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Hello everyone,
Happy Tuesday! I hope that this week is treating you well so far. Another week means another group of recipes to try at your house! If you ever do try one of the recipes, I would love to see how it turns out! You can tag me on socials or even come and add it in our discord (or tell me on the cooking show!) Let me show off how talented you all are!
My kiddo’s bday it tomorrow, so we don’t have a blog tomorrow, but we are just spending some time with the kiddo and really celebrating them. They truly are why I am the person that I am today and I am so excited to show them how grateful that I am for them!
We made a Cherry Cumberland Sauce today and let me tell you something, Cumberland Sauces are already really good, but adding the cherry instead of the cranberries gives it a sweeter depth of flavor. I even candied a little lemon and orange rind to bring the sweetness out of the tartness a little. If you’re looking for a new sauce to put on your meat, make this immediately!
Just a few tips; don’t use too much mustard or it will make it taste grainy and too bitter. If you want extra sweetness, candy a little lemon and orange rind, it makes it feel unique. This will cut down the fattiness of any meat, so meats that tend to have more fat go best with it!
If this is your vibe you can find more on Threads and my Discord. These are the places that you can interact with me and tell me what you want to see on the show or in the blog!
And don’t forget to subscribe to the blog!
Thank you again for being here! Have a wonderful day and we will see each other again very, very soon! And don’t forget, even when you don’t believe in yourself, I believe in you. You are cool, you’re amazing, you’re talented, and you are where you are supposed to be. One day your circumstances will be different and that will be okay to, but you will always have Momnoms in your corner ❤
-Momnoms
Thank you so much for reading this and hopefully cooking along with me! Don’t forget to go follow the Cooking Show! We want to see you cooking with me while learning the history behind the food. There is just something so beautiful about learning to appreciate a meal that you make with your hands, a meal that has been made by millions of people before you, that started somewhere completely different.