The body crapped out on me midweek this past week, so my cooking excursions have leaned heavily on shortcuts. So I made goulash – the Midwest variety, which is ground beef, tomato or spaghetti sauce, pasta, and whatever else strikes your fancy. Only instead of caramelizing the veggies separately from browning the ground beef, I…
Perfecting the Art of Insanity, One Day at a Time
