Cut off the green parts of the scallions and reserve for slicing later, then finely slice the white part and
add this
to the
pan slicked with orange oil (this is
where I
added the bacon fat since my chicken chorizo left no fat in the
pan), along with the ground cumin, stirring everything together for a couple of minutes over a gentle heat.
Directions: Bring the 6 cups of broth
to a bare simmer in a large pot / In another large
pan melt 2 T of the butter and 2 T olive oil /
Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big ti
Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins
to brown and onion is soft /
Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big ti
Add peas and simmer for a minute, stirring and coating with the base ingredients / Then
add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big ti
add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and
adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is
where I diverge from the recipe, big time.
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