to say create & notice the things that smell nice, look nice, feel nice, and taste nice & spend time with people you like. Surrounding yourself with love & beauty is more an act of seeing than it is of doing. Your eyes can change an ugly situation into a beautiful one. I try to both create and see beauty for no other reason than because I want to; it makes me feel like I have more air in my lungs, something to look forward to every day, whether that’s plunging my French press, herbs hanging in my window, sending an email to an old friend, or stomping around in my favorite pair of clogs that needn’t ever leave my feet. That desire to improve the texture of  life is one of the main reasons I’m a proponent of eating local when you can. If I’d made this dinner with a Jimmy Dean sausage, some Oscar Meyer bacon, frozen okra & corn, and some processed goat cheese this wouldn’t have been worth writing about because it wouldn’t have tasted as good and because it wouldn’t have given me the satisfaction of being connected to the dirt, to the people of the place I live. In short, it would have been less interesting. Would I have been a bad person? Um, no.

But time is money, friend (if any of you get that reference you’re a huge nerd & I love you forever), and good ingredients do the work for you. What you spend when you buy local you get back in time saved & quality of life, from the taste of your food to the gezellig experience of shopping at the market. Pair those good ingredients with your favorite plates, flea market find steak knives (well cleaned…), and these organic hemp buffalo check napkins by Ortolan Organics that I picked out c/o ScoutMob Shoppe (thank you Shoppe!)—they’re sold out of those at the moment, but they have some equally killer striped ones that I wish I had too—and throw in some simple bacon grease buttermilk cornbread and a couple of glasses of  homemade kombucha (which I intend to tell you how to make in the near-ish future), and viola! A meal that feels special on a harried week night, a meal that saved me from chicken in bed or Spaghettios. I find I’m happier when I devote a little time & energy to making our meals & home just as nice (ok, almost as nice) for the two of us as I would for guests. Obviously, as indicated by my chicken picking in bed (bonus track inspired by this on the mix!), I don’t always do this.  But try treating yourself like a guest when you can. Spruce up the entryway with some fresh herbs in a vase (steal them from your neighbors because you killed your own for extra points), put this mix on, and eschew the paper towels for plaid napkins. It feels good, really good if you get cheap thrills out of table linens, honky tonk, and chanson like me. Just click through the cover or the track list to play. Botanical on cover from A Daily Something.

1-4_9x12

1-4_9x12

late afternoon

booker t. washington state park

Life of late has been a whirlwind of good, hard work;  people I genuinely like, respect, and trust; and so much of that beauty & love I was going on about. The truth is, I don’t like to use words like “beauty” and “love” because, generally speaking, they’re bad writing. Vague. I don’t even care that they sound lame, which they admittedly kind of do. I care that those words don’t really communicate anything. But right now, exhausted after this past weekend, I want to cop out and tell you that the Kinfolk workshop & preparations were just fat with beauty and love. And hard work. But I won’t cop out on you. I’ll tell you what I mean.

I mean that I woke up early Friday morning before a day of busy prepping & made buttermilk biscuits for new and already dear friends, the Seales, on which we heaped some of my homemade lavender creme fraiche whipped with dark wildflower honey. Her oven runs hot & they were a little, ah, crispier than usual. And it didn’t matter; nothing had to be perfect. Later in the afternoon, after some technical transportation difficulties, I dropped everything Friday afternoon to drive 4 hours back and forth from Chattanooga to Nashville, dodging thunderstorms and 5 o’clock traffic, to pick up Patrick because I had to have him with me—nothing’s the same without him, and I’d rather have him by my side than have work perfectly done on time. We spent Friday night having dinner at Lockeland Table in Nashville with an amazing group of men & women that I’m grateful to now call friends, and I sat happily sandwiched with my partner on one side & a new friend, Ruthie, on the other. She was the woman behind the flowers at our cookout, and is one of the most creative, artless, and effervescent people I’ve ever had the pleasure of knowing and someone I already can’t wait to see more of. She’s a tall, pretty girl with a wide, unwavering, red-lipsticked smile, a highly enviable hat collection, and a novelistic Louisiana drawl. Her life story is an inspiration, and I don’t throw that word around. And besides all that, I’m pretty sure she’s solid slumber party material (hint, hint).

