Look for “imposiburger” in the meat depth. Instead of frozens/health food…warnibg! It looks like raw (bloody) hamburger, and stay pink when cooked…but is remarkably tasty! Then you can season it like sausage…not the same as pork…but pretty close!
Cheers I will see if I can find it, I do have the beyond meat ones which sound similar.
Not a huge fan of gravy…except my country breakfast gravy…ya gotta try your poutine with that… it’s amazing…especially with fried egg on top!
Any the texture of raw meat work! And nice thing is you can spice as you like!
Gross dude…
Please excuse my facetiousness
No problem hun…
Trying to catch the last 10 minutes of world cup but abuela insists it’s tiempo para sopa- ¡ahorita!
Ube pancakes for breakfast…don’t usually eat breakfast but I had a joint with my coffee today, guess what munchies.
I like that excuse 
@Prince the cook must yell malákas at the chicken to make its Greekness more authentic 
This is my dad’s recipe.
It is an assertive salad. I can’t remember the first time I had it, but if I was young enough I probably went BLEECH! Didn’t take long, though, and I was hooked. I’ve been eating this basic recipe for at least 60 years. I love it, as does Mrs. mota. We have it at least once a month. I hope you like it too!
1 large clove garlic sliced thin
10 Tbsp olive oil (see note below)
2-3 heads Romaine, washed and dried if necessary
1/4 tsp dry mustard
3 Tbsp red wine vinegar
1 egg
1 lemon, fresh and juiced
1 tin anchovies in olive oil, drained and cut into 1/4 inch pieces
3 slices of high gluten bread (I like sourdough)
Few drops Worchestershire sauce (I like Lea & Perrins)
1 1/2 tsp salt (optional)
Black pepper to taste (FWIW, this is literally the only recipe I put black pepper in)
2-4 oz Reggiano Parmesan cheese, freshly grated with a box grater
THIS IS IMPORTANT: None of the amounts are meant to be exact. I do, however, encourage you to make it as the recipe reads the first time, just to have a baseline. If you like it, you’ll learn what to vary according to your taste.
One thing my dad did was make it in a wooden bowl, smearing a cut garlic clove all over the inside of the bowl just prior to construction of the salad. I would but we don’t have the room for a wooden bowl. 
About the olive oil, we like Columela Extra Virgin, a Spanish olive oil. It’s dear, but in this application, its bright flavor really makes a difference. Even my old taste buds can tell. Whatever brand you use, I encourage you to spring for a seriously high quality olive oil.
About the bread, as I mentioned, I suggest a high gluten sourdough. If you live in the SF Bay Area, I love Francisco Extra Sourdough sliced bread for this. It’s the “pillow” loaf, as opposed to the more tubular loaf. This is also not a country or rustic style loaf. The bubbles are smaller and more regular than a country style, as well as the crust being much more regular and, well, less crusty. It is, however, quite sour.
On to the recipe -
24 hours prior to making your salad, soak the garlic slices in 6 Tbs. garlic oil. In my experience, longer doesn’t make for better in this case, and Mrs. mota and I loves us some garlic!
Pour the remaining olive oil into a 12 inch non-stick frying pan. Slice the crust from the bread, then “dice” it as shown (in the pan). Heat the oil over medium heat until it shimmers. Lower the heat to medium low (or lower depending on your stove top), add the proto-croutons, swishing them quickly to ensure they all have at least a little oil. You can see in the picture how it will likely vary. Shake ‘em up good, then make sure each one is flat side down. Yep, one at a time. I use tongs. It’s a PITA, but well worth it. As they brown slightly, turn them over. Don’t walk away, even for a little bit. You need to take care not to let them burn, and they go quick. Once they are nicely toasted on both sides, 10-15 minutes, take them off the heat. I leave them in the pan rather than dirty another dish.
Tear the clean, dry lettuce into 2 inch pieces and put it into a large, non-reactive bowl. Sprinkle on the dry mustard, turning the lettuce multiple times. Make sure the mustard is evenly distributed.
Beat the egg in a medium, non-reactive bowl. Whisk in (I use a fork) the remaining olive oil, then the vinegar, then the lemon juice. Add the anchovies, making sure the salty little fishies are separated. (I find it easier to separate them in the liquid rather than “dry.”)
Pour the dressing over the lettuce, mixing it well. Again, I use tongs. (There will be a puddle in the bottom of the bowl.) Add the croutons, mixing them in well.
Add most of the cheese and mix it in well.
Plate, topping with the remaining cheese.
Serve immediately.
The classic Cesar salad!