Or, I'm trying to cut people off the pass so they don't DM me, "Does it matter which butter I use, can I use oat milk instead of cow's milk, can I use goat's cheese instead of shredded cheese?"
Thought i was on the list but don't have the list of spots to eat in Puerto Rico. Need that badly because.... hungry and retired. If anyone has a trick for peeling yucca, let me know.
yum! just the recipe I was looking for. Hopefully I can find some frozen yuca. Never had pastelon growing up. My mom always made piñon and used french style green beans in the meat. I guess it is a thing but I rarely see that haha, and she never used cheese.
I don’t know what the word is for this condition, but I frequently get confused and think it’s a day later in the week. Like the time I was late to work on a Friday because I woke up convinced that it was Saturday.
Am I on the list? @poodlenose IG and zanngates@gmail.com? I see a star but it isn't green. Wait, it's a blue check mark. LOL. When I click on "subscribe", I see a nice meaty video. :-) Should I add more money?
1. @suzisteffen and suzisteffen at gmail. THOUGH I did just delete IG from my phone because f*ck Z*ck and all of the privacy violations. Sigh. I guess I'll always have Safari or Firefox tho.
2. I'm in Oregon, not the other coast, but would love a live cooking demo in November or December.
3. I don't eat meat, but my partner does, so I could definitely see this recipe happening in our house (MAYBE with one of those fake meats for me - I don't hate them but I don't usually make "meat dishes" with Impossible Burger or whatever, just make different things ... like habichuelas!! Definitely one of our go-tos with pinto beans etc. now; thank you for that recipe! It has fed us, friends, and many community fridge/pantry users this year. Er ... tangent!).
4. I grew a lot of cilantro this year in the garden (one went to seed and is, I HOPE, going to get us some cilantro in mid-winter as well); am going to try to get my local plant place to get culantro next spring.
Six months pregnant and now all I want is to be eating this. 😍Will be making this weekend.
I hope so!
I totally love how you give options at the bottom. Really let's everyone make it their own. ♥️
Or, I'm trying to cut people off the pass so they don't DM me, "Does it matter which butter I use, can I use oat milk instead of cow's milk, can I use goat's cheese instead of shredded cheese?"
Hope you get some sleep/rest soon! <3
Thank you!
Luqillo_en_mi_alma / danielseda@earthlink.net
Thought i was on the list but don't have the list of spots to eat in Puerto Rico. Need that badly because.... hungry and retired. If anyone has a trick for peeling yucca, let me know.
You're the bomb Illyanna!
Hi illyanna, I’m a paid subscriber—my IG handle is @dmagsf and my email is dmagnawa@gmail.com
Added!
yum! just the recipe I was looking for. Hopefully I can find some frozen yuca. Never had pastelon growing up. My mom always made piñon and used french style green beans in the meat. I guess it is a thing but I rarely see that haha, and she never used cheese.
The green beans in piñon is definitely a thing. I’ve seen someone use the “French” style once and it was because they couldn’t find regular.
I don’t know what the word is for this condition, but I frequently get confused and think it’s a day later in the week. Like the time I was late to work on a Friday because I woke up convinced that it was Saturday.
Subscribed as tela@alumni.utexas.net and IG is ellecorazon.
Added! Thank you so much!
Am I on the list? @poodlenose IG and zanngates@gmail.com? I see a star but it isn't green. Wait, it's a blue check mark. LOL. When I click on "subscribe", I see a nice meaty video. :-) Should I add more money?
You've BEEN on the list for so long! LMAO!
@thegonzos1 is my ig.
Added! Thank you so much!
OK, a few things ...
1. @suzisteffen and suzisteffen at gmail. THOUGH I did just delete IG from my phone because f*ck Z*ck and all of the privacy violations. Sigh. I guess I'll always have Safari or Firefox tho.
2. I'm in Oregon, not the other coast, but would love a live cooking demo in November or December.
3. I don't eat meat, but my partner does, so I could definitely see this recipe happening in our house (MAYBE with one of those fake meats for me - I don't hate them but I don't usually make "meat dishes" with Impossible Burger or whatever, just make different things ... like habichuelas!! Definitely one of our go-tos with pinto beans etc. now; thank you for that recipe! It has fed us, friends, and many community fridge/pantry users this year. Er ... tangent!).
4. I grew a lot of cilantro this year in the garden (one went to seed and is, I HOPE, going to get us some cilantro in mid-winter as well); am going to try to get my local plant place to get culantro next spring.
5. Er, anyway, thank you for being awesome.
I'm sure you could make this pastelon with lentils or garbanzos instead of beef. Added! Thank you so much!
Yeah, I'll be making this after the Chicago Marathon on Sunday. and this is the recipe that finally makes me get the instagram videos.
crmcmann@gmail.com
@chicagodogsandpunkrecords
Added! Thank you so much!
Meredith.Blythe.smith@gmail.com
@merblythe
Added! Thank you so much!
melissabfernandez@gmail.com
@melissabfernandez
Added! Thank you so much! Dude, why did you wait so long to tell me you weren't on the close friends list?
I have no logical reasoning for this
But stoked to be seeing burger/road trip content again!
Gracias!!!!
mike@gloverpark.com
@mbenshirreffs
I want my green star.
Added! Thank you so much!
@2bclutch
nina@caballeroconsulting.org
Added! Thank you so much!
Oh hell yeah pastelon. @roandwhatnot is my IG and rosemary.asquino@gmail.com is my subscriber email
You were already on the close friends list.
LOL shows how often I've been on IG lately... oops