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A: The boneless short rib paired with a young mezcal would be my go to on this season
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Toss it with olive oil and salt
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The key to wearing it well lies in choosing the right shirt: one that complements the suits soft tone without overpowering it
Ingredients 1 cup (240 g) regular or vegan mayo ( I use vegan mayo) 1 cup (240 g) regular or vegan sour cream cup (60 ml) apple cider vinegar 1 teaspoon salt teaspoon black pepper teaspoon ground mustard (see notes for substitute) teaspoon garlic powder 3 tablespoons (36 g) granulated sugar 1 teaspoon celery seeds (optional) Instructions Combine all of the ingredients in a medium bowl and whisk until well combined
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