Everything looks better on the new table.
Pork rack roast, searing in the pan.
Ready to go, with carrots, prunes and chestnuts. Yes, chestnuts are the biggest hassle. Every time you roast and peel chestnuts, you remember that it takes forever.
But the finished product was worth it (even if the pork was a little bland).
What the typical morning now looks like.
Breaking it in with a Thanksgiving meal.
Ashley Cohen made Treatzza Pizza and returned the one I brought to her place last week. As evidenced by which ice cream pie is missing the most slices, hers was better.
Leftover pork from thanksgiving, with Chinese greens and mung bean noodles.
Mike Miner challenged the difference between Havana Club and Bacardi rums, as mixers. Turns out, mixed with root beer, they both taste like root beer.
More Thanksgiving leftovers with BROWN rice.
Table all lit up with challah, apricots, almonds, goat cheese and lamb neck.
A box of stuff from PC's black label brand. I want to travel with this thing so that if my plane ever crashes, they'll find the black box and think it was caused by truffled mayonnaise and chocolate-covered hazelnuts.
I ate one cookie and gave the rest away. Then I ate cabbage and ginger scallion sauce.
Random fridge vegetable lunch: cauliflower, parsnip, tomato.
Pappardelle with ox-tail ragu. How'd that get in there?
Testing flatbread recipe from Mission Street Food. A half batch would have sufficed.
Not a mistake. I intentionally rolled out the first one in the shape of Africa.
But then I decided to go mainstream and rolled a circle.
A success. Though I think if they're going to be foldable, I'll cook them a little less crisp.
Mission: Accomplish. Butter flatbread with pork (leftover from the rack), jicama, pickled banana peppers, tomatillos and that infamous truffled mayonnaise.
1 comments:
We've also had rum with Dr. Pepper. Interesting drink.
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