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Ingredients 1 cup vegan mayonnaise (I use Vegenaise) 2 teaspoons dried dill or 2 tablespoons of fresh chopped dill 1 teaspoon granulated garlic teaspoon onion powder - teaspoon seasoning salt or regular salt teaspoon pepper 1 and tablespoons dill pickle juice 1 teaspoon apple cider vinegar Instructions Add all ingredients to a small bowl ( I usually use a soup bowl) and whisk until combined
(Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.) In the same pan, cook the sausage over medium heat for 8 to 10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than -in/6-mm)
Dijon mustard 1/8 tsp
Chord-Melody Tension 8 Chord-Melody Tension: Quantifies how often melody notes fall outside the current chord, producing dissonance that creates a sense of instability
For all my Houston readers, we are officially one week away from the rodeo cookoff which means oh so close to Rodeo Season yall
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