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Description
We re-used the pot from the meat sauce , freshly emptied after having been in the fridge, to take advantage of the oils in it. To this we added 4 slices of thick cut black pepper bacon and brought the heat to 7 (medium high), cooking a few minutes before adding about 1/2 lb chopped turkey ham, 1 tsp hickory-smoked salt, 1/4 tsp white pepper, and 1.5 tsp lavender flowers. This was cooked a few minutes more and then 5 chopped green onions were added.

Cook until browning starts to take place, then give it 2-3 minutes more, scraping bottom occasionally. Add 1.5 cups water and deglase bottom with edge of spoon, then add 1 cup blueberry criminara and 1/2 lb frozen chopped kale. Stir together and bring to a boil on high, then add 1 cup jasmine rice. Cover, drop heat to 2 (a notch above low), and simmer for 15 minutes. Drain and stir in one 15 oz can mandarin oranges and serve.

Criminara CountdownThis is my fourth year running I've made something I call my Criminara sauce. I can only make it during a few weeks in the months of May and June, as it requires access to black velvet apricots, which are shipped in to our local Hy-Vee from California. They were a special draw when the store first opened, and I look forward eagerly to their arrival ever since.
I call it 'Criminara' because of its strong resemblence in appearance to marinara sauce, and its strong, crimson coloration. My wife, Rachel, has become deathly allergic to tomatoes since having her appendix removed some six years ago now, and this is one of many methods I've devised to make fruit-based pasta sauces for her. I often use other stone fruits (nectarines, plums, cherries, apricots, and peaces) with mangoes for other sauces, but I only get to make two or three batches of Criminara a year.
When I make Criminara, I tend to make enough for two to three meals, stretching it as best I can; I'll ofte

Description
We re-used the pot from the meat sauce , freshly emptied after having been in the fridge, to take advantage of the oils in it. To this we added 4 slices of thick cut black pepper bacon and brought the heat to 7 (medium high), cooking a few minutes before adding about 1/2 lb chopped turkey ham, 1 tsp hickory-smoked salt, 1/4 tsp white pepper, and 1.5 tsp lavender flowers. This was cooked a few minutes more and then 5 chopped green onions were added.

Cook until browning starts to take place, then give it 2-3 minutes more, scraping bottom occasionally. Add 1.5 cups water and deglase bottom with edge of spoon, then add 1 cup blueberry criminara and 1/2 lb frozen chopped kale. Stir together and bring to a boil on high, then add 1 cup jasmine rice. Cover, drop heat to 2 (a notch above low), and simmer for 15 minutes. Drain and stir in one 15 oz can mandarin oranges and serve.

Criminara CountdownThis is my fourth year running I've made something I call my Criminara sauce. I can only make it during a few weeks in the months of May and June, as it requires access to black velvet apricots, which are shipped in to our local Hy-Vee from California. They were a special draw when the store first opened, and I look forward eagerly to their arrival ever since.
I call it 'Criminara' because of its strong resemblence in appearance to marinara sauce, and its strong, crimson coloration. My wife, Rachel, has become deathly allergic to tomatoes since having her appendix removed some six years ago now, and this is one of many methods I've devised to make fruit-based pasta sauces for her. I often use other stone fruits (nectarines, plums, cherries, apricots, and peaces) with mangoes for other sauces, but I only get to make two or three batches of Criminara a year.
When I make Criminara, I tend to make enough for two to three meals, stretching it as best I can; I'll ofte