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I made Carne Adovada[@rev]. Like I did on Thanksgiving[@rev], I used half hot and half mild though Meredith still thought it was hot.
I followed the recipe but I considered adding a roux to thicken it up. I think I may try that next time to give the sauce a bit more texture.
Pictured is one night we served it with fried polenta cakes. That was pretty good though it was hard to get them to crisp and not stick to the pan.