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Took Daniel for his first real steakhouse steak. We both got bone-in ribeyes at Gibson’s

Making Porchetta tomorrow but I couldn't find the specified pork shoulder with the skin on so I got a huge pork belly instead.

All this talk of chili verde got me inspired.

He was a trooper! Finished all 22oz!

He looks unsure if he can eat that whole steak, but willing to give it a good try!

It's been over two weeks since we saw temps above 0C.

Ramen and ribeye makes for a pretty great day! Have fun Mack Daddy Doc!

Damn, that's cold! Temperatures Western EU can only dream about.

Your recipe makes excellent chili verde, and Steve was serious about his Guatemalan coworkers. He told the three of them that he was going to a friend's for chili verde and they somewhat jokingly asked if they could join him. I sent back mini burritos and they said it was damn good for a gringo. The green tomatoes were so green that I had to add a little sugar and lime juice to cut the acid edge. It worked well. I also used Persian lime olive oil to brown the meat because we had a dab left. That added a little touch too.

Ramen at Ramen -San with my son

We've been married for a while, but it's nearly my 37th birthday, so here is a pic. That is what a well tailored Brioni suit looks like on a hugely fat piece of shit. We got rained on, hence the droplets on the shoulder.

This is where I've gotten mu metal before for shielding purposes - https://lessemf.com/. I've also used their mucord for signal wiring to good effect.

Very nice, Al. I looked for ribs to do today but evidently there was a run on them and there was only one small package left. There's always next weekend.

Temperatures are plunging. Some of Bonnie's plants are under heat lamps.

Yeah. It would have user settable resistors, or I can add them before shipping them if you ask real nice

Not too much snow on the ground yet, but it's pretty painful to spend time outdoors right now.

There is nothing funny about that sign.

Green tomato chili verde pork à la Nate. Not going to eat before tomorrow but salivating already.

Tonight I saw the most terrifying sign ever. Sent from my iPhone using Tapatalk

Pizza night. Sent from my iPhone using Tapatalk

https://www.epicurious.com/recipes/food/views/deep-dish-winter-fruit-pie-with-walnut-crumb-354977

MENSA my ass! That picture says "WARNING" in every possible way! It can't be denied! That picture is future Brent sending you a signal to buy a good book, find a comfy chair in the lounge, by the fireplace, and watch every other idiot fall on their ass! Future Brent has much more sense than present Brent, listen to him! God help him if he had anything resembling a biscuit this morning!

Hopefully.

Are there thorn bushes on the ski slope?

Got ready for tomorrow.

Bring "real" biscuits from oven, pull apart, add to plate, cover with gravy and eat. Later research triple bypass operations.

One positive thing about having Texan parents and living in Texas was learning to make "proper" biscuits and gravy. Start with pork breakfast sausage of choice... Cook until nicely browned... You may need to add fat, if your sausage doesn't leave you with enough. I prefer butter, though my Aunt keeps a bowl of bacon fat on hand just for such occasions... Add flour and stir into fat until a nice roux is formed. Cook roux until a nice golden brown color is achieved. Mix into sausage... Add milk and stir near continuously, until roux thickens milk to a nice consistency.

And now it's out of the oven.

Persimmon Pudding is in the oven. Made with well ripened persimmons from the front yard

It's just you.