The trick to cooking scrapple is patience. You have to let it fry hard for about 8 or 9 mins on medium heat to get that nice thick crust.
Laura and I went to the beach for a few hours this afternoon. The sun was hot and the water was cold.
Ric and Kathy cooked an amazing dinner, cous-cous, asparagus and marinated flank steak on the grill. For dessert, soft serve at Kohr's (again):
No comments:
Post a Comment