Adventure Mouth!

Ingredients 1 can stewed tomatos (I like the italian style) 1 can whole kernel corn Half (or even a whole) polish kielbasa or other large sausage 8 oz of frozen, cut okra If you can get precut okra, that's ideal.  Whole, frozen okra can also work.  Wash the crust of ice off the okra, then cut it while it's still hard.  If you let it thaw much, it becomes slippery and much harder to cut. 1 cup of five minute rice OR 1-2 cups of cauliflower rice cayenne pepper (a dash to 1 tsp) garlic (1/2 tbsp or more) oregano (a few tsp) basil (~1 tsp) salt (1 tsp to 1 tbsp) Instructions Empty cans and okra into a pot.  Begin heating. If using instant rice, add 1 cup water.  If using cauliflower rice, add it now (might want to drain the canned corn too, rather than adding its liquid). Slice sausage into pot. Add spices to taste while pot comes to a boil. Let boil a couple minutes, then remove from heat. If using instant rice and add it now and mix. Mix and let stand a

Notes Best Methods from: https://www.thekitchn.com/the-best-way-to-hardboil-eggs-22943315?amp=1 Eggs can come straight from fridge. To peel, crack each egg all over, roll on counter with gentle pressure.  Start peeling from the fat end, where the air pocket is, and work toward the pointy end. Pressure Cook Place the eggs the steamer rack in the cooker. Add a cup of water, close the lid, and set to cook on low pressure for six minutes. Immediately release pressure and chill the eggs in an ice bath for five to 20 minutes before peeling. Boil Lower eggs into a large saucepan of boiling water, then adjust heat to maintain a gentle boil for 10 minutes. Place in ice water for a little while, then peel. Gives a “jammy yolk" (not ideal for deviled eggs). Steam Boil 1" of water in a large saucepan.  Lower in a steamer basket containing the eggs. Cover and reduce the heat to medium-low.  Steam for 13 minutes. Place eggs in an ice water bath in a food stora