Before dinner Rebekka, Sarah, and I took a long walk full of  teenage confessions to the restaurant through the boroughs of East Nashville that felt like a walk through New Orleans, and I spent the evening drinking herbaceous virgin cocktails & smoking fake cigarettes in my favorite black, straight brim stetson and a scandalously low cut, gingham maternity dress I’d thrifted earlier that day. I realize the virgin drinks & the dress make it sound like I’m pregnant. I’m not. Just your average recovering alcoholic sporting a maternity dress. I talked everything from tablescapes to my divorce, ate bone marrow and oysters, and pilfered sweet potato gnocchi in sweet corn cream off of other people’s plates. It was communion, a night where there was no mediation between minds, no middle man of social anxiety or posturing on anyone’s part. It was one of those moments when I’m floored by the fact that I’m finally able to socialize without booze. A damn miracle. Nights that gleam that much are a rarity in my life. I lead a happily sparrow brown existence, but that’s what makes all that clinking and laughter every now and again exceptionally brilliant. But perhaps the best part of the night was hobbling into the kitchen before bed and massaging a smoky mustard wet rub into a beautiful, raw slab of pork  from Creekridge Farms while Rebekka rinsed chicken livers in the sink next to me before soaking them over night in buttermilk. Beauty and love, that’s what I mean when I say those words. I mean ridiculous $4 dresses and chicken livers, girls in big hats, and being barefoot in a midnight kitchen, hands covered in mustard, with friends.

Some things…

This pretty soup with celeraic & rocket.

I made homemade lavender crème fraîche & you can too.

Kitchen essentials under $50. Some seriously workhorse stuff here, some of my personal faves/can’t live withouts in the kitchen.

VSCO x The Weaver House. Two of my favorites, a great interview.

 

roasted corn & okra with chevre + grilled sausage in muscadine sauce

roasted okra & sweet corn with goat cheese

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 side servings

This is hardly a recipe, but adding a nice herbed chevre & good bacon gussy it up a bit. I think the freshest of fresh corn and okra roasted with nothing but olive oil, salt, and pepper hardly needs any gussying, but I'm also of the school that the judicious addition of bacon and cheese isn't ever the worst thing ever.

Ingredients

  • 1 1/2 Tbsp olive oil
  • 12 okra pods, sliced into 1/4" rounds
  • 2 ears of corn, kernels sliced off
  • salt & pepper to taste
  • 1/4 cup herbed chevre (soft goat cheese)
  • 1-2 slice of thick cut bacon, fried and diced

Instructions

  1. Heat oven to 400°.
  2. Toss okra and corn with oil, salt, and pepper on a baking sheet.
  3. Roast for about 10 minutes or until browned & cooked through. Stir halfway through cooking, around the five minute mark.
  4. While the corn & okra roasts, fry your bacon if you haven't already.
  5. Put the roasted corn and okra in a bowl, toss with the bacon, and serve with the bits of goat cheese crumbled on top.
  6. Garnish with fresh herbs if you like.
http://localmilkblog.com/2013/08/sausage-muscadine-okra-corn.html
grilled sausage with herbed muscadine sauce

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 1 cup of sauce

This is the sauce we served over local sausages & succulent pulled pork at our Kinfolk workshop this past weekend. It can easily be adjusted to suit your tastes, more honey if you like it sweeter, more mustard for more bite, a bit more cayenne for a stronger kick. Whatever you like.

Ingredients

  • 2 Tbsp butter
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 2 cups muscadines, skins & pulp separated, seeds removed
  • 1 tsp chopped thyme
  • 1 Tbsp minced mint
  • 1 tsp tarragon
  • 2 tsp dijon mustard
  • pinch of cayenne pepper
  • 1/4 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 cup honey
  • 4 good pork sausages

Instructions

  1. Melt butter in a medium sauce pan.
  2. Sweat shallots and garlic in the butter until fragrant & translucent, about 3 minutes.
  3. Meanwhile puree muscadine skins in a mini processor or blender.
  4. Add pulps and skin puree to shallots and garlic along with herbs, mustard, cayenne, paprika, salt, and honey. Stir to combine.
  5. Simmer over medium heat stirring occasionally for about ten minutes.
  6. Taste for seasoning and adjust as desired with honey and salt.
  7. Simmer five minutes longer.
  8. Puree sauce in a blender or a mini food processor, and pass through a fine mesh sieve into a clean bowl with the back of a ladle using a swirling motion. If the sauce is not as thick as you'd like, place it back on the eye and boil until thickened.
  9. Remove from heat and store in a clean glass jar in the fridge.
  10. To grill sausage puncture them with a fork all over to prevent them from exploding, and heat your grill or grill pan on high.
  11. Cook sausages about 3-5 minutes per side, until charred and cooked through. Serve drizzled with sauce and extra on the side.

