Sauced.

I haven’t written in awhile. I know, you should know. Obviously, we eat a lot of seafood. Recently we’ve been enjoying dover sole. I believe that is what it is called. I wasn’t too sure about it because it is small, thin pieces of fish. Ultimately, that means it cooks super fast and is super easy! We sauteed spinach and steamed rice. I’ve been using vegetable broth for rice and it has been great. I’ll also thrown in dried parsley, rosemary, and other spices to it. Dried spices have been serving me quite well and with little effect on taste. The greatness about dries spices is that the taste increases with time – meaning leftovers are extra awesome.

I believe that sauce consists of flour, vegetable broth, dijon mustard, a touch of white wine vinegar (maybe?) and the necessary S&P.

This looks like a picture of my plate because of the amount of sauce on it!

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