More venison roast,…
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Outta likes.
Your meals are often so colorfully delightful.
Are those roasted Brussels sprouts with balsamic? If they are, let me ask you, how do you keep the balsamic flavor in the sprouts? I’ve tried putting the vinegar on before the oil when the vegetables are raw (never after when raw), and when they’re about half way done. The vinegar’s flavor seems to dissipate into nothingness no matter what I do.
Any suggestions? Anyone?
Thank you so much! 
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Calamari and skrimps?
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Nice feet.
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