Notes

If it isn't thick as you'd like and you need to thicken it in a hurry use some of the sauce and a tablespoon or two of cornstarch to make slurry. Whisk that back into your sauce over the heat, and cook until just thickened.

http://localmilkblog.com/2013/08/sausage-muscadine-okra-corn.html

 

 

market grapes

 

 

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53 Responses to grilled sausage with herbed muscadine sauce + roasted corn & okra with goat cheese

  1. Erin says:

    Okay, I am very excited about this mixed tape! The promise of french country has me intrigued. Also, your post makes me want to see your gingham dress. Looking forward to your post about the Kinfolk dinner!

    • beth says:

      I can’t wait to share the cookout post…waiting on photos from others because unfortunately (yet at the same time fortunately!) I was in the kitchen cooking/serving/grilling etc and wasn’t able to actually photograph much! And my gingham dress is freakishly low cut, so I doubt I’ll be blogging it. Not that there’s much to see there. lol Love to hear if you like the weird mix : )

      • Erin says:

        Good call on that one, I am sure! Though a gingham maternity dress sounds perfect, so perfect it makes me want to be pregnant again. Ha!

        I also meant to say the first time around that I am relieved to hear your confession about spaghettios… I find myself eating ramen or cereal for dinner at 10pm at least once a week (oh the joys of working full time with a one year old) and feel so guilty for it! We try to cook “real” food at least on the weekends, if not more. But still.

        It is refreshing to come across a blog that is not painting such an ideal (and unattainable) version of life that it makes one feel poorly at times about one’s own imperfect and very messy real life.

  2. overwhelmingly in love with your beautiful blog…
    xx

  3. Oh, I am beyond excited about the muscadine sauce. One of the things I look forward to in the fall is the muscadine grapes, and while I have made a sauce, it has a funky color. Yours looks brilliant and appetizing…unlike mine! Can’t wait for the cookout photos!

    • beth says:

      Thanks! I love muscadine everything! Sometimes it’s pretty thin after straining…so I definitely recommend boiling to reduce or even thickening with a little slurry! I haven’t made it with scuppernogs (the green ones) but I’m guessing the color would be a little funkier with those but still good!

  4. sara says:

    YUM. This looks AWESOME..I want some!! :)

  5. Sarah says:

    I love how you write like your talking to us as your best friends…sometimes I feel like I want to talk back. :)
    Sounds like early fall has been wonderful to you. I’m thrilled to try these recipes. I don’t eat meat so the sausage may be a vegetable one but I’m sure the muscadine sauce will be amazing none the less. Hope our famer’s market has the grapes…may be a little fancy for small town Nebraska markets.
    Your music list sounds awesome…right up my alley!
    Thanks for the wonderful chat and beautiful photos ~
    xo Sarah

    • beth says:

      Yeah, the grapes were really special. I don’t usually find them at the market here either, so I snatched them up! Click through the list to listen & let me know what you think (I’m trying to convert everyone!)

      And I’m glad you did talk back!

  6. Daniella says:

    Amazing. You write so well and have me thinking about appreciating all the small, yet joyful moments in life more often. Good linen napkins can do just that, can’t they? Sadly, I can’t access your Spotify mix in Canada :( I might just have to look up each song… I wish these American companies would realize were not that far away to be included, just a little further North, ha!

    • beth says:

      I had no idea they didn’t offer service abroad! That’s awfully lame. Maybe I’ll figure something else out in the future but for now even if you just listen to them on youtube every one of these is a keeper be it moody, amusing, or just a catchy tune.

  7. phi says:

    I’ve been using 8tracks to share my mixtapes. It’s easier to curate because I just upload whatever I want. Spotify and I have a terrible history.

    You can embed them in wordpress and play it straight from your page. I’ve done so in the past, but am behind on music things as of late. Best!! (I’m not being paid by 8tracks I swear)http://8tracks.com/chickiephi

    • beth says:

      Oh! Awesome. I will have to check that out. I was frustrated that some of the songs I wanted weren’t on spotify, and I would love it if people could play straight from the page. (and I trust you lol!)

  8. Eleanor says:

    My favorite thing to do as I cook is listen to French Music and sip a glass of wine so your mix is a definite download. I might have even squealed with joy when you mentioned it.
    Muscadines intrigue me. We picked them on a farm in Northwest SC last summer and ate them straight out of the bowl. The thought of cooking them never crossed my mind. Thanks for the inspiration.

