My Jamaican rum marinara sauce has some long legs. Had a few leftover spoonfuls on hand and decided to ‘rock’ it with a couple of eggs. Grabbed my whisk, tossed in a pinch of salt, cracked black pepper, a sprinkle of cheddar cheese (love to keep that in the freezer), a splash of milk, and of course, my recent concoction, Jamaican rum marinara sauce.
Had cupcakes on my mind; so I decided to download my batter in a muffin tin. Placed in pre-heated oven at 350 degrees for 15 minutes. The result was soft and flavorful cupcakes. I served my cupcakes on two slices of grilled rye bread which were drizzled with a little olive oil and rubbed with garlic.
With fresh straw and blue berries, my palate was refreshed and so was I. To say I was happy is quite an understatement, me and my palate were on cloud nine. Guys, that’s what beautiful things are made of.