@cyberia @tfb hello hello yes. what I grew up with and still cook is rice that is cooked in broth - I use faux-chicken bouillon. before you put the rice on, you cook bell pepper, onion, garlic, n celery. sweat em. season em. as they soften I add sausage in, then once the onions are real soft I add the rice and broth in. some people use bean broth, I like the faux chicken stock cause it gives depth! that's the cajun recipe hope it helps :D
Snitching a poor prisoner of the State is the new normal
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RT @pcaversaccio
Remember when Australia was part of the "free world"? Cc: @giacomozucco
https://twitter.com/pcaversaccio/status/1437677487387987968
[RT @wrathofgnon]
French historian Regine Pernoud (1909-1998) on the importance of the study of history, and mirroring my own opinion, the traditionalist's.
@11112011 you may be a reptilian blitz, but you're our reptilian
@11112011 so covid is nothing more than a pump
@shibao sold
@tfb I might need this recipe
@11112011 is it wierd that I'm kinda rooting for the bankers
@freemo I have no desire to give you a headache, noted.
@11112011 hope the missus doesn't see this
@freemo while I have no intent to offend anyone, life really is too short.
Stop pretending transvestites aren't awesome
@11112011 what do you think the 35% of unvaccinated people are doing