  9. This spread looks divine and those grapes, I love it when varieties like Concords and Niagaras appear at the markets here in NYC.

  10. amanda says:

    This post was so generous. I love the music, encouragement, shopping tips and your writing style. You are very talented and have an amazingly artistic eye. I found you on pinterest and think you are just fab. Thanks for doing what you do.

  11. Clicked over to start your playlist before finishing the post—seemed more appropriate to fill my ears with French Country, rather than the office A/C, while reading your words.

    The kind of friendships and experiences you create and nurture are, I think, what many (including me!) hope for—or hope for more of. Slow-walk confessions, midnight preparation for feasts—it’s all so beautiful and lovely and whichever words you choose to write with, it always sounds just right and not at all lame ;) .

    Thanks for being so real, Beth—roast chicken in bed and all!

    And, the way I feel about making every moment that I can as measured and thoughtful as possible—well, you described it better than I ever could.

    • beth says:

      Thank so much for the kind words & I’m glad you listened *and* read… full immersion! I’ll continue to try to live good content (if I fell into a chicken in bed rut there wouldn’t be much to talk about) so that I can continue to provide good content. Definitely a win/win for all involved, myself included! Thanks for reading and all of your thoughtful comments.

  12. So excited about this playlist. Aaaand I want to live in your posts….

  13. Taylor says:

    I never thought I’d find a “southern” blog that I could relate to until somehow through a blog, through a link, I found yours. Thank you for writing so honestly, Beth, and making me miss home when I don’t usually miss the south anymore.

    A huge thanks too for the playlist that is now getting me through an average day in the office.

    • beth says:

      I know what you mean. I think I spent most of my life the opposite of missing the south. Like trying to wash it off of me or something! And then I woke up one day and was all “cornbread! okra!” I don’t know what happened, but I know that it’s like I’m reclaiming a piece of me I tried to throw away.

  14. Kelly says:

    A “mixed tape”….I am saving it for a bit later to savor every sound! You made this day more “inviting” without question.

  15. rebekah says:

    I’m excited to try the sauce. Do you suppose scuppernongs will be acceptable if I don’t have muscadines on hand?

  16. I love your honesty when it comes to what you really eat. “I never want anyone to think I’ve got it any more together than they do. What I do, anyone can do. Trust me.” ~Amen sister.
    And thank you for the shout out, you are too kind love xx

  17. This looks like the perfect fall recipe! Also, loving your playlist.

  18. eme says:

    I think you’re rad.

  19. Aubrey says:

    What a lovely post! I’m so excited about living in Chattanooga (as of last night!!!) and shopping at these farmer’s markets and creating beauty out of homegrown food and thrifted napkins (cheap thrills? Maybe. But I’ll take ‘em.)

    • beth says:

      You just moved here? Or you just decided to move here? Either way…welcome! If you ever have any questions…feel free to email me! Hope you love it as much as I do. And the cheap thrills (both literally and figuratively) are always the best.

  20. ok beth..i am making this whole shebang tomorrow for dinner…
    did you hand peel these grapes and fish out the seeds? bc i’m skeered.

    • beth says:

      Um yeah. I halved them, seeded ‘em, and separated the skins from the pulp. I blend the skins before adding them to the pulp to cook. I won’t lie; it’s a total bitch. But if you’re making it for two people you definitely only need to do 1 cup of grapes or muscadines worth.

  21. sarah says:

    Another gorgeous post. And! I can’t wait to listen to your mix. I have so much baking to do tomorrow – I’ll have it on in the kitchen. :) xo

    • beth says:

      Yes! I basically just keep listening to the Donna Fargo + Binkley Brother’s songs over and over. Of course the two cornpoke-ist songs on there.

  22. well fart. i am making it for 6 people. that’s ok..i’ll start skinning those fuckers now.

    beyond that i am super excited to eat it!

  23. Beth,
    Wow, I savor each word in your blog like a gourmet meal!

    As a photographer I really embrace your comment about surrounding yourself with “More beauty & More Love”. I truly believe that we are what we think, and what we expose ourselves to. I don’t always do this well but I am getting better at it.

  24. i just finished the sauce. peeling the grapes and de-seeding was not as hard as i thought it would be. it’s yummy too. good job.

    • beth says:

      Hooray! Did it thicken up nicely? I’ve had it thicken properly without any extra boiling and other times it had to be cooked down quite a bit depending on the water content of the grapes. Curious how yours went.

