I don’t always have two starches with dinner, but when I do, it’s usually an Italian American classic like pasta with red sauce and a piece of Italian bread. The cabbage, I’m sorry, was incredibly bitter. I get a little angry at past me when he puts things in the freezer that aren’t worth preserving. Should I attempt to sweeten the remainder or throw it away?
The sauce came out very nice. Two cans of tomatoes, one big, one small. Half an onion. A pound of ground venison, well browned. Fresh garlic, frozen basil, dried oregano, thyme, and bay. I had a little bit of a French baguette hanging around, so I made garlic toast. A little grating of pecorino romano over the top.