On Sat, 13 Feb 2021 18:27:06 -0500, jmcquown >
wrote:

>On 2/13/2021 7:32 AM, BryanGSimmons wrote:
>> On 2/13/2021 4:09 AM, Ophelia wrote:
>>> "notbob"* wrote in message ...
>>>
>>> Made some Braciole. awhile back.* Best red sauce, ever!* Hadda throw
>>> some pasta shells in the left-over sauce.
>>>
>>> Made some homemade "mayo", too.* In a blender (one egg, 1 C of oil (I
>>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>>> and salt, before tossing into blender (Julia Child).* Duh.....
>>>
>>> Been working on meatloaf.* It's pretty tasty with grape jelly on
>>> sammy.* What was that recipe fer "grape jelly meatballs"?
>>>
>>> Bought a "pork-loin".* As I also bought a "pork shoulder" and made
>>> "Carnitas" in my Crock-Pot, with it.* Since I made "pull-pork" with
>>> half my shoulder and carnitas with the other half, what should I do
>>> with the loin?
>>>
>>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.* Works
>>> pretty
>>> good.*
>>>
>>> nb
>>>
>>> ====
>>>
>>> **Lovely to hear about food today, so thank you* I am looking up
>>> "Braciole" too
>>>
>> That raises a question:
>>
>Please stop posting crap like that.
>
>Jill

What's not to like about braciole, other than it's a bit of work.
https://www.foodnetwork.com/recipes/...recipe-1965471