  25. it thickened up great. i used the green muscadines and they were super sweet, so in retrospect i should have cut back on the honey but other than that totally delicious and beautiful. i would totes make this again.
    xo

  26. Just wanted to hop over and say how much I enjoyed the feature on you in Chatter. It was so honest, and I just loved that. You DID do something awesome by making it to television thanks to your gifts and talents, but your point about American culture deeming you successful just for the “being on television” part is so true. I only watch Master Chef on occasion (thanks to Hulu!), but I watched you all the way through this season, and you were a joy to watch, truly! I’ve only ever done very brief cooking demonstrations for television (1-2 minute vignettes) and those took FOREVER and were BORING and EXHAUSTING. I seriously can’t even fathom what you all went through to get all the footage they used for Master Chef. Congratulations on a job well done, and on keeping your feet on the ground! :-)

  27. Maëlia says:

    Paris meets Nashville is the best. I’m French and I fell in love with Nashville and Tennessee (we were in Chattanooga for our honeymoon!!) Wanda Jackson and Françoise Hardy’s records are on my shelf. I loved your mix tape, I have a soft spot for Jolene and Poupée de cire, poupée de son.

  28. laurasmess says:

    I’ve never seen sausages look so good… nor had I ever felt enticed to eat okra until today! What a beautiful spread Beth. Fantastic idea to make such a beautifully creamy, unique sauce to go with sausages and vegetables. Love the mixture of French country songs too. Can’t wait to try this and get transported to a rural kitchen this weekend! xx

  29. Jillian says:

    This post is just packed with beauty… absolutely love it. Also I hadn’t actually seen your new site design until just now, it’s so lovely!

  30. Beautiful spread, Beth! Love the use of okra in the most different way aside from traditional gumbo :)

    And your writing transports me to a serene place, where there’s peace and nothing else!

  31. Christel says:

    More mix tapes! More mix tapes! I joined Spotify to hear it. Together with the reflections in your post it was like a recipe for a dinner for two–and not just the food. I set the table, picked wildflowers, and played a French Country soundtrack. Made something else to eat (vegan, ya know), but Local Milk gets credit for the atmosphere.

    By the by, I discovered you through Pinterest, enjoying your taste there before I realized you had a blog. In case you keep track of those metrics…

  32. […] Farms & local sausages from Porter Road Butcher all in Beth Kirby’s muscadine BBQ sauce. ” (Beth Kirby, A Kinfolk Workshop: The Art of Camp […]

  33. Brandi says:

    I just wanted to tell you how good your muscadine bbq sauce was. I found your blog via another blog that I found on pinterest. I recently moved and was so excited to find some muscadines in my yard. I don’t have a blender or food processor so I boiled my sauce a bit longer then poured it over some porkchops and baked them. It was delicious! My Husband who doesn’t like his pork cooked with fruit was even impressed. Thank you for sharing your recipe.

  34. Mandy says:

    Came upon your blog thru our local farm-to-table food coop in Moore County, NC ~ and I love your style!!!!
    Will def make your recipe…but couldn’t help adding another way to peel and seed muscadines ~ also found on our coop site! This recipe can be added to your files, to ice cream….whatever ;) Hope you don’t mind…. and actually, eating the seeds adds fiber and resveratrol (people pay a fortune for this grape seed supplement!)

    1 dry quart muscadine grapes (“dry quart” is the labeling term for the large plastic clamshell container that they are commonly packed in)
    ½ cup of reserved muscadine juice from peeling the grapes (add water if necessary to bring up to ½ cup)
    ½ cup port wine
    3/4 cup granulated sugar
    2 quarts vanilla ice cream

    Peel the muscadines by holding over a medium bowl with stem end facing the bowl. Squeeze the grape with your thumb, index and middle finger until the top splits open and the flesh is ejected from the skin. Place the grape skins in a 1-quart saucepan. Remove seeds by either cutting the flesh in half and poking them out, or squeeze the seeds out the stem end of the grape. Set seeded grapes aside.

    Strain the juice from the peeled grapes and add water if necessary to bring the quantity up to ½ cup. Place grape juice into the saucepan with the skins and add the remaining ingredients. Bring to a simmer and cook for about 30 minutes or until mixture is syrupy and reduced by half. If the grape skins are not tender to the bite, continue to simmer. Add peeled grapes to sauce and serve warm over ice cream.

  35. Gene Cox says:

    I like the addition of goat cheese in this. It is my favorite cheese to cook